Breakfast Chili and Eggs
A savory breakfast perfect for winter and cold weather months. Bacon and sausage team up with classic chili ingredients to make a versatile breakfast chili perfect for serving over hash browns with fried eggs or a number of other creative ways.
Servings 6 Servings
Calories 185kcal
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
- 1 can (28oz) Fire Roasted Crushed Tomatoes
- 3-4 cups Beef Broth to desired consistency
Instructions
- Add the bacon to a Dutch oven or soup pot over medium heat. Fully cook the bacon before transferring to a paper towel.
- Add the onion and pepper to the remaining bacon grease. Cook for 2-3 minutes to soften before adding the garlic. Cook for 30-60 seconds until fragrant before adding the turkey sausage.
- Break the sausage apart and fully cook.
- Add the remaining ingredients to the pot. Chop or crumble the bacon and add it back to the pot. Bring up to a boil before reducing to a low simmer. Cover and simmer for 45-60 minutes before serving.
Notes
Serve with hash browns, pan fried eggs (or crack eggs on top and bake for 12-15 minutes at 400ºF), and pico de gallo. Alternative toppings include: diced avocado, cotija cheese or cheddar cheese, salsa macha, fat free Greek yogurt or sour cream, tortilla chips/strips, cinnamon rolls
*If you can't find raw turkey breakfast sausage, you can use cooked turkey sausage crumbles or patties (cut into pieces). You can also make breakfast sausage with ground chicken.
Nutrition
Serving: 13ounces | Calories: 185kcal | Carbohydrates: 17g | Protein: 13g | Fat: 6g