Breakfast Chili and Eggs

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Nothing beats a warm, comforting breakfast on a chilly morning, and this Breakfast Chili and Eggs recipe is the ultimate way to start your day. Packed with bacon, turkey sausage, fire-roasted tomatoes, and bold chili flavors, this dish brings together the heartiness of chili with the classic comfort of a protein-rich breakfast. Whether you serve it over crispy hash browns, alongside toast, or topped with fried eggs, this versatile meal is perfect for cold mornings, weekend brunches, or even meal prep for a busy week ahead.

With a balance of protein, healthy fats, and fiber, this low-calorie, high-protein breakfast chili keeps you full and satisfied all morning. Plus, it’s easy to make, comes together in just over an hour, and can be customized with a variety of toppings to suit your taste!

Why You’ll Love This Breakfast Chili and Eggs Recipe

1. Hearty and Satisfying – A protein-packed dish that keeps you full for hours.
2. Perfect for Cold Weather – Warm and comforting, ideal for winter mornings.
3. Versatile Serving Options – Serve over hash browns, toast, tortillas, or alongside eggs.
4. Meal Prep Friendly – Make a batch in advance for quick and easy breakfasts.
5. Easy to Customize – Add toppings like avocado, cheese, salsa, or sour cream.
6. Healthy and Nutritious – A great balance of lean protein, healthy fats, and fiber.
7. Great for Brunch or Breakfast-for-Dinner – A unique take on a classic chili recipe that fits into any meal.
8. Kid-Friendly – Adjust spice levels for a breakfast the whole family can enjoy.
9. Gluten-Free Option – Naturally gluten-free when served without toast or tortillas.
10. Packed with Flavor – The combination of bacon, turkey sausage, and chili seasoning makes this dish irresistible.

Ingredients You’ll Need

For the Breakfast Chili:

• 4 slices center-cut bacon
• 1 white onion, finely diced
• 1 poblano or bell pepper, finely diced
• 2 cloves garlic, minced or grated
• 1 pound raw turkey breakfast sausage
• 1 packet chili seasoning
• 1 (28 oz) can fire-roasted crushed tomatoes
• 3-4 cups beef broth (adjust to desired consistency)

For Serving:

• Hash browns (optional)
• Pan-fried eggs (or baked eggs – see instructions below)
• Pico de gallo, diced avocado, cotija cheese, or cheddar cheese
• Fat-free Greek yogurt or sour cream
• Tortilla chips or strips
• Cinnamon rolls (for a sweet contrast!)

Step-by-Step Instructions

Step 1: Cook the Bacon

1. Heat a Dutch oven or large soup pot over medium heat.
2. Add bacon slices and cook until crispy.
3. Remove bacon and transfer to a paper towel-lined plate to drain excess grease.

Step 2: Sauté the Vegetables

1. In the same pot, add diced onion and poblano (or bell) pepper to the remaining bacon grease.
2. Cook for 2-3 minutes until softened.
3. Stir in the garlic and cook for another 30-60 seconds until fragrant.

Step 3: Cook the Turkey Sausage

1. Add turkey breakfast sausage to the pot.
2. Break it apart with a spoon and cook until browned and fully cooked.

Step 4: Add Chili Ingredients

1. Stir in the chili seasoning and cook for 1 minute.
2. Pour in the fire-roasted crushed tomatoes and beef broth.
3. Crumble the cooked bacon and add it back into the pot.

Step 5: Simmer the Chili

1. Bring the mixture to a boil.
2. Reduce heat to low, cover, and simmer for 45-60 minutes, stirring occasionally.
3. Adjust seasoning or add more broth if needed.

Step 6: Serve with Eggs

Option 1: Fried Eggs

1. Heat a skillet over medium heat.
2. Crack eggs into the pan and cook until whites are set and yolks are slightly runny.
3. Serve eggs over the chili and garnish with toppings of choice.

Option 2: Baked Eggs

1. Preheat oven to 400ºF (205ºC).
2. Pour chili into an oven-safe skillet or baking dish.
3. Make small wells in the chili and crack eggs directly on top.
4. Bake for 12-15 minutes, or until eggs are set.

Tips for the Best Breakfast Chili and Eggs

1. Adjust the Heat Level

If you prefer a spicier chili, add red pepper flakes, hot sauce, or diced jalapeños.

2. Use Quality Chili Seasoning

A good chili seasoning blend makes all the difference. You can use store-bought or make your own with chili powder, cumin, garlic powder, onion powder, and smoked paprika.

3. Make It Ahead of Time

This chili tastes even better the next day! Store in the refrigerator for up to 4 days or freeze for up to 3 months.

4. Use a Slow Cooker for Convenience

For an easy set-it-and-forget-it method, cook everything in a slow cooker on low for 6-8 hours.

5. Swap the Protein

You can use ground chicken, pork sausage, or chorizo instead of turkey sausage for variety.

6. Try Different Toppings

Top with sliced avocado, cheddar cheese, crushed tortilla chips, or a drizzle of salsa macha for extra flavor.

Frequently Asked Questions

Q: Can I make this recipe vegetarian?

Yes! Swap out the turkey sausage for plant-based sausage or beans and use vegetable broth.

Q: Can I make this in advance?

Absolutely! Store in an airtight container in the fridge for up to 4 days.

Q: How do I reheat leftovers?

Warm on the stove over low heat, adding a splash of broth if needed. You can also microwave it in 30-second intervals.

Q: What’s the best way to serve this chili?

It’s amazing over crispy hash browns, toast, cornbread, or even tortillas.

Q: Can I freeze this chili?

Yes! Store in a freezer-safe container for up to 3 months.

Final Thoughts on Breakfast Chili and Eggs

This Breakfast Chili and Eggs recipe is the perfect way to warm up your mornings while getting a hearty, protein-packed meal. Whether you enjoy it over hash browns, with a side of toast, or baked with eggs, this versatile dish is comforting, nutritious, and easy to make.

Give this breakfast chili recipe a try, and don’t forget to top it with your favorite ingredients. Enjoy your warm, hearty, and delicious Breakfast Chili and Eggs!

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