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–+ servings
Breakfast Chili and Eggs

Savory Breakfast Chili and Eggs for a Hearty Morning Boost

This Breakfast Chili and Eggs recipe merges comforting chili with delightful eggs for a hearty morning boost.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 6 oz Center Cut Bacon Adds a rich, smoky flavor; swap for turkey bacon for a lighter version.
  • 1 medium White Onion Offers aromatic depth; yellow onion can be used for a sweeter taste.
  • 1 medium Poblano or Bell Pepper Infuses color and sweetness; any bell pepper variety or jalapeño works for extra heat.
  • 2 cloves Garlic Elevates the overall flavor; fresh is best, but powdered can work in a pinch.
  • 1 lb Turkey Breakfast Sausage Serves as the main protein; substitute with turkey sausage crumbles or ground chicken for a different twist.
  • 1 packet Chili Seasoning Delivers balanced spice; make your own with cumin, chili powder, and oregano for a personalized touch.
  • 28 oz Fire Roasted Crushed Tomatoes Creates a tangy chili base; for a tomato-free option, use canned pumpkin.
  • 2 cups Beef Broth Provides a savory liquid base; chicken or vegetable broth are excellent alternatives.
For the Toppings
  • 4 large Eggs Poach or bake on top for a creamy finish.
  • 1 medium Avocado Adds a creamy texture and fresh flavor.
  • 1 cup Pico de Gallo Brings a refreshing contrast.
  • 1/2 cup Sour Cream Adds a cooling, creamy layer; Greek yogurt can be a healthier swap.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Cook the Bacon: Heat a Dutch oven over medium heat and cook the center cut bacon until crispy, about 5–7 minutes. Drain on paper towel, leaving some fat in the pot.
  2. Sauté the Vegetables: Add diced white onion and poblano/bell pepper to the pot, sauté for 2–3 minutes until translucent.
  3. Add the Garlic: Stir in minced garlic and sauté for an additional 30–60 seconds until fragrant.
  4. Brown the Sausage: Add turkey breakfast sausage, breaking it up, and cook for about 5–7 minutes until browned.
  5. Combine the Chili Ingredients: Pour in crushed tomatoes, chili seasoning, and beef broth. Stir to combine and bring to a gentle boil.
  6. Simmer the Chili: Return reserved bacon to the pot, cover, and let simmer for 45–60 minutes.
  7. Cook the Eggs: Crack eggs on top of the chili and bake at 400°F for 12–15 minutes until whites are set.
  8. Serve and Enjoy: Serve hot in bowls, topped with avocado, pico de gallo, or sour cream.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 13gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 800IUVitamin C: 40mgCalcium: 100mgIron: 3mg

Notes

Feel free to customize toppings as per your preference for a personal touch.

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