There’s something magical about a cozy breakfast that warms you from the inside out. This Breakfast Chili and Eggs recipe is one of those dishes that feels like a comforting hug on a cold morning. It’s the kind of meal that fills the house with the rich aroma of simmering spices and reminds you of lazy weekend mornings spent with family. This dish brings together the heartiness of chili with the creamy, yolky goodness of eggs, making it the perfect way to start your day.
Whether you’re looking for a weekend brunch idea, a satisfying meal for a cold morning, or even a breakfast-for-dinner option, this recipe is your answer. It’s wholesome, flavorful, and packed with protein to keep you fueled for whatever the day has in store.
So, grab your skillet, roll up your sleeves, and let’s create a breakfast that’s destined to become a favorite in your home.
Why You’ll Love This Recipe:
- Bold flavors: The chili is spiced just right, bringing warmth and richness to every bite.
- Hearty and satisfying: Packed with protein, this meal keeps you full and energized for hours.
- Customizable: Adjust the spice level, add your favorite toppings, or swap in ingredients to fit your taste.
- One-pan wonder: Fewer dishes, more time to savor your meal.
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef or ground lamb
- 1 cup canned diced tomatoes
- 1 cup black beans, drained and rinsed
- 1 cup kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 large eggs
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
- Shredded cheese (optional, for serving)
How to Make Breakfast Chili and Eggs:
Step-By-Step Instructions:
1. Start with Aromatics
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes. The sizzling vegetables will fill your kitchen with their sweet aroma, signaling the start of something delicious.
2. Add Garlic and Spices
Toss in the minced garlic and stir for about 30 seconds, just until fragrant. Then, sprinkle in the chili powder, smoked paprika, cumin, salt, and black pepper. Stir well to coat the vegetables in the flavorful spices.
3. Cook the Meat
Add the ground beef or lamb to the skillet, breaking it up with a spoon as it cooks. Cook until the meat is browned and cooked through, about 7-8 minutes. Be sure to scrape up any browned bits on the bottom of the skillet—those are little pockets of flavor!
4. Build the Chili Base
Stir in the diced tomatoes, black beans, and kidney beans. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld together beautifully. This is where your chili develops its rich, hearty character.
5. Make Space for the Eggs
Using a spoon, create four small wells in the chili. Carefully crack an egg into each well, being mindful not to break the yolks. Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
6. Garnish and Serve
Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle fresh cilantro, green onions, and a bit of shredded cheese (if using) over the top. Serve the chili and eggs straight from the skillet with toasted bread, tortillas, or even a side of avocado for a complete meal.
Helpful Tips:
- Adjust the spice level: If you prefer a milder chili, reduce the amount of chili powder. For more heat, add a pinch of cayenne or red pepper flakes.
- Eggs cooked your way: Like your yolks a bit firmer? Cook the eggs a minute or two longer. For runnier yolks, reduce the cooking time slightly.
- Meal prep option: The chili base can be made ahead of time and reheated when you’re ready to add the eggs. This is perfect for busy mornings!
- Topping ideas: In addition to cilantro and green onions, try topping your chili with diced avocado, sour cream, or even a dollop of Greek yogurt for a creamy finish.
Details:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Notes:
- This recipe is naturally gluten-free, as long as you check that your beans and spices are certified gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutritional Information:
Per Serving (1 egg with chili):
Calories: 320
Protein: 25g
Fat: 12g
Carbohydrates: 22g
Fiber: 8g
Frequently Asked Questions:
Q: Can I use a different type of meat?
A: Absolutely! You can use ground turkey, chicken, or even a plant-based ground meat substitute for a vegetarian version.
Q: What’s the best way to serve this dish?
A: This dish is versatile! Serve it with crusty bread, tortillas, or over a bed of rice for a heartier meal.
Q: Can I make this dish dairy-free?
A: Yes! Just skip the optional shredded cheese or use a dairy-free cheese alternative.
Storage Instructions:
If you have leftovers, store the chili and eggs separately for best results. Place the chili in an airtight container and refrigerate for up to 3 days. When reheating, warm the chili on the stovetop or in the microwave and cook fresh eggs to serve alongside it.
Related Recipes:
If you loved this hearty breakfast, you’ll definitely enjoy these other comforting dishes:
-
Upgraded Breakfast Burrito: A Fresh and Flavorful Start to Your Day
-
Savory French Toast: A Flavorful Twist on a Breakfast Classic
Conclusion:
This Breakfast Chili and Eggs recipe is the kind of meal that brings people together. It’s warm, satisfying, and packed with bold flavors that are sure to wake up your taste buds. Whether you’re sharing it with family or savoring a quiet morning by yourself, this dish feels like a special treat. So, the next time you’re craving something hearty and wholesome for breakfast, give this recipe a try. It’s a guaranteed crowd-pleaser, and who knows—it might just become a new favorite in your household!
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Hearty Breakfast Chili and Eggs
Description
There’s something magical about a cozy breakfast that warms you from the inside out. This Breakfast Chili and Eggs recipe is one of those dishes that feels like a comforting hug on a cold morning. It’s the kind of meal that fills the house with the rich aroma of simmering spices and reminds you of lazy weekend mornings spent with family. This dish brings together the heartiness of chili with the creamy, yolky goodness of eggs, making it the perfect way to start your day.
Whether you’re looking for a weekend brunch idea, a satisfying meal for a cold morning, or even a breakfast-for-dinner option, this recipe is your answer. It’s wholesome, flavorful, and packed with protein to keep you fueled for whatever the day has in store.
So, grab your skillet, roll up your sleeves, and let’s create a breakfast that’s destined to become a favorite in your home.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef or ground lamb
- 1 cup canned diced tomatoes
- 1 cup black beans, drained and rinsed
- 1 cup kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 large eggs
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
- Shredded cheese (optional, for serving)
Instructions
1. Start with Aromatics
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes. The sizzling vegetables will fill your kitchen with their sweet aroma, signaling the start of something delicious.
2. Add Garlic and Spices
Toss in the minced garlic and stir for about 30 seconds, just until fragrant. Then, sprinkle in the chili powder, smoked paprika, cumin, salt, and black pepper. Stir well to coat the vegetables in the flavorful spices.
3. Cook the Meat
Add the ground beef or lamb to the skillet, breaking it up with a spoon as it cooks. Cook until the meat is browned and cooked through, about 7-8 minutes. Be sure to scrape up any browned bits on the bottom of the skillet—those are little pockets of flavor!
4. Build the Chili Base
Stir in the diced tomatoes, black beans, and kidney beans. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld together beautifully. This is where your chili develops its rich, hearty character.
5. Make Space for the Eggs
Using a spoon, create four small wells in the chili. Carefully crack an egg into each well, being mindful not to break the yolks. Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
6. Garnish and Serve
Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle fresh cilantro, green onions, and a bit of shredded cheese (if using) over the top. Serve the chili and eggs straight from the skillet with toasted bread, tortillas, or even a side of avocado for a complete meal.
Notes
- This recipe is naturally gluten-free, as long as you check that your beans and spices are certified gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.