Breakfast Chili and Eggs Recipe
Get ready to brighten up your mornings with this hearty one-pot delight: Breakfast Chili and Eggs. Imagine savory turkey sausage melding with smoky bacon, tender onions, and peppers, all simmered in fire-roasted crushed tomatoes and aromatic chili spices. This recipe is the perfect marriage of your favorite comfort chili and the satisfaction of a classic breakfast, making every bite packed with flavor and warmth. Whether you’re prepping for a cozy weekend brunch or feeding a busy family on a chilly morning, this dish will quickly become your new breakfast superstar.
Ingredients You’ll Need
The best part about Breakfast Chili and Eggs is how it relies on simple, everyday pantry staples and breakfast favorites. Each ingredient plays a vital role in bringing out bold flavors, rich textures, and bright colors that make this dish so irresistible.
- Bacon: Choose center cut for the perfect balance of smokiness and crispness, providing depth to the chili.
- White Onion: Finely diced onions lend sweetness and body, creating a classic chili base.
- Poblano or Bell Pepper: Either adds gentle heat and earthy flavor, plus a pop of color to the mix.
- Garlic (minced or grated): Just two cloves, but essential for aromatic richness and that satisfying savory kick.
- Turkey Breakfast Sausage: Lean and flavorful, it infuses the chili with the classic breakfast sausage taste, while keeping it lighter.
- Chili Seasoning Packet: The heart of the chili flavor, saving you time without sacrificing taste.
- Fire Roasted Crushed Tomatoes (28 oz can): These tomatoes add a smoky-sweet character and form the saucy backbone of the dish.
- Beef Broth (3-4 cups): Adjust quantity to create your ideal chili thickness and bring all the flavors together.
How to Make Breakfast Chili and Eggs
Step 1: Cook the Bacon
Start by laying out your bacon slices in a Dutch oven or large soup pot over medium heat. Cook them slowly so the fat renders out and the pieces become irresistibly crispy. Move the cooked bacon to a paper towel to drain, but leave that magical bacon grease right in the pot — it’ll add mouthwatering flavor to the chili’s base.
Step 2: Sauté the Veggies
Toss in the diced onion and pepper directly into the hot bacon drippings. Stir them around for 2-3 minutes, just until they begin to soften. Then add the minced or grated garlic and cook for another 30-60 seconds, letting its aroma fill your kitchen. This step guarantees those fresh flavors meld beautifully.
Step 3: Brown the Sausage
Next, add the turkey breakfast sausage to your pot. Break it up with a spoon or spatula as it browns, ensuring every bit gets cooked through and forms those little golden sausage crumbles. This is where the chili starts taking on its hearty breakfast character.
Step 4: Build the Chili
Pour in the fire roasted crushed tomatoes, chili seasoning, and as much beef broth as you like for your preferred consistency. Chop or crumble the crisp bacon and return it to the pot, letting all those flavors come together. Bring everything to a gentle boil, then immediately reduce to a simmer. Pop on the lid and let your chili bubble away for 45-60 minutes to let every ingredient shine.
How to Serve Breakfast Chili and Eggs
Garnishes
Top your Breakfast Chili and Eggs with a sprinkle of green onions, shredded cheese, or a dollop of sour cream for creaminess. Sliced jalapeños or fresh cilantro add an herby finish, and don’t forget a fried or soft-poached egg on top — that golden yolk is pure magic when it swirls into the chili!
Side Dishes
This chili is already a meal-in-one, but a buttery slice of toasted sourdough or a fluffy biscuit can help mop up every bit. For a lighter touch, pair with a fruit salad or sliced avocado. If you’re serving a crowd, breakfast potatoes on the side make it even heartier.
Creative Ways to Present
Break out some small cast iron skillets or ramekins for a personal touch, or ladle the chili into crispy tortilla bowls for extra crunch. Try layering it over roasted sweet potato halves, or serve as a topping for hash browns. However you serve it, Breakfast Chili and Eggs looks and tastes fantastic!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Breakfast Chili and Eggs to an airtight container and refrigerate. It’ll keep beautifully for up to four days, making it a lifesaver for quick breakfasts or brunches throughout the week.
Freezing
Yes, you can absolutely freeze this chili! Simply ladle cooled portions into freezer-safe containers or zip-top bags, leaving a little room for expansion. Breakfast Chili and Eggs freezes well for up to three months, so you can pull out a batch whenever the craving hits.
Reheating
To reheat, simply warm the chili gently on the stove over medium-low heat, stirring occasionally until hot. For single servings, the microwave works perfectly — just cover and heat in short bursts, stirring in between. Add a splash of broth if it thickens up too much, and top with a fresh egg for that signature breakfast flair.
FAQs
Can I make this chili spicy?
Definitely! If you like a kick, use a poblano pepper instead of bell pepper, add red pepper flakes or a diced jalapeño to the pot, or spice up with hot sauce at the table.
What’s the best way to add the ‘eggs’ to Breakfast Chili and Eggs?
Frying or poaching eggs separately and placing one atop each serving is classic. You can also crack raw eggs directly onto simmering chili, cover, and let them poach gently in the sauce for a fun one-pot presentation.
Can I swap out the turkey sausage?
Absolutely! Pork breakfast sausage or even chorizo works beautifully, adding their own unique flavors. For a vegetarian twist, try your favorite plant-based sausage crumbles.
Is this chili suitable for meal prep?
Yes, Breakfast Chili and Eggs gets even better as it sits, so you can make a big batch ahead of time and enjoy satisfying breakfasts all week long.
Can I make this recipe dairy-free or gluten-free?
The base recipe is naturally dairy- and gluten-free, just be sure your chili seasoning and sausage are certified to your dietary needs. It’s versatile and friendly for most eaters!
Final Thoughts
If you’ve been searching for a breakfast idea that’s hearty, inviting, and just a little bit surprising, Breakfast Chili and Eggs is about to be your new go-to. Gather your ingredients, invite family or friends, and get ready to savor those bold, savory bites. One spoonful is all it takes to fall in love with chili for breakfast!
Print
Breakfast Chili and Eggs Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This hearty and flavorful Breakfast Chili and Eggs recipe is the perfect way to start your day with a satisfying and delicious meal.
Ingredients
Bacon:
- 4 slices Center Cut Bacon
Vegetables:
- 1 White Onion, finely diced
- 1 Poblano or Bell Pepper, finely diced
- 2 cloves Garlic, minced or grated
Meat and Seasonings:
- 1 pound (raw) Turkey Breakfast Sausage
- 1 packet Chili Seasoning
Tomatoes and Broth:
- 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 to soften before adding the garlic. Cook for 30-60 seconds until fragrant before adding the turkey sausage.
- Cook Turkey Sausage: Break the sausage apart and fully cook.
- Add Remaining Ingredients: Add the remaining ingredients to the pot. Chop or crumble the bacon and add it back to the pot. Bring up to a boil before reducing to a low simmer. Cover and simmer for 45-60 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Breakfast Chili, Eggs, Turkey Sausage, Comfort Food
