Can I Make Breakfast Chili and Eggs Ahead of Time?

Absolutely! Prepare the chili ahead, refrigerate, and reheat as needed. Just add freshly cooked eggs before serving for the best texture and flavor.

How Do I Reheat It Without Overcooking the Eggs?

Keep the chili and eggs separate. Reheat the chili gently on the stove or in the microwave. Cook eggs fresh and add them just before serving.

Is It Spicy? Can I Make It Milder?

The chili seasoning gives a warm kick, but it’s not overwhelmingly spicy. Want it milder? Use bell peppers instead of poblano and opt for mild chili seasoning .

What’s the Best Type of Egg to Use?

It depends on your style! Sunny side up gives a luxurious yolk, while poached eggs feel elegant. Scrambled eggs are easy and great for kids.

Can I Use Chicken or Pork Instead of Turkey?

Yes! Ground chicken or lean pork sausage works just as well. Just be sure to drain excess fat if you're not using lean cuts.

Is This Recipe Kid-Friendly?

Definitely. Use bell peppers instead of poblano, skip the hot sauce, and keep toppings simple. Kids love the combination of chili and scrambled eggs!

Breakfast Chili and Eggs: The Ultimate Morning Comfort in 1 Pan

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Author: Maria
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2–3 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: Tex-Mex

Description

Breakfast Chili and Eggs is a hearty, spicy, and protein-packed morning meal that brings bold Tex-Mex flavors to your breakfast plate. Perfect for weekend brunch or a cozy breakfast-for-dinner, it’s loaded with savory chili and topped with perfectly cooked eggs.

Ingredients

Units Scale

1 tbsp olive oil
1/2 lb ground beef or turkey
1/2 onion, diced
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/4 tsp smoked paprika
1/4 tsp oregano
Salt and pepper to taste
1/2 cup canned diced tomatoes
1/2 cup canned black beans, drained and rinsed
4 eggs
2 tbsp chopped cilantro (optional)
1/4 cup shredded cheddar cheese (optional)
Hot sauce or sliced jalapeños (optional for serving)

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Instructions

Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, about 5–6 minutes.
Add diced onion and garlic and sauté until translucent, about 2–3 minutes.
Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to bloom the spices.
Add diced tomatoes and black beans. Stir to combine and let simmer for 5–7 minutes, stirring occasionally.
Make 4 wells in the chili and crack an egg into each. Cover the skillet and cook until the eggs are set to your liking, about 4–6 minutes.
Sprinkle with cheddar cheese and cilantro if using. Serve hot with toast, tortillas, or over hash browns.

Notes

Use leftover chili for a quick version of this recipe.
Great topped with avocado slices or sour cream.
You can poach the eggs separately if preferred.

Nutrition

Serving Size: 1 portion
Calories: 360
Sugar: 3g
Sodium: 470mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 26g
Cholesterol: 215mg

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

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