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This filling egg and chili breakfast combo kicks off your day with a hearty, protein-loaded meal that'll keep your stomach happy till lunchtime. Mixing crispy bacon, zesty sausage, and a perfect runny egg creates amazing flavor layers that'll make this your go-to dish for lazy weekend mornings or weekly meal planning.
I came up with this dish when I needed to feed a bunch of hungry friends during a football watch party without spending the whole morning cooking. It's now become our football season tradition that everybody can't wait to dig into.
What You'll Need
- Center Cut Bacon: Adds that smoky taste but isn't as fatty as regular bacon - try to grab some without extra chemicals
- White Onion: Gives that needed sweet background flavor - pick ones that feel heavy and don't have mushy spots
- Poblano or Bell Pepper: Brings some mild kick and veggie goodness - go with poblanos for authentic taste or bells if you want it milder
- Garlic cloves: Always go with fresh instead of the jarred stuff - look for tight, chunky heads
- Turkey Breakfast Sausage: Packs in protein without all the fat from pork - worth visiting a local meat counter for better quality
- Chili Seasoning: Using a packet makes life easier but you can mix your own if you want to control the salt and spiciness
- Fire Roasted Crushed Tomatoes: Adds complexity and richness - splurge on San Marzano tomatoes if you can
- Beef Broth: Creates the backbone of your chili - grab low sodium so you can adjust the saltiness yourself
Simple Cooking Guide
- Start With Bacon:
- Fry those bacon strips in a Dutch oven on medium until they're just how you like them, usually around 8-10 minutes. This step isn't just about cooking bacon - it's about getting all that tasty fat that'll flavor everything else. Put the bacon aside on paper towels but don't throw away that golden goodness in the pot.
- Create Your Flavor Base:
- Throw your chopped onions and peppers into that bacon fat and let them cook for 2-3 minutes until they're soft but not browned. They should look kind of see-through and smell amazing. Then toss in your chopped garlic and cook it just under a minute until you can smell it, but watch it closely so it doesn't burn and get bitter.
- Brown The Meat:
- Add your turkey sausage to the pot with all those veggies. Break it up into little bits with your spoon. Keep cooking until there's no pink left in the meat, which usually takes about 5-7 minutes. Make sure it's totally cooked before moving forward.
- Let Everything Mingle:
- Pour in your chili seasoning, tomatoes, and beef broth. Break up that saved bacon and toss it back in. Give everything a good stir and let it come to a gentle bubble, then turn down the heat to low. Cover it up and let it cook for 45-60 minutes, stirring now and then. The longer it simmers, the better all those flavors will mix together.
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Poblano peppers are my hidden weapon in this dish. I first tried them during a vacation in New Mexico and I've been adding them to my chilies ever since. My hubby always notices when I switch to bell peppers instead, so I try to always keep poblanos in the fridge.
Ways To Serve It
This morning chili really comes alive with a freshly fried egg on top. When that yolk breaks and mixes with the spicy chili, it's just magical. Try adding diced avocado, fresh cilantro, a spoonful of Greek yogurt or sour cream, and some shredded cheese on top. To make it a full meal, serve it with some warm cornbread or flour tortillas to soak up all that tasty goodness.
Put Your Spin On It
What's great about this dish is how easy it is to change things up. Don't want turkey? Swap in ground beef or pork for a different taste. Vegetarians can skip the meat and add an extra can of beans - black beans work really well - and use veggie broth instead. If you love spicy food, throw in some chopped jalapeños or a few dashes of hot sauce. Just adjust it to match what your family likes best.
Keeping Leftovers Fresh
This chili actually gets better after a day or two as all the flavors have time to blend. You can keep leftovers in sealed containers in your fridge for about 5 days. When you want to eat some, just warm it up in the microwave or in a pot on low-medium heat. Add a splash of broth if it looks too thick. Want to save it longer? Freeze individual portions for up to 3 months. Let it thaw in the fridge overnight before warming it up.
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This filling dish works great for weekly meal planning and will definitely keep the whole family happy.
Frequently Asked Questions
- → What type of eggs work best with this breakfast chili?
While our photos show fried eggs, any style will do nicely. Fried eggs with soft yolks make a lovely sauce when mixed into the chili, but you'll get great results with poached, scrambled, or even soft-boiled eggs too.
- → Can I make the chili portion ahead of time?
You sure can! The chili actually tastes even better after sitting overnight in the fridge. Make a big batch, store it for up to 3 days, then warm up what you need and cook fresh eggs to place on top.
- → What can I substitute for turkey breakfast sausage?
Ground pork, chicken, beef, or even meatless alternatives work great. If you use plain ground meat, you might want to add extra spices like sage, thyme, and fennel to get that breakfast sausage taste.
- → How spicy is this breakfast chili?
The heat level really comes down to what chili seasoning you use and whether you go with poblano (mildly hot) or bell pepper (sweet). Want more kick? Throw in some chopped jalapeños or a dash of cayenne.
- → What are good toppings for breakfast chili and eggs?
Try sliced avocado, grated cheese, a dollop of sour cream, sliced green onions, fresh cilantro, a splash of hot sauce, or some crushed tortilla chips for crunch. A piece of warm cornbread or toast on the side is great for soaking up all the goodness.
- → Can I freeze leftover chili?
Definitely! The chili base freezes really well for up to 3 months. Freeze in single servings, let thaw in the fridge overnight, heat it up thoroughly, and top with fresh eggs for a quick breakfast.