Savory Breakfast
A hearty breakfast chili with eggs, ready in under an hour. Packed with protein and flavor to start your day right.
This breakfast chili skips the long simmer. It cooks fast but still tastes deep and rich.
The eggs poach right in the chili so you get runny yolks without extra pans.
Why You'll Love This Recipe
About the Ingredients
1 tbsp olive oil
Use any neutral oil you have. Bacon grease works too.
1/2 lb (225g) ground beef
Turkey or pork works fine. Or skip meat and double the beans.
1 small onion, diced
About 1/2 cup. Frozen diced onion saves time.
1 can (15oz/425g) diced tomatoes
Fire-roasted add more flavor. Crushed work too.
1 can (15oz/425g) black beans, drained
Kidney or pinto beans make good swaps.
1 cup (240ml) chicken broth
Vegetable broth keeps it meat-free.
4 eggs
Room temp eggs poach more evenly.
1 tsp chili powder
Smoked paprika adds depth if you're out.
Step-by-Step Instructions
1. Brown the meat
Heat oil in a large skillet over medium. Add beef and onion. Cook until meat is browned, about 5 minutes.
2. Add tomatoes and beans
Stir in tomatoes, beans, broth and spices. Bring to a simmer.
3. Simmer the chili
Cook uncovered for 15 minutes to thicken slightly. Stir occasionally.
4. Make wells for eggs
Use a spoon to make 4 indentations in the chili. Keep them evenly spaced.
5. Add the eggs
Crack an egg into each well. Cover and cook 5-7 minutes until whites set but yolks stay runny.
6. Finish and serve
Remove from heat. Let stand 2 minutes before serving with toast or tortillas.
How to Store Savory Breakfast
Refrigerator
3 days in airtight container. Reheat gently to keep eggs tender.
Freezer
Freeze without eggs up to 3 months. Add fresh eggs when reheating.
Reheating
Warm on stove over low heat. Add a splash of water if needed.
Tips & Tricks
- Brown the meat well – it adds flavor you can't get later.
- Don't skip draining the beans – extra liquid makes the chili watery.
- Crack eggs into small cups first so they slide in gently.
- The eggs set fast – check after 5 minutes.
Frequently Asked Questions
Q: Can I make this vegetarian?
Yes. Skip the meat and use vegetable broth. Add extra beans or tofu crumbles.
Q: How do I know when the eggs are done?
Whites should be fully set but yolks still jiggle slightly. They'll firm up more as they sit.
Q: What if I don't like runny yolks?
Cover and cook 8-10 minutes for firm yolks. Or fry eggs separately and add them at the end.
Q: Can I use canned chili?
Sure. Heat it first, then make wells and add eggs. Watch salt – canned chili is often salty.
Delicious Variations
Southwest style
add corn and top with cilantro
Italian twist
use cannellini beans and top with parmesan
Spicy version
double the chili powder and add jalapeños
Try this tomorrow morning. It's faster than diner food and tastes better.
Easy Savory Breakfast Chili – Ready in 35 Minutes
A hearty breakfast chili with eggs, ready in under an hour. Packed with protein and flavor to start your day right.
🧂 Ingredients
- 1 tbsp olive oil
- 1/2 lb (225g) ground beef
- 1 small onion, diced
- 1 can (15oz/425g) diced tomatoes
- 1 can (15oz/425g) black beans, drained
- 1 cup (240ml) chicken broth
- 4 eggs
- 1 tsp chili powder
📋 Instructions
- 1Brown the meat — Heat oil in a large skillet over medium. Add beef and onion. Cook until meat is browned, about 5 minutes.
- 2Add tomatoes and beans — Stir in tomatoes, beans, broth and spices. Bring to a simmer.
- 3Simmer the chili — Cook uncovered for 15 minutes to thicken slightly. Stir occasionally.
- 4Make wells for eggs — Use a spoon to make 4 indentations in the chili. Keep them evenly spaced.
- 5Add the eggs — Crack an egg into each well. Cover and cook 5-7 minutes until whites set but yolks stay runny.
- 6Finish and serve — Remove from heat. Let stand 2 minutes before serving with toast or tortillas.
