Ultimate Breakfast Chili with Eggs
This breakfast chili with eggs is a comforting blend of savory flavors, featuring hearty chili complemented by rich eggs. Perfect for a cozy weekend brunch, this easy breakfast chili is customizable and satisfying.
Ingredients
- 1 pound raw bulk mild country sausage
- 1 small onion, 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, such as Williams®
- 1 (2.8-ounce) package real bacon pieces
- 3 tablespoons oil or butter for the skillet, divided, or as needed
- 12 large eggs
Instructions
- In a large stockpot over medium-high heat, crumble the sausage. Add the chopped onion and poblano pepper. Cook until the sausage is browned and the vegetables are tender, about 5 minutes. Drain any excess grease.
- Stir in the crushed tomatoes, beef broth, chili seasoning, and bacon pieces. Bring to a boil, then reduce the heat and let it simmer for 30 minutes to develop the flavors.
- Meanwhile, heat 1 tablespoon of oil or butter in a large non-stick or cast-iron skillet over medium-high heat. Once heated, crack 3-4 eggs into the skillet, keeping some space between them.
- Cook the eggs until the whites are mostly set and the yolks are just beginning to firm, about 2 minutes. Gently flip the eggs over with a spatula and cook for another 30-60 seconds. Remove and repeat with the remaining eggs.
- Ladle generous portions of chili into bowls. Top each serving with one or two eggs. Sprinkle with salt and pepper to taste, and garnish with shredded cheese if desired.