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This DIY Morning Chili and Eggs is a simple dish blending the deep, hot kick of chili with breakfast staples and sunny eggs on top. It's crafted for early risers, with crispy bacon, morning sausage, and a bunch of basic stuff that'll help you kick off your day right.
What Makes Morning Chili Worth Getting Up For
Morning chili puts a fresh spin on regular chili by throwing in breakfast favorites like bacon and sausage. The mix of smoky, rich tastes works great with sunny-side-up or baked eggs, making a meal that fills you up and works many ways. You can serve it with potato hash or add toppings like guac and fresh salsa, making it a standout pick for lazy weekend breakfasts or family brunches.
What You'll Need for Morning Chili
- Bacon: Go with center-cut if you want less fat, or thick slices for extra flavor punch.
- Morning sausage: Pick turkey for something lighter, or stick with pork for that classic breakfast taste.
- Onion and garlic: The starter pair that builds all the good flavors.
- Crushed tomatoes: They give you that thick, filling texture. You can swap in canned pumpkin if tomatoes aren't your thing.
- Chili seasoning: Grab a premade mix or whip up your own to control the heat level.
- Beef broth: This adds a nice richness to your chili.
- Extra add-ins: Throw in some poblano or bell peppers for more veggies, or sneak in frozen chopped spinach for extra nutrients.
Steps to Whip Up Morning Chili
- Get Your Meats Ready
- Fry bacon in a big pan until it's nice and crispy. Take it out and set it aside. In that same pan with all the good bacon fat, cook your breakfast sausage, breaking it up as it browns.
- Cook Your Flavor Base
- Toss chopped onion and minced garlic into the pan. Let them soften and get all fragrant, about 3–5 minutes should do it.
- Mix It All Together
- Mix in your chili seasoning, then pour in the crushed tomatoes and beef broth. Let it bubble up, then turn down the heat and cook until everything gets thick and the flavors come together, roughly 20–30 minutes.
- Throw In The Extras
- During the last 10 minutes of cooking, stir in your cooked bacon, some chopped spinach, or any other veggies you want for more texture and goodness.
Ways to Enjoy It
For the full morning chili experience, crack a fried or baked egg right on top. Add some crispy hash browns, turnip hash, or other potato swaps if you're watching carbs. Want a Mexican twist? Pile on some guac, fresh salsa, a dollop of sour cream, or Greek yogurt instead. If you're from the Midwest, try it with tiny cinnamon rolls on the side for that sweet-savory combo that folks love.
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Tricks for Tasty Morning Chili
To get really bold flavors that stack up nicely, don't rush browning those onions and garlic. Need more kick? Play around with your chili mix or toss in some chopped hot peppers. If you're planning to bake eggs in your chili, don't fill the pan too full – save some for later meals. Try different toppings like spicy oil or crumbly cheese to make it your own.
Keeping Leftovers Fresh
Pop any extra morning chili in a sealed container and keep it in your fridge for up to 4 days. Want to save it longer? Stick it in the freezer for up to 3 months. Just thaw it overnight in the fridge and warm it up in a pot. Use what's left as a topper for baked spuds, loaded nachos, or even breakfast tacos to create new meals all week long.
Frequently Asked Questions
- → Can I get this ready in advance?
- Yep, make the chili ahead and warm it up when needed. It gets tastier after chilling overnight in the fridge. Just cook the eggs fresh.
- → What if turkey sausage isn’t available?
- Pre-cooked turkey sausage crumbles or cut-up patties will work fine. Or, season ground chicken to mimic breakfast sausage.
- → What’s the best way to serve?
- Try it over crispy hash browns with fried eggs on top. Or bake eggs right in the chili. Fun toppings include cheese, avocado, or anything you like!
- → Can I tweak the heat level?
- Sure, pick poblano peppers for mild heat or bell peppers for a sweeter flavor. Adjust seasonings or switch up spicy vs. mild chili powder.
- → How long does it last?
- Store the chili in the fridge for 4–5 days in a sealed container. Just make fresh eggs and toppings when you’re ready to eat.