Introduction

Start your day with a hearty and flavorful Breakfast Chili and Eggs. This dish combines smoky bacon, savory turkey sausage, and a rich tomato base for a comforting morning meal that energizes and satisfies.

The dish shows a bowl filled with three main layers: on the left, a layer of golden-brown crispy hash browns with a shredded texture; next to it, a bright and fresh salsa made of diced red tomatoes, white onions, and green herbs placed at the center; on the right side, a thick, rich ground meat chili with visible chunks of meat and sauce in shades of brown and red. On top, there is a single sunny-side-up egg with a bright yellow yolk and glossy white edges, decorated with small crumbles of dark chili flakes. A fork is partially visible on the right side, standing in the chili. The bowl is placed on a white marbled surface with a striped cloth underneath. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Add the bacon to a Dutch oven or soup pot over medium heat. Cook the bacon until fully crisp, then transfer it to a paper towel to drain.
Step 2: In the same pot with the remaining bacon grease, add the diced onion and pepper. Cook for 2-3 minutes until softened. Add the garlic and cook for 30 to 60 seconds until fragrant.
Step 3: Add the turkey breakfast sausage to the pot, breaking it apart as it cooks. Cook until the sausage is fully browned.
Step 4: Add the chili seasoning, fire roasted crushed tomatoes, and beef broth to the pot. Chop or crumble the cooked bacon and stir it back in. Bring the mixture to a boil, then reduce heat to low and simmer covered for 45-60 minutes before serving.

Tips & Variations

For extra heat, add diced jalapeños or a pinch of cayenne pepper along with the chili seasoning.
Swap turkey sausage for spicy pork sausage for a richer flavor.
Add cooked scrambled eggs on top or stir them in during the last few minutes of simmering for a complete breakfast bowl.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the consistency.

How to Serve

The dish is in a round bowl with a light brown color, sitting on a white marbled surface with a striped cloth underneath. It has four main layers: on the right side, there is a thick layer of cooked ground meat in a reddish sauce with visible chunks of green and red peppers; directly to the left, there is a heap of crispy golden-brown shredded potatoes; next to that, in the center, there is a colorful scoop of diced tomato salsa with green herbs and white onion bits; on top, slightly overlapping the salsa and hash browns, there is a sunny-side-up fried egg with a bright yellow yolk, white edges, and small black and red chili flakes scattered on it. A silver fork is partly embedded in the meat layer on the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of turkey sausage?

Yes, ground beef or ground pork can be used as a substitute. Adjust cooking time accordingly to ensure it is fully cooked.

Is this chili spicy?

The chili has a mild to moderate spice level from the seasoning and poblano pepper, but you can increase the heat by adding jalapeños or extra chili powder if desired.

Breakfast Chili and Eggs Recipe

Print Recipe

★★★★★

4.6 from 56 reviews

A hearty and flavorful Breakfast Chili and Eggs recipe featuring turkey sausage, smoky bacon, fire roasted tomatoes, and a rich blend of chili seasoning simmered together to create a comforting morning meal.

Author: zara
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

Scale

Meat and Protein

4 slices Center Cut Bacon
1 pound raw Turkey Breakfast Sausage

Vegetables

1 White Onion, finely diced
1 Poblano or Bell Pepper, finely diced
2 cloves Garlic, minced or grated

Liquids and Seasonings

1 packet Chili Seasoning
28 oz can Fire Roasted Crushed Tomatoes
3–4 cups Beef Broth, to desired consistency

Instructions

Cook the Bacon: Add the bacon slices to a Dutch oven or soup pot over medium heat and cook until fully crispy. Remove the bacon from the pot and place it on a paper towel to drain the excess grease.
Sauté Vegetables: In the remaining bacon grease, add the finely diced onion and poblano or bell pepper. Cook for 2-3 minutes until softened. Then add the minced garlic and cook for an additional 30 to 60 seconds until fragrant.
Cook the Sausage: Add the raw turkey breakfast sausage to the pot. Break it apart with a spoon and cook thoroughly until browned and no longer pink.
Add Remaining Ingredients: Pour in the chili seasoning, fire roasted crushed tomatoes, and beef broth. Crumble or chop the cooked bacon and add it back to the pot. Stir to combine everything well.
Simmer the Chili: Bring the chili mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 45 to 60 minutes to allow the flavors to meld together.