Breakfast Chili and Eggs

This hearty Breakfast Chili and Eggs combines savory breakfast meats with classic chili flavors to create a comforting morning meal ideal for cold-weather days. Center-cut bacon and turkey breakfast sausage (though pork alternatives work beautifully) are cooked with onions, peppers, garlic, crushed tomatoes, and beef broth. The result is a rich, warming chili perfect for topping crispy hash browns and fried eggs—or even baked eggs. With simple ingredients and flexible serving options, it's a versatile, crowd-pleasing start to your day that's both satisfying and flavorful. 

Ingredients (serves ~6)

• 4 slices center-cut bacon

• 1 white onion, finely diced

• 1 poblano or bell pepper, finely diced

• 2 cloves garlic, minced

• 1 lb turkey breakfast sausage (or pork sausage)

• 1 packet chili seasoning (or homemade blend)

• 28 oz can fire‑roasted crushed tomatoes

• 3–4 cups beef broth (adjust to desired thickness)
  
  

Directions

1. Cook bacon: In a Dutch oven or large pot over medium heat, cook bacon until crispy. Remove and drain on paper towels.

2. Sauté veggies: In remaining bacon fat, cook onion and pepper for 2–3 minutes until softened. Add garlic and cook another 30–60 seconds until fragrant. 

3. Brown sausage: Add turkey (or pork) sausage, breaking it up and cooking until no longer pink.

4. Simmer chili: Stir in chili seasoning, crushed tomatoes, beef broth, and crumbled bacon. Bring to a boil, then reduce heat and simmer covered for 45–60 minutes.

5. Serve: Spoon chili over crispy hash browns, top with fried eggs. Alternatively, crack eggs directly into the chili and bake at 400 °F for 12–15 minutes.
   
   

Nutrition (per serving; 1⅔ cups ≈13 oz)

• Calories: 185 kcal

• Total Fat: 6 g

• Carbohydrates: 17 g

• Protein: 13 g