Print

Breakfast Chili and Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hearty and protein-packed breakfast chili is loaded with beans, tomatoes, and spices, then topped with perfectly runny eggs. A warm, comforting dish that’s perfect for a weekend brunch or a meal-prep breakfast!

Ingredients

Scale

For the Breakfast Chili:

  • 1 tbsp olive oil
  • ½ onion, diced
  • 1 clove garlic, minced
  • ½ bell pepper, diced
  • ½ lb (225g) ground turkey, beef, or plant-based alternative
  • 1 can (15 oz) black beans or pinto beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • ½ cup tomato sauce
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper

For the Eggs & Toppings:

  • 4 large eggs
  • 1 tbsp fresh cilantro, chopped
  • ½ avocado, sliced
  • ½ cup shredded cheese (cheddar, Monterey Jack, or cotija)
  • Hot sauce (optional)

Instructions

1. Cook the Breakfast Chili

  1. Heat olive oil in a skillet over medium heat.
  2. Add onion, garlic, and bell pepper, sauté for 3 minutes until softened.
  3. Add ground turkey (or plant-based alternative) and cook until browned.
  4. Stir in black beans, diced tomatoes, tomato sauce, and spices.
  5. Simmer for 10-15 minutes, stirring occasionally, until thickened.

2. Cook the Eggs

  1. Make 4 small wells in the chili using a spoon.
  2. Crack 1 egg into each well.
  3. Cover the skillet and cook for 5-7 minutes, until the egg whites are set but yolks are still runny.

3. Serve & Garnish

  1. Sprinkle with cilantro, cheese, and avocado slices.
  2. Drizzle with hot sauce, if desired.
  3. Serve warm with crusty bread, tortillas, or over rice!

Notes

  • Make it spicy: Add ½ tsp cayenne pepper or chopped jalapeños.
  • Meal prep: Make the chili ahead of time and just add fresh eggs when reheating.
  • Vegetarian option: Swap the meat for extra beans, tofu, or mushrooms.

Find it online: https://ukfinda.com/breakfast-chili-and-eggs/