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When it comes to breakfast, few dishes can match the convenience and heartiness of a breakfast burrito. The Spicy Sunrise Chili Chicken Breakfast Burrito Bake takes this beloved morning meal to new heights, combining savory flavors, nutritious ingredients, and a satisfying texture that is perfect for starting your day. This dish is not only easy to prepare but also versatile, making it an excellent option for meal prep or a cozy family brunch.

Chili Chicken Breakfast Burrito Bakes

Start your day with a delicious twist on a breakfast classic: the Spicy Sunrise Chili Chicken Breakfast Burrito Bake. This hearty and flavorful dish combines tender chicken, black beans, and fresh veggies wrapped in warm tortillas, all topped with a cheesy baked crust. It's not just easy to prepare but also perfect for meal prep or cozy family brunches. Enjoy the blend of Mexican flavors while creating memorable moments in your kitchen!
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Ingredients
  

2 cups cooked chicken, shredded (preferably seasoned with chili spices)

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 medium red bell pepper, diced

1 small green bell pepper, diced

1 small onion, finely chopped

4 large eggs

1/2 cup milk

1 cup shredded cheddar cheese, plus extra for topping

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon ground cumin

Salt and pepper to taste

4 large tortillas (flour or whole wheat)

Fresh cilantro, for garnish (optional)

Salsa, for serving (optional)

Instructions
 

Preheat Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s ready for baking the burritos.

    Sauté Vegetables: In a large skillet set over medium heat, add a drizzle of oil. Once hot, toss in the finely chopped onion, diced red bell pepper, and diced green bell pepper. Sauté these for about 5-7 minutes, or until they soften significantly. As they cook, season with salt and pepper to enhance their flavor.

      Combine Ingredients: In a spacious mixing bowl, add the shredded chicken, rinsed black beans, corn kernels, and the sautéed vegetable mixture. Sprinkle in the garlic powder, chili powder, and ground cumin. Stir everything together until well mixed and evenly combined.

        Prepare Egg Mixture: In a separate bowl, crack in the eggs and pour in the milk. Whisk these together vigorously until the mixture is completely smooth. Add a pinch of salt and pepper to taste.

          Assemble Burritos: Lay one tortilla flat on a clean work surface. Take about 1/4 of the chicken and vegetable mixture and place it in the center of the tortilla. Sprinkle a little shredded cheddar cheese over the filling. Fold in the sides of the tortilla, then carefully roll it up from the bottom to create a tight burrito.

            Bake: Arrange the burritos seam-side down in a greased baking dish. Once all the burritos are snugly packed in the dish, pour the egg mixture evenly over the top. Add any remaining shredded cheese on top of the egg mixture and cover the dish loosely with aluminum foil.

              Bake: Place the baking dish in the preheated oven and bake covered for 25 minutes. After this time, remove the foil and bake for an additional 10-15 minutes, or until the egg is set and the cheese is melted, bubbling, and golden brown.

                Serve: Once baked, let the burrito bakes cool for a few minutes. Slice into portions and garnish with fresh cilantro if desired. Serve warm alongside salsa for dipping.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: Serve the burrito bakes on individual plates, with a small bowl of salsa on the side for added flavor. A sprig of cilantro on top can add a nice pop of color and freshness.