Description
This Breakfast Chili and Eggs recipe combines the heartiness of chili with the comfort of eggs for a satisfying morning meal.
Ingredients
Units
Scale
Main Ingredients:
- 4 slices Center Cut Bacon
- 1 White Onion, finely diced
- 1 Poblano or Bell Pepper, finely diced
- 2 cloves Garlic, minced or grated
- 1 pound (raw) Turkey Breakfast Sausage*
- 1 packet Chili Seasoning
- 28 oz can Fire Roasted Crushed Tomatoes
- 3–4 cups Beef Broth, to desired consistency
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the bacon until crispy. Remove and chop into small pieces.
- Sauté Vegetables: In the same pot, sauté the onion, pepper, and garlic until softened.
- Add Sausage and Seasonings: Add the turkey sausage and chili seasoning, cooking until browned.
- Simmer: Stir in the crushed tomatoes and beef broth. Simmer for about 20-30 minutes.
- Add Eggs: Make wells in the chili mixture and crack eggs into them. Cover and cook until eggs are set.
- Serve: Serve the breakfast chili with eggs hot, garnished with bacon pieces.
Notes
- You can customize this recipe by adding beans, corn, or other veggies to the chili.
- Adjust the spice level by choosing mild or hot chili seasoning.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 50 mg