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–+ servings
Breakfast Chili and Eggs

Delicious Breakfast Chili and Eggs for Cozy Mornings

Enjoy a hearty Breakfast Chili and Eggs, a nutritious, low-calorie dish perfect for cozy mornings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 6 oz Center Cut Bacon Substitute with thick-cut bacon for a richer taste.
  • 1 medium White Onion Yellow onion will work just as well in a pinch.
  • 1 medium Poblano or Bell Pepper Feel free to use any bell pepper you have on hand.
  • 2 cloves Garlic Minced or grated garlic offers the best results.
  • 1 lb Turkey Breakfast Sausage Pork sausage is a great alternate choice if desired.
  • 2 tablespoon Chili Seasoning Homemade mixes are fantastic for a personal touch.
  • 28 oz Fire Roasted Crushed Tomatoes Canned pumpkin works well if you prefer a tomato-free recipe.
  • 2 cups Beef Broth Adjust the amount based on how thick you want your chili to be.
For the Toppings
  • 4 Eggs Cook them to your preferred doneness for the best experience.
  • 1 cup Greek Yogurt Sour cream is a perfect substitute if needed.
  • 1 cup Fresh Salsa Use your favorite store-bought salsa or whip up a quick batch at home.

Equipment

  • Dutch Oven
  • skillet

Method
 

Step-by-Step Instructions
  1. Cook the Bacon: Begin by heating a large Dutch oven over medium heat. Add the center-cut bacon and cook it for about 7–10 minutes until it’s crispy and golden brown. Remove the bacon, leaving the flavorful grease in the pot.
  2. Sauté the Vegetables: In the same pot with the bacon grease, add the diced white onion and poblano pepper. Sauté for 2-3 minutes until they soften. Add the minced garlic and stir for additional 30-60 seconds until fragrant.
  3. Brown the Turkey Sausage: Add the turkey breakfast sausage to the pot, breaking it into crumbles. Cook for 5-7 minutes until browned and cooked through.
  4. Combine the Ingredients: Stir in the fire-roasted crushed tomatoes and beef broth. Return the crispy bacon to the pot. Bring the mixture to a gentle boil over medium heat.
  5. Simmer the Chili: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45-60 minutes. Stir occasionally to prevent sticking.
  6. Fry the Eggs: While the chili simmers, heat a non-stick skillet over medium heat. Cook the eggs to your desired level of doneness.
  7. Serve and Enjoy: Ladle the warm chili into bowls, top with a fried egg, and enjoy your Breakfast Chili and Eggs while warm!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 210mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 40mgCalcium: 80mgIron: 3mg

Notes

Customize with more vegetables or spices to fit your preferences. Store leftovers properly for best results.

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