Description
This Breakfast Chili and Eggs recipe is the ultimate comfort food to start your day. It’s a savory chili made with sausage, beans, and spices, topped with perfectly cooked eggs. Great for brunch, meal prep, or a satisfying weekend breakfast!
Ingredients
For the Breakfast Chili:
- 1/2 lb breakfast sausage or ground pork
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can black beans or pinto beans, drained and rinsed
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
For the Eggs:
- 4 eggs
- 1 tablespoon butter or oil
Optional Toppings:
- Shredded cheddar cheese
- Green onions or cilantro
- Sliced avocado
- Hot sauce
Instructions
-
Cook the Chili:
In a skillet or saucepan over medium heat, cook sausage until browned. Add onion and bell pepper, and sauté until softened, about 5 minutes. -
Add Tomatoes & Beans:
Stir in diced tomatoes (with juice), beans, and all the spices. Simmer for 10–15 minutes, stirring occasionally, until thickened slightly. -
Cook the Eggs:
While chili simmers, cook eggs to your preference (fried, scrambled, or poached) in a separate pan with butter or oil.
-
Assemble & Serve:
Spoon chili into bowls, top each with an egg, and add your favorite toppings. Serve hot!
Notes
Swap sausage for ground turkey or veggie crumbles to lighten it up.
Add chopped spinach or kale for extra greens.
This chili keeps well in the fridge for 3–4 days—great for reheating.