Hey there, fellow food lovers! Nyla here, ready to share my absolute go-to for a morning flavor explosion: my Breakfast Chili and Eggs Recipe. It’s a recipe born from a late-night craving and a “what if?” kitchen experiment. Let me tell you, it’s a happy accident turned into a permanent fixture on my breakfast table!
One night, I had leftover chili and some eggs begging to be cooked. The thought of combining them hit me like a lightning bolt! The result was a spicy, savory masterpiece that transformed my usual breakfast routine. This Breakfast Chili and Eggs Recipe isn’t just food; it’s an experience.
It’s the perfect blend of comfort food and bold flavors, guaranteed to make you do a little happy dance with every bite. This Breakfast Chili and Eggs Recipe is my invitation to turn your everyday meals into something truly special! I’m so excited to share this with you.
Are you ready to kickstart your day with some serious flavor? Let’s get cooking! This Breakfast Chili and Eggs Recipe is about to become your new obsession.
INGREDIENTS You Need
This Breakfast Chili and Eggs Recipe ingredient list is all about bold flavors that actually work together! You can grab everything during your normal shopping trip. If your kids love this, they’ll go crazy for my white chicken chili!
- 1 tablespoon olive oil: This is the base for sautéing our veggies and building flavor.
- 1 small onion, chopped: Adds a savory foundation to the chili.
- 1 green bell pepper, chopped: Contributes a slightly sweet and earthy note.
- 2 cloves garlic, minced: This is a must for that aromatic punch!
- 1 pound ground beef: Provides a hearty and satisfying base. No worries if you don’t have ground beef – I use ground turkey all the time in my Breakfast Chili and Eggs Recipe.
- 1 (15-ounce) can diced tomatoes, undrained: Adds acidity and texture.
- 1 (15-ounce) can kidney beans, rinsed and drained: Adds heartiness and a creamy texture.
- 1 (15-ounce) can black beans, rinsed and drained: More creamy texture and flavor depth!
- 1 cup beef broth: This helps create the perfect chili consistency.
- 2 tablespoons chili powder: This is what gives our chili its signature flavor.
- 1 teaspoon cumin: Adds warmth and earthiness.
- 1/2 teaspoon smoked paprika: I love adding this to my Breakfast Chili and Eggs Recipe for that extra smoky kick!
- 1/4 teaspoon cayenne pepper: Adjust to your spice preference!
- Salt and pepper to taste: Seasoning is key!
- 4 large eggs: The star of our breakfast show!
- Optional toppings: Shredded cheese, sour cream, avocado, chopped cilantro, hot sauce.
Here’s my Breakfast Chili and Eggs Recipe secret that takes it from good to incredible: a pinch of smoked paprika. It adds a depth of flavor you won’t believe. You can store any leftovers in an airtight container in the fridge for up to 3 days. This Breakfast Chili and Eggs Recipe gets its amazing taste from fresh ingredients and spices.
Let’s Make Some!
This is my favorite part of making Breakfast Chili and Eggs Recipe – watch the magic happen! Let’s get started on this flavor adventure. If you’re looking for another bold flavor favorite, check out my best chili recipe.
- Heat the olive oil in a large pot or Dutch oven over medium heat: This is where the flavor building begins!
- Add the chopped onion and bell pepper and cook until softened, about 5 minutes: We want them tender and fragrant.
- Add the minced garlic and cook for another minute until fragrant: This is where the magic starts happening!
- Add the ground beef and cook, breaking it up with a spoon, until browned: Make sure to drain off any excess grease.
- Stir in the diced tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper: This is where all those amazing flavors come together!
- Bring the mixture to a simmer, then reduce the heat and cook for at least 15 minutes, or up to an hour for even better flavor: The longer it simmers, the more the flavors meld together. In my kitchen, this Breakfast Chili and Eggs Recipe usually takes about 30 minutes to reach peak flavor.
- While the chili is simmering, cook your eggs: You can fry them, poach them, or scramble them – whatever you prefer!
- Once the chili is ready and the eggs are cooked, it’s time to assemble: Ladle the chili into bowls.
- Top each bowl with a cooked egg: Now, for the pièce de résistance!
- Add your favorite toppings and enjoy!: I love adding shredded cheese, sour cream, and a sprinkle of cilantro.
While your Breakfast Chili and Eggs Recipe is doing its thing, get ready for some amazing aromas! This Breakfast Chili and Eggs Recipe is a true weeknight winner! Don’t worry if your Breakfast Chili and Eggs Recipe looks a little rustic. It’s all about the flavor! For more sanity-saving dinner ideas, check out my crockpot white chicken chili recipe.
How to Serve Up This!
People literally do happy dances when this Breakfast Chili and Eggs Recipe hits the table with a dollop of sour cream and a sprinkle of fresh cilantro. I love to enjoy this Breakfast Chili and Eggs Recipe with a side of warm cornbread. The slight sweetness of the cornbread is a perfect complement to the spicy chili.
This Breakfast Chili and Eggs Recipe is perfect for those weekend brunches that need to be special! It’s also great for a casual weeknight dinner. I’ve even served it at game nights, and it’s always a hit. You can transform any leftovers into a chili cheese dog topping! Just heat up the chili and spoon it over hot dogs. Also check out this delicious Leftover Chili and Eggs – Dish ‘n’ the Kitchen recipe!
For a fusion variation, try adding a dollop of Greek yogurt and a sprinkle of feta cheese. This Breakfast Chili and Eggs Recipe is also amazing with a side of crispy tortilla chips for dipping. This Breakfast Chili and Eggs Recipe is perfect for cooler weather!
The first time I served this Breakfast Chili and Eggs Recipe to my friends, they were blown away. They couldn’t believe how delicious and satisfying it was. Did you know there is a Breakfast Chili with Cracked Eggs?
FAQs:
Will kitchen newbies succeed with this Breakfast Chili and Eggs Recipe?
Absolutely! This Breakfast Chili and Eggs Recipe is super straightforward and easy to follow. If you can chop veggies and brown ground beef, you’re golden. I promise this Breakfast Chili and Eggs Recipe is fail-proof.
What if I mess up my Breakfast Chili and Eggs Recipe? (Spoiler: it’ll still taste incredible!)
Honestly, it’s hard to mess this up! Even if you overcook the chili a little, it’ll still be delicious. The flavors meld together even more. Embrace the happy accidents. This Breakfast Chili and Eggs Recipe is very forgiving.
How can I prep this Breakfast Chili and Eggs Recipe for busy weeknights?
You can chop the veggies and brown the ground beef ahead of time. Store them in separate containers in the fridge. Then, when you’re ready to cook, just toss everything together.
Can I make this Breakfast Chili and Eggs Recipe vegetarian?
Of course! Just skip the ground beef and add an extra can of beans or some chopped vegetables like zucchini or mushrooms. You can also use vegetable broth instead of beef broth. The Breakfast Chili and Eggs Recipe is easily customizable.
What kind of eggs work best with this Breakfast Chili and Eggs Recipe?
I prefer fried or poached eggs, but scrambled eggs work great too. It’s really a matter of personal preference. I’ve even tried it with a baked egg in the middle of the chili, and it was amazing!
How spicy is this Breakfast Chili and Eggs Recipe?
As written, it has a mild kick. If you like things spicier, feel free to add more cayenne pepper or a dash of your favorite hot sauce. I sometimes add a chopped jalapeno pepper for extra heat. My taste testing results show that people love a little spice in this Breakfast Chili and Eggs Recipe!
Can I freeze this Breakfast Chili and Eggs Recipe?
Yes! This Breakfast Chili and Eggs Recipe freezes beautifully. Just let it cool completely before transferring it to an airtight container. It’ll keep in the freezer for up to 3 months. This is a great way to meal prep! This Breakfast Chili and Eggs – Recipes is also another great meal to consider!
CONCLUSION:
This Breakfast Chili and Eggs Recipe brings me so much joy because it’s a simple, satisfying meal that’s packed with flavor. It’s the perfect way to start the day or end a busy week.
My Breakfast Chili and Eggs Recipe Flavor Secrets:
- Smoked Paprika: Don’t skip it! It adds a depth of flavor that’s irresistible.
- Simmer Time: The longer the chili simmers, the better the flavor.
- Fresh Toppings: Fresh toppings like cilantro, sour cream, and avocado really elevate this dish.
I’ve tested a few delicious Breakfast Chili and Eggs Recipe variations, and I can’t wait to share them with you. For a Southwestern twist, add some roasted corn and black olives. For a creamy version, stir in a dollop of cream cheese at the end. And for a vegetarian option, use sweet potatoes.
Trust your taste buds and get creative! I’m so excited for you to try this Breakfast Chili and Eggs Recipe. I know you’re going to love it! I’m ready to share my passion for creating mouthwatering comfort food recipes that turn every meal into something special!
Breakfast Chili and Eggs Recipe
Start your day with a hearty and flavorful Breakfast Chili and Eggs. This protein-packed dish combines savory chili with perfectly cooked eggs for a satisfying morning meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 pound ground beef or chorizo
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can kidney beans, rinsed and drained
- Salt and pepper to taste
- 2 large eggs
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add ground beef or chorizo to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute, stirring constantly.
- Add diced tomatoes and kidney beans to the skillet. Season with salt and pepper to taste. Bring to a simmer and cook for 10-15 minutes, or until the chili has thickened slightly.
- Make two wells in the chili. Crack an egg into each well.
- Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness.
- Serve immediately, topped with shredded cheese, sour cream, chopped cilantro, and avocado, if desired.
Notes
For a spicier chili, add a pinch of cayenne pepper or a dash of hot sauce. You can also use different types of beans, such as black beans or pinto beans.