breakfast chili and eggs

Breakfast Chili and Eggs is the perfect combination of rich, spicy chili and perfectly cooked eggs, providing a protein-packed breakfast or brunch that will fuel your day. Whether you need something filling for busy mornings or a delicious meal prep option, this dish is customizable, easy to prepare, and sure to satisfy.

Why You’ll Love This Recipe

• Protein-Packed: This dish combines ground beef, beans, and eggs to give you a hearty and protein-rich meal to start your day.

• Customizable: Adjust the spice levels to suit your taste, and top with your favorite garnishes like avocado, cheese, or cilantro.

• Quick and Easy: With a prep time of just 10 minutes and cook time under 30 minutes, this is a quick and satisfying meal that can be enjoyed any day of the week.

• Versatile: Serve it with toast, tortillas, or hash browns to add a crunchy side, or enjoy it on its own for a more low-carb option.

Ingredients

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

• 1 tablespoon olive oil

• ½ pound ground beef

• ½ onion, diced

• 2 cloves garlic, minced

• 1 bell pepper, diced

• 1 teaspoon cumin

• ½ teaspoon smoked paprika

• ½ teaspoon chili powder (adjust to taste)

• ½ teaspoon salt

• ¼ teaspoon 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

• 4 eggs

• 1 tablespoon butter or oil (for cooking eggs)

• Salt and pepper (to taste for eggs)

• ½ cup shredded cheese (cheddar, Monterey Jack, or cotija)

• 2 tablespoons fresh cilantro, chopped

• Optional: Jalapeño slices, avocado slices, tortillas, toast, or hash browns for serving

Directions

1. Cook the Chili Base:

• Heat olive oil in a large skillet over medium heat.

• Add the ground beef or chorizo and cook until browned, breaking it up as it cooks.

• Stir in the onion, garlic, and bell pepper; sauté for 3-4 minutes until softened.

2. Add Spices and Simmer:

• Add the cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices and enhance their flavors.

• Pour in the diced tomatoes, tomato sauce, beans, and broth; stir well to combine.

• Simmer for 10-15 minutes, stirring occasionally, until the chili thickens.

3. Cook the Eggs:

• In a separate pan, heat butter or oil over medium heat.

• Crack the eggs into the pan and cook them to your desired doneness (fried, scrambled, or poached).

• Season the eggs with salt and pepper.

4. Assemble the Dish:

• Spoon the chili onto plates or serve over toast or tortillas if desired.

• Top each serving with a cooked egg.

• Sprinkle with shredded cheese, fresh cilantro, and jalapeño slices (if using).

• Serve with avocado slices, hot sauce, or sour cream for extra flavor, if desired.

Servings and Timing

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Notes

• Customize the Heat: Adjust the chili powder and cumin levels to your taste. If you like more heat, add a bit of cayenne pepper or use a spicier sausage.

• Egg Options: Choose how you prefer your eggs – fried, scrambled, or poached – to suit your personal preference.

• Make It Your Own: Feel free to add vegetables like spinach, zucchini, or mushrooms for added texture and flavor.

• Leftovers: This dish stores well in the fridge for up to 3 days. Reheat the chili and eggs in the microwave or on the stovetop for a quick meal.

Variations

• Vegetarian: Use plant-based sausage and vegetable broth to make this dish vegetarian or vegan.

• Spicy Option: Add fresh jalapeños or chili flakes to the chili for an extra kick.

• Cheese Varieties: Try different cheeses such as feta, gouda, or mozzarella for a unique twist on the flavor.

Storage/Reheating

• Storage: Leftover chili and eggs can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheat: Reheat in a pan or microwave, adding a splash of broth if the chili has thickened too much.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the chili the night before and store it in the fridge. Just cook the eggs fresh when you’re ready to serve.

Can I make this without eggs?

Yes, you can skip the eggs if you prefer, and the chili will still be flavorful and hearty. You can add extra beans or cheese to make up for the protein.

Can I freeze this?

You can freeze the chili portion for up to 2 months. However, it’s best to cook the eggs fresh when you reheat it, as they don’t freeze well.

Can I use other beans?

Yes, feel free to swap the black beans or pinto beans for kidney beans, navy beans, or even chickpeas.

Conclusion

This Breakfast Chili and Eggs is a hearty, flavorful dish that’s perfect for breakfast, brunch, or even a satisfying dinner. With the richness of the chili paired with the eggs, it’s a protein-packed meal that’s sure to keep you full and satisfied. Quick to make and full of customizable options, it’s a great recipe to add to your rotation for busy mornings or casual gatherings.