This Easy Breakfast Chili and Eggs is a warm, comforting dish to kickstart your day! With hearty beans, tomatoes, and perfectly cooked eggs, it’s full of flavor and nutrition.
Who knew breakfast could be so versatile? I love how the spicy chili pairs with the eggs—it’s like a wake-up call for my taste buds! 🌶️🍳
Plus, it comes together quickly, making it perfect for busy mornings. Just scoop it in a bowl, and you’re ready to enjoy a delicious breakfast in no time!
Key Ingredients & Substitutions
Ground Beef or Turkey: I usually go for ground turkey for a leaner option. You can also use plant-based ground meat for a vegetarian twist or beans as an alternate source of protein!
Onion: Yellow onions are my go-to choice. If you’re out, you can use shallots or even green onions for a different flavor. Red onions also work but are a bit sharper.
Pico de Gallo: This fresh salsa adds brightness to the dish. If you don’t have it, diced tomatoes with a squeeze of lime and some chopped cilantro make a great alternative!
Vegetable Oil: You can substitute olive oil or even butter to cook the hash browns. Just keep an eye on heat since butter has a lower smoke point.
How Do I Ensure Crispy Hash Browns?
Getting delicious crispy hash browns is all about moisture control. Here’s how to achieve that perfect crunch:
- First, rinse shredded potatoes under cold water to remove excess starch, which helps them crisp up.
- Make sure to dry them well using a clean kitchen towel or paper towels. The less moisture, the better!
- Cook them on medium heat instead of high to prevent burning while allowing them to cook through.
- Keep them spread out in a single layer in the skillet for even cooking.
With these tips in mind, you’ll have crunchy hash browns every time! Enjoy your breakfast chili and eggs as a delightful start to your day!
How to Make Easy Breakfast Chili and Eggs
Ingredients You’ll Need:
- Protein: 1 lb ground beef or turkey
- Vegetables:
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 cup canned diced tomatoes, drained
- Liquids & Sauces:
- 1/2 cup tomato sauce
- Seasonings:
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Hash Browns:
- 2-3 medium potatoes, shredded
- 2 tbsp vegetable oil, divided
- Eggs: 2 large eggs
- Toppings:
- 1/4 cup fresh pico de gallo (diced tomatoes, onions, jalapeños, cilantro)
- Optional: crumbled cotija or shredded cheese, hot sauce
How Much Time Will You Need?
This recipe takes about 25-30 minutes in total. You’ll spend about 10-15 minutes prepping and cooking the chili and hash browns, while the rest of the time is for simmering and assembling your delicious breakfast!
Step-by-Step Instructions:
1. Prepare the Hash Browns:
In a medium skillet, heat 1 tablespoon of vegetable oil over medium heat. Add your shredded potatoes to the skillet. Cook while stirring occasionally until they turn golden brown and crispy, which should take about 8-10 minutes. Once done, season with salt and pepper, then remove from the skillet and set aside.
2. Cook the Aromatics:
Using the same skillet, add the remaining 1 tablespoon of oil. Now, toss in your finely chopped onion and sauté until it becomes translucent, which will take about 3 minutes. After that, add in the minced garlic and cook for another 30 seconds until fragrant.
3. Brown the Meat:
Add your choice of ground beef or turkey to the skillet. Use a spoon to break it up as it cooks. Continue cooking until the meat is browned and cooked through, which will take about 5-7 minutes.
4. Make the Chili:
Stir in the drained diced tomatoes, tomato sauce, chili powder, ground cumin, smoked paprika, salt, and pepper. Let the chili mixture simmer on low heat for about 10 minutes, stirring occasionally for the flavors to meld together.
5. Cook the Eggs:
While your chili is simmering, grab a separate small nonstick pan. Cook the two large eggs sunny side up according to your preferred doneness.
6. Assemble Your Dish:
In each bowl, start with a serving of your crispy hash browns. Next, spoon over some of the chili mixture, and finally, top it off with a sunny side up egg.
7. Add Toppings:
Garnish your bowls with fresh pico de gallo and any optional toppings like crumbled cotija cheese or hot sauce for an extra kick!
8. Serve & Enjoy!
Serve your warm breakfast chili and eggs immediately while everything is hot and enjoy a hearty, flavorful breakfast that sets a positive tone for your day!
FAQ for Easy Breakfast Chili and Eggs
Can I Use Different Types of Meat or Skip the Meat?
Absolutely! You can use ground chicken, turkey, or even meat alternatives like lentils or crumbled tofu for a vegetarian option. Just adjust the cooking time as needed, especially for substitutes.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the microwave or on the stove. You might want to add a splash of water to keep the chili moist.
Can I Make the Chili Ahead of Time?
Yes, you can prepare the chili ahead of time! Cook it up to 2 days in advance and store it in the fridge. Just reheat it on the stovetop and fry fresh eggs when you’re ready to serve.
What if I Don’t Have Hash Browns?
No worries! You can use diced or sliced potatoes instead, or serve the chili over rice, quinoa, or even a bed of greens for a different twist. Get creative with what you have on hand!
