Breakfast Chili and Eggs Recipe

Cook Time: 40 minutes

Ingredients

This recipe is designed to yield 6 servings. Ingredient quantities adjust automatically, but cooking times and steps remain the same. Scaling may affect results.

• 1 pound raw bulk mild country sausage
• 1 small onion, finely chopped
• 1 small poblano pepper, seeded and chopped
• 1 (28 ounce) can crushed tomatoes
• 1 1/2 cups beef broth
• 1 (1 ounce) envelope chili seasoning
• 1 (2.8 ounce) package real bacon pieces
• 3 tablespoons oil or butter, divided
• 12 large eggs

Directions

1. In a large stockpot over medium-high heat, crumble the sausage. Add the chopped onion and poblano pepper. Cook until the sausage is browned, about 5 minutes. Drain excess grease.
2. Stir in the crushed tomatoes, beef broth, chili seasoning, and bacon pieces. Bring to a boil, then reduce heat and simmer for 30 minutes to blend the flavors.
3. Meanwhile, heat a large non-stick or cast iron skillet over medium-high heat with 1 tablespoon of oil or butter. If using butter, wait until it stops sizzling but before it browns.
4. Crack 4 eggs into the skillet (adjust based on skillet size). As soon as the whites begin to firm and yolks start setting, about 2 minutes, gently flip each egg using a spatula, careful not to break the yolk. Cook for an additional 30 to 60 seconds with the flipped side up. Keep warm and repeat with remaining eggs.
5. Ladle the sausage mixture into bowls and top with the fried eggs. Season with salt and pepper to taste.

Cooking Tips

For perfectly fried eggs: ensure the skillet is hot enough for the oil or butter to shimmer. Flip eggs gently and serve immediately for a creamy yolk.

Nutrition Facts (per serving)

• Calories: 504
• Total Fat: 39g (50% DV)
• Saturated Fat: 11g (55% DV)
• Cholesterol: 419mg (140% DV)
• Sodium: 1341mg (58% DV)
• Total Carbohydrate: 13g (5% DV)
• Dietary Fiber: 3g (11% DV)
• Total Sugars: 8g
• Protein: 25g (51% DV)
• Vitamin C: 21mg (24% DV)
• Calcium: 121mg (9% DV)
• Iron: 4mg (24% DV)
• Potassium: 975mg (21% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Individual values may vary. Consult a healthcare professional if following a medically restrictive diet.

The Story Behind Breakfast Chili and Eggs

Breakfast Chili and Eggs has its roots in the American Southwest, where hearty, protein-rich breakfasts became a staple for early ranchers and farmers. Combining elements of traditional chili with the simplicity of fried eggs, this dish emerged as a practical yet flavorful way to start a day of hard work. The inclusion of sausage and bacon reflects the region's reliance on cured and preserved meats, while fresh vegetables like poblano peppers and onions add a mild, earthy heat characteristic of Southwestern cuisine.

Regional Variations

Across the United States, Breakfast Chili and Eggs varies according to local tastes and available ingredients. In Texas, the chili often emphasizes smoky, slow-cooked meats and uses chili powder blends unique to the state. In New Mexico, green chile is frequently incorporated, giving the dish a signature piquant flavor. Some variations even include cheese or tortillas, blending the chili into a more Tex-Mex style breakfast experience. Despite these regional tweaks, the core combination of spicy chili and eggs remains consistent.

How It Differs From Similar Dishes

While it may seem similar to dishes like huevos rancheros or traditional chili, Breakfast Chili and Eggs stands apart in several ways. Unlike huevos rancheros, which relies on fried tortillas and salsa, this dish focuses on a chili base with chunks of meat and a rich broth. Compared to standard chili served at lunch or dinner, the inclusion of freshly fried eggs on top creates a layered breakfast-specific dish. The eggs soften the heat and richness of the chili, providing balance and a unique texture contrast that is not found in other chili-based meals.

Where It's Typically Served

Breakfast Chili and Eggs is commonly served in diners, cafes, and family kitchens, particularly in areas where Southwestern cuisine is popular. Weekend brunches often feature this dish as a crowd-pleaser, thanks to its hearty and satisfying nature. Some restaurants may present it in bowls, while others layer it over hash browns or toast for a more contemporary twist. It is equally popular as a home-cooked meal, allowing for customization with different types of sausage, peppers, or seasonings.

Interesting Facts

• This dish is a modern twist on traditional chili, showing how versatile chili can be beyond lunch and dinner menus.
• Adding eggs on top was historically a way to stretch protein in a single meal, making it both economical and filling.
• The choice of poblano peppers over other chili varieties adds flavor without overwhelming heat, making it accessible to a wide audience.
• Some chefs recommend letting the chili simmer longer for deeper flavor, while others enjoy the freshness and quick preparation that preserves the bright notes of the tomatoes and peppers.
• It is a flexible recipe, easily adapted for vegetarian versions by substituting plant-based sausage and omitting bacon.

FAQ about Breakfast Chili and Eggs Recipe