Breakfast Chili and Eggs

This Breakfast Chili and Eggs is a hearty, protein-packed dish that combines rich, flavorful chili with perfectly cooked eggs. Whether served over toast, tortillas, or alongside hash browns, this dish makes a satisfying breakfast or brunch with a spicy kick!

Why You’ll Love This Recipe

• Hearty & Filling – A protein-packed meal with eggs, beans, and ground meat.
• Spicy & Flavorful – Loaded with bold chili spices for a delicious morning kick.
• Easy One-Pan Meal – Simple prep and minimal cleanup.
• Great for Meal Prep – Make the chili ahead of time for quick breakfasts.
• Customizable – Use different meats, beans, or spice levels.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chili:

• 1 tbsp olive oil
• ½ lb ground beef or chorizo (or plant-based alternative)
• ½ onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp chili powder (adjust to taste)
• ½ tsp salt
• ¼ tsp black pepper
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans or pinto beans, drained and rinsed
• ½ cup tomato sauce
• ½ cup beef or vegetable broth

For the Eggs:

• 4 eggs
• 1 tbsp butter or oil
• Salt & pepper, to taste

For Serving:

• ½ cup shredded cheese (cheddar, Monterey Jack, or cotija)
• 2 tbsp fresh cilantro, chopped
• 1 jalapeño, sliced (optional)
• Avocado slices (optional)
• Tortillas, toast, or hash browns for serving

Directions

this recipe

1. Make the Chili

• Heat olive oil in a skillet over medium heat.
• Add ground beef or chorizo and cook until browned, breaking it up as it cooks.
• Stir in onion, garlic, and bell pepper; sauté for 3-4 minutes until softened.
• Add cumin, smoked paprika, chili powder, salt, and black pepper; cook for 1 minute to toast the spices.
• Pour in diced tomatoes, tomato sauce, beans, and broth; stir well.
• Simmer for 10-15 minutes, until thickened.

2. Cook the Eggs

• In a separate pan, heat butter or oil over medium heat.
• Crack eggs into the pan and cook to your desired doneness (fried, scrambled, or poached).
• Season with salt and pepper.

3. Assemble & Serve

• Spoon chili onto plates or over toast/tortillas.
• Top with cooked eggs.
• Sprinkle with cheese, cilantro, and jalapeños.
• Serve with avocado slices, hot sauce, or sour cream.

Servings and Timing

• Servings: 2-4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Vegetarian Option – Use lentils or crumbled tofu instead of meat.
• Extra Spicy – Add cayenne or hot sauce.
• Slow Cooker Version – Simmer chili for 4-6 hours on low.
• Low-Carb – Serve over cauliflower rice or avocado slices.

Storage/Reheating

• Refrigeration: Store chili in an airtight container for up to 4 days.
• Freezing: Freeze chili for up to 3 months.
• Reheating: Warm chili on the stove or microwave; cook eggs fresh.

FAQs

Can I make the chili ahead of time?

Yes! Chili tastes even better the next day.

What’s the best way to cook the eggs?

Fried, scrambled, or poached all work great.

Can I use canned chili?

Yes, but homemade tastes much better!

What’s the best bread for serving?

Sourdough, cornbread, or tortillas pair well.

How do I make this milder?

Reduce the chili powder and omit jalapeños.

Can I add cheese to the chili?

Yes! Stir in ½ cup shredded cheese for extra creaminess.

What beans work best?

Black beans, pinto beans, or kidney beans.

How do I make it smokier?

Add ½ tsp chipotle powder.

Can I use eggs baked in the chili?

Yes! Make wells in the chili, crack in eggs, cover, and cook until set.

What toppings go well with this dish?

Sour cream, avocado, hot sauce, lime juice, or crumbled tortilla chips.

Conclusion

This Breakfast Chili and Eggs is a bold, flavorful way to start your day! With rich, spicy chili and perfectly cooked eggs, it’s a filling, protein-packed meal that’s easy to customize. Try it today for a delicious, satisfying breakfast!

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