This hearty breakfast chili with eggs is a warming way to start your day! It’s packed with tasty beans, tomatoes, and spices, topped off with perfectly cooked eggs.
You can make it in just one pot, which means less time cleaning up—hooray! I love loading mine with cheese and avocado for an extra treat. Trust me, you’ll want to make this one again!
Key Ingredients & Substitutions
Ground Beef: I love using ground beef for its rich flavor, but lean ground turkey or even plant-based meat alternatives work well if you’re going for a lighter option.
Onion and Bell Pepper: These veggies add sweetness and freshness. If you’re low on fresh veggies, swap in frozen diced onions and peppers; they work just as well.
Spices: Chili powder, cumin, and smoked paprika create a nice depth. If you prefer milder flavors, feel free to reduce the chili powder or leave out the smoked paprika. A pinch of cayenne could also spice things up!
Frozen Hash Browns: These are super convenient, but you could use fresh shredded potatoes instead, just be sure to cook them until crispy for the best texture.
Eggs: I like fried eggs for adding richness, but scrambled eggs would be delicious too. For a vegan version, try tofu scramble!
How Do You Get Perfectly Cooked Eggs?
Cooking the eggs just right can be a bit tricky, but here are some tips to get it right:
- For sunny side up eggs, heat a small amount of oil in a skillet over low heat. Crack the egg gently, cover the skillet, and let cook until the whites are set but the yolks are still runny, about 3-4 minutes.
- If you prefer scrambled eggs, whisk them in a bowl with a pinch of salt, pour into a heated, lightly oiled skillet, and stir continuously until just set.
- For a little extra flavor, you can add cheese or herbs to the eggs while cooking.
Finding the right timing is key, so keep an eye on them and adjust based on how you like your eggs! Enjoy this breakfast chili with perfectly cooked eggs on top.
Easy Breakfast Chili and Eggs
Ingredients:
- 1 lb ground beef (or turkey)
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1/2 cup tomato sauce
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 3 cups frozen hash browns or shredded potatoes
- 4 large eggs
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- Optional toppings: Pico de gallo, sour cream, avocado slices, hot sauce
Time Needed:
This recipe takes about 10 minutes of prep time and around 30 minutes to cook, so you’ll have a delicious breakfast ready in about 40 minutes total. Perfect for a cozy morning or a weekend brunch!
Instructions:
1. Cook the Meat:
Start by heating a large skillet over medium heat. Add the ground beef (or turkey) and break it up with a spoon. Cook it until it’s browned and fully cooked, which should take about 5-7 minutes. If there’s extra fat, drain it off carefully.
2. Sauté the Vegetables:
Once the meat is cooked, add the diced onion, green bell pepper, and minced garlic to the skillet. Stir everything together and let it cook until the veggies are softened, about 4 minutes. The aromas will be delicious!
3. Add the Flavor:
Next, stir in the drained diced tomatoes, tomato sauce, chili powder, ground cumin, smoked paprika, salt, and pepper. Bring the mixture to a simmer over low heat and let it cook for about 10 minutes. This step allows all those flavors to meld together beautifully.
4. Cook the Hash Browns:
In a separate skillet, heat some oil over medium-high heat, then add the frozen hash browns. Cook them until they are crispy and golden brown, which should take about 5-7 minutes. Don’t forget to season them with a little salt and pepper!
5. Combine or Serve Separately:
You can either stir the cooked hash browns into the chili mixture to combine everything for a hearty bowl or serve the hash browns on the side for a classic presentation.
6. Fry the Eggs:
In the same skillet used for the hash browns, crack the eggs and cook them sunny side up or however you like. If you’re a fan of a cooked yolk, flip them for over-easy eggs!
7. Serve Up the Breakfast:
Take your bowls and divide the chili mixture and hash browns (if served separately). Top each bowl with a fried egg and sprinkle shredded cheese on top so it melts beautifully.
8. Add Toppings:
Finally, feel free to get creative with optional toppings. Add some pico de gallo for freshness, avocado slices for creaminess, a dollop of sour cream, or some hot sauce if you like a kick!
9. Enjoy!
Serve warm and dive into your cozy, comforting breakfast chili and eggs. Enjoy this delicious start to your day!
FAQ
Can I Use Ground Chicken Instead of Beef?
Absolutely! Ground chicken is a great lean option and works wonderfully in this recipe. Just make sure to cook it until it’s nicely browned, similar to ground beef or turkey.
How Can I Make This Recipe Vegetarian?
To make the chili vegetarian, simply substitute the ground meat with canned black beans, kidney beans, or lentils. You can also increase the quantity of veggies for a heartier dish.
Can I Prepare This Recipe in Advance?
Yes, you can prepare the chili base ahead of time. Cook it up to a day in advance and store it in the fridge. Reheat it before adding the hash browns and eggs. Just fry the eggs fresh for the best texture!
How Do I Store Leftovers?
Leftover chili can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet or microwave; add a splash of water if it thickens too much. The fried eggs are best made fresh, so consider cooking new ones to serve with the reheated chili.
