Get ready to shake up your morning routine with this hearty, savory Breakfast Chili and Eggs! This cozy one-pot wonder is loaded with smoky bacon, tender turkey sausage, fire-roasted tomatoes, and a just-right kick of chili spices, all topped with perfectly cooked eggs and your favorite fixings. If you crave comfort food that warms you from the inside out, this recipe is sure to become your new breakfast go-to.
Why You’ll Love This Recipe
- One-Pot Wonder: All the smoky, spicy, and satisfying flavors cook together in a single pot for easy prep and even easier cleanup.
- Meal Prep Magic: Breakfast Chili and Eggs reheats like a dream—make a big batch and enjoy hearty breakfasts all week long.
- Customizable Toppings: From creamy avocado to melty cheese and zippy salsa, everyone can finish their bowl exactly the way they love it.
- Protein-Packed Fuel: With bacon, turkey sausage, and eggs, this breakfast gives you all-day energy and major flavor, too!
Ingredients You’ll Need
Don’t let the ingredient list fool you—each element plays a deliciously important role in creating the ultimate Breakfast Chili and Eggs. These familiar items create the dreamy combo of smoky, savory, and spicy, plus a pop of brightness and hearty texture.
- Center Cut Bacon: Adds rich, smoky goodness to the base and infuses everything with irresistible depth.
- White Onion: Brings subtle sweetness and aromatic flavor as it sautés in that glorious bacon drippings.
- Poblano or Bell Pepper: Offers mild heat (or gentle sweetness if you use bell pepper) and vibrant color.
- Garlic: A couple of cloves wake up the whole pot with sharp, savory notes.
- Turkey Breakfast Sausage: Lean, flavorful, and packed with breakfasty spice—it’s the backbone of your chili base.
- Chili Seasoning: Grab a good-quality packet for a perfect punch of chili flavor without needing a cabinet full of spices.
- Fire Roasted Crushed Tomatoes: These build smokiness and body into your chili, making it hearty and rich.
- Beef Broth: Adjust to your desired chili thickness—this layers in savory depth and ensures the perfect craveable consistency.
Variations
The beauty of Breakfast Chili and Eggs is how flexible it is—swap out proteins, ramp up (or down) the heat, or make it vegetarian! Here are some fun ways to make the recipe your own or adjust for what’s in your fridge.
- Vegetarian Twist: Skip the bacon and sausage—use veggie crumbles or extra beans for a satisfying plant-based chili.
- Spice it Up: Add diced jalapeño or a dash of hot sauce to the onions if you’re craving a fiery wake-up call.
- Alternate Proteins: Chicken breakfast sausage, pork chorizo, or even leftover pulled pork are fantastic swaps for turkey sausage.
- Low-Carb Version: Serve without beans or alongside sautéed greens—this chili is naturally grain-free!
How to Make Breakfast Chili and Eggs
Step 1: Sizzle the Bacon
Toss your bacon slices into a Dutch oven or heavy soup pot over medium heat. Let them cook until perfectly crisp, turning as needed to ensure even golden edges. Once done, transfer the bacon to a paper towel-lined plate, keeping that flavorful rendered fat right in the pot—it’s breakfast gold!
Step 2: Sauté the Aromatics
Add the finely diced onion and pepper straight into the hot bacon drippings. Stir and let them soften for 2–3 minutes, releasing sweetness and color. Add the minced garlic next; cook just 30–60 seconds, until fragrant—be careful not to burn!
Step 3: Brown the Sausage
Add your turkey breakfast sausage to the pot, breaking it apart into crumbles as it browns. Cook until fully done, making sure each piece is nicely caramelized for maximum flavor.
Step 4: Simmer and Build Flavor
Pour in the chili seasoning, crushed fire-roasted tomatoes, and your chosen amount of beef broth. Crumble or chop your bacon and return it to the pot. Give everything a hearty stir, bring to a boil, then lower the heat and let the chili simmer for 45–60 minutes—covered—so all those comfort food aromas meld together!
Step 5: Add the Eggs
You have a couple of delicious options! For pan-fried eggs, cook them to your liking in a separate skillet and serve right on top of each bowl. Or, for “chili shakshuka” style, crack eggs right into the simmering pot in the last 15 minutes, cover, and bake at 400ºF until the whites are set but the yolks are still perfectly jiggly.
Pro Tips for Making Breakfast Chili and Eggs
- Egg Magic: For picture-perfect eggs cooked in your chili, make little “nests” with a spoon before cracking each egg in—this helps them stay put and cook evenly.
- Chili Consistency: Use less beef broth for a thick, spoonable chili or more for a soupier bowl—it’s all about personal preference!
- Layered Seasoning: Taste your chili before serving and add a splash of lime or a pinch of salt at the end to brighten everything up.
- Prep Ahead: You can make the entire chili base (minus the eggs) up to 2 days in advance and simply reheat and add fresh eggs when you’re ready to dig in.
How to Serve Breakfast Chili and Eggs
Garnishes
This chili practically begs for fun toppings—think creamy avocado slices, tangy pico de gallo, fresh cilantro, crumbled cotija or sharp cheddar cheese, a dollop of Greek yogurt or sour cream, and a squeeze of lime. The contrast of cool and creamy against the steamy chili and eggs is downright irresistible!
Side Dishes
Pair your Breakfast Chili and Eggs with crispy hash browns, warm corn tortillas, homemade cinnamon rolls, or even a side of tortilla chips for scooping. If you crave a lighter touch, a simple green salad tossed with lime vinaigrette is fresh and bright alongside the rich chili flavors.
Creative Ways to Present
For a brunch-worthy spread, spoon the chili into small cast iron skillets or mini-cocottes and bake the eggs right on top. You can also serve family-style in one big pot at the table—let everyone garnish their bowl however they wish for a festive start to the day!
Make Ahead and Storage
Storing Leftovers
Leftover Breakfast Chili and Eggs will keep beautifully refrigerated in an airtight container for up to 4 days (store the chili and eggs separately for best texture). This makes quick, filling breakfasts easy—all week long!
Freezing
The chili portion freezes exceptionally well! Let it cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. For the best results, add fresh eggs when reheating rather than before freezing.
Reheating
Gently rewarm chili on the stove over medium-low, stirring often. If adding eggs, simply crack them into the steaming-hot chili and cover until they’re set. For already-cooked eggs, a quick zap in the microwave or a few minutes in the oven restores their warmth.
FAQs
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Can I use regular breakfast sausage instead of turkey?
Absolutely! Regular pork breakfast sausage works just as well and brings a little more richness. Simply drain off excess fat after browning if you prefer a leaner chili.
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How spicy is Breakfast Chili and Eggs?
This recipe is moderately spiced, but not hot. For those craving extra heat, add jalapeños or your favorite hot sauce, and for mild palates, choose bell peppers and a mild chili seasoning.
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Do I have to use fire-roasted tomatoes?
While fire-roasted tomatoes add delicious smokiness, you can use plain crushed tomatoes in a pinch. Consider adding a pinch of smoked paprika for a similar effect!
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What’s the best way to cook the eggs?
You can pan-fry eggs separately (sunny-side-up or over-easy are both delicious) or bake them directly in the chili in the oven. Both methods work—choose what suits your mood or time frame!
Final Thoughts
Breakfast Chili and Eggs is the kind of cozy, flavor-packed dish that makes ordinary mornings feel a little more special—and a lot more satisfying. Whether you’re serving family, feeding a brunch crowd, or simply treating yourself, I hope you’ll find as much joy in making (and eating!) this recipe as I do. Go ahead and make it your own—don’t forget ALL the toppings—and let every bowl bring a little warmth to your day!
Print
Breakfast Chili and Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 Servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and flavorful breakfast recipe combining chili and eggs for a satisfying morning meal.
Ingredients
Bacon:
- 4 slices Center Cut Bacon
Vegetable Mix:
- 1 White Onion, finely diced
- 1 Poblano or Bell Pepper, finely diced
- 2 cloves Garlic, minced or grated
Turkey Sausage:
- 1 pound (raw) Turkey Breakfast Sausage*
Seasonings and Liquids:
- 1 packet Chili Seasoning
- 28 oz can Fire Roasted Crushed Tomatoes
- 3–4 cups Beef Broth, to desired consistency
Instructions
- Cook Bacon: Add the bacon to a Dutch oven or soup pot over medium heat. Fully cook the bacon before transferring to a paper towel.
- Saute Vegetables: Add the onion and pepper to the remaining bacon grease. Cook for 2-3 minutes before adding the garlic. Cook for 30-60 seconds before adding the turkey sausage.
- Cook Turkey Sausage: Break the sausage apart and fully cook.
- Add Remaining Ingredients: Add chili seasoning, crushed tomatoes, and beef broth. Chop or crumble the bacon and add it back to the pot. Bring to a boil, then simmer covered for 45-60 minutes.
Notes
- Serve with hash browns, eggs, and pico de gallo.
- Alternative toppings: avocado, cheese, yogurt, tortilla chips, cinnamon rolls.
- If raw turkey sausage is unavailable, use cooked turkey sausage crumbles or make breakfast sausage with ground chicken.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 kcal
- Sugar: Approximately 5g
- Sodium: Approximately 800mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 6g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: Approximately 15g
- Fiber: Approximately 3g
- Protein: Approximately 25g
- Cholesterol: Approximately 80mg
