Description
This hearty breakfast chili and eggs recipe combines bold flavors with protein-packed nutrition for the perfect morning meal. Ready in just 30 minutes, this one-pan wonder features perfectly seasoned chili topped with eggs cooked to your preference. It’s ideal for meal prep, weekend brunches, or any time you want a satisfying breakfast that will fuel your entire day.
Ingredients
- For the Chili Base:
- 1 pound ground turkey or lean ground beef
- 1 large onion, diced (about 1 cup)
- 2 bell peppers, diced (red and green)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (8 oz) tomato sauce
- 1 cup chicken or vegetable broth
- Spice Blend:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- For the Eggs:
- 6–8 large eggs
- 2 tablespoons butter or olive oil
- Salt and pepper to taste
- Garnish:
- ½ cup shredded cheddar cheese
- ¼ cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 avocado, diced
- Sour cream (optional)
Instructions
- Prepare ingredients: Heat olive oil in a large cast-iron skillet over medium-high heat. Prep all vegetables and measure spices.
- Cook aromatics: Add onions and bell peppers to hot oil. Cook 5-6 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Brown the meat: Add ground turkey or beef, breaking up with wooden spoon. Cook 6-8 minutes until fully browned. Season with salt and pepper.
- Add spices: Sprinkle spice blend over meat and vegetables. Stir constantly for 1-2 minutes to toast spices and release oils.
- Build the chili: Add diced tomatoes, tomato sauce, broth, and black beans. Bring to boil, then reduce heat and simmer 15-20 minutes, stirring occasionally.
- Create wells: Using a large spoon, create 6-8 small wells in the chili mixture for the eggs.
- Add eggs: Crack each egg into a small bowl first, then gently pour into prepared wells. Season each egg with salt and pepper.
- Cook eggs: Cover skillet and cook 8-12 minutes depending on desired doneness (8-10 minutes for runny yolks, 10-12 for medium-set).
- Finish and serve: Remove from heat, sprinkle with cheese, and garnish with cilantro, green onions, and avocado. Serve immediately.
Notes
Make-Ahead Tips: Prepare chili base up to 3 days ahead. Store refrigerated and add fresh eggs when ready to serve.
Storage: Leftovers keep 3-4 days refrigerated. Reheat gently on stovetop with splash of broth if needed.
Substitutions: Use lentils or firm tofu for vegetarian option. Ground chicken or beef work well instead of turkey.
Heat Level: Adjust cayenne pepper to taste. Start with less and add more as needed.
Serving Suggestions: Serve with warm tortillas, crusty bread, or hash browns for a complete meal.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 8
- Sodium: 680
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 6
- Protein: 22
- Cholesterol: 186
Keywords: breakfast chili and eggs, easy breakfast chili, high protein breakfast, one pan breakfast, make ahead breakfast, breakfast chili recipe, eggs in chili, hearty breakfast, meal prep breakfast