This Easy Breakfast Chili and Eggs is a hearty start to your day! With flavorful beans, spicy chili, and perfectly cooked eggs, it’s packed with protein to keep you going.
I love how quick it is to whip up! Just toss everything in a pan, let it simmer, and top with eggs. It’s like a warm hug on a plate, and who doesn’t want that? 😄
Key Ingredients & Substitutions
Ground beef: You can use ground turkey for a leaner option. If you’re looking for vegetarian alternatives, consider using lentils or a mix of beans instead.
Onions & garlic: Sweet onions work beautifully if you prefer a milder flavor. Shallots are a great substitute for both onions and garlic if you have them on hand.
Bell pepper: Any color of bell pepper will do! If you want a little kick, try using a jalapeño or other chili pepper.
Diced tomatoes: If fresh tomatoes are in season, chop up a couple of those instead. You can also use canned diced tomatoes with green chilies for extra flavor.
Hash browns: Fresh grated potatoes can be a tasty alternative, or use any leftover mashed potatoes if you have them! They may not be as crispy but will still taste great.
How Do I Get the Perfect Egg Cooked for My Chili?
Cooking the eggs just right is key to this dish. You can fry them sunny side up or over easy based on your preference!
- Use a nonstick skillet and medium-low heat for even cooking.
- Crack the egg gently into the skillet. If you prefer it sunny side up, let it cook undisturbed until the whites are set but the yolk remains runny.
- For over easy, gently flip the egg once the whites are done, and cook for an additional minute.
For added flavor, sprinkle a pinch of salt and pepper on top as they cook!
How to Make Easy Breakfast Chili and Eggs
Ingredients You’ll Need:
- 1 lb ground beef (or ground turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small green bell pepper, finely diced
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth or water
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika (optional)
- Salt and black pepper, to taste
- 2 cups frozen shredded hash browns
- 4 large eggs
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup fresh pico de gallo or fresh salsa
- 1 tbsp cooking oil (vegetable or olive oil)
- Optional garnish: crumbled queso fresco or cotija cheese, chopped green onions, hot sauce
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 30 minutes of cooking time. So, in total, you’re looking at about 40 minutes to whip up this delicious breakfast dish!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating a large skillet over medium heat and adding the cooking oil. Once the oil is hot, toss in the chopped onions, minced garlic, and diced green bell pepper. Sauté these for about 3-4 minutes until they become soft and fragrant.
2. Cook the Ground Meat:
Add the ground beef (or turkey) to the skillet. Break it up using a spatula and cook it until it’s browned and no longer pink, which should take about 5-7 minutes. If there’s a lot of fat, feel free to drain some off to keep your chili from becoming too greasy.
3. Spice It Up:
Next, stir in the chili powder, cumin, smoked paprika, and a pinch of salt and black pepper. Make sure to mix everything well, so the meat and veggies are evenly coated with all those delicious spices!
4. Add the Saucy Ingredients:
Pour in the can of diced tomatoes (with their juices), the tomato paste, and beef broth. Give it a good stir to combine all the ingredients, bringing all those flavors together.
5. Let It Simmer:
Lower the heat to a gentle simmer and let the chili cook uncovered for about 15 minutes, stirring occasionally. You’ll want it to thicken up and blend those flavors beautifully!
6. Cook the Hash Browns:
While the chili simmers, take a second skillet and prepare the hash browns according to the package instructions. Get them crispy and golden brown, then set them aside and keep warm.
7. Fry the Eggs:
Using the same skillet you just made the hash browns in, cook the eggs to your liking—sunny side up or over easy are both great options for this dish! Just be sure to season with a little salt and pepper.
8. Assemble Your Bowls:
Now it’s time to put everything together! Divide the crispy hash browns into bowls and generously spoon the chili over or beside them.
9. Add the Eggs and Cheese:
Place the cooked eggs right on top of the chili and hash browns. Sprinkle shredded cheese over the warm chili, allowing it to start melting.
10. Top It Off:
Finish your bowls with a spoonful of pico de gallo or fresh salsa on top. If you’re feeling fancy, add some crumbled queso fresco, green onions, or a drizzle of hot sauce for extra flavor!
11. Serve & Enjoy:
Dig into your comforting and hearty breakfast bowl right away. Enjoy every delicious bite!
Frequently Asked Questions (FAQ)
Can I Substitute Ground Beef with a Plant-Based Option?
Absolutely! You can easily swap out ground beef for plant-based ground meat or even cooked lentils for a vegetarian option. Just make sure to adjust the seasoning as needed to enhance the flavor!
How Can I Spice Up the Chili?
If you like more heat, consider adding diced jalapeños, cayenne pepper, or a dash of hot sauce while cooking. For extra flavor, you can also experiment with different spices like oregano or coriander.
Can I Make This Recipe in Advance?
Yes, you can prepare the chili ahead of time! Store it in an airtight container in the refrigerator for up to 3 days. Simply reheat on the stove before serving, and cook the hash browns and eggs fresh for the best texture.
What’s the Best Way to Store Leftovers?
Store any leftovers in separate airtight containers. The chili can last in the fridge for up to 3 days, while hash browns and eggs are best eaten fresh. If you must store them, keep them in the fridge for 1-2 days, and simply reheat before serving.
