Chili Eggs

Chili tastes great the day after you make it, but having a bowl of chili for lunch or dinner is only one way to eat up the leftovers. Why not try having chili for breakfast? This recipe for chili eggs makes a hearty breakfast bake that’s sure to help you wake up and face the day!


  • 4 cups of leftover chili
  • 4-6 eggs
  • Salt and pepper
  • Avocado
  • Tortillas or tortilla chips (optional)


  • Preheat your oven to 425F.
  • Get out a heavy, oven-safe skillet and put it on the stove. Put the chili in the pan and heat it to a simmer.
  • Use a big spoon to make indentations in the chili where the eggs will go. Crack an egg into each indentation, then sprinkle on salt and pepper.
  • Put the skillet in the oven and let it bake for 5 to 10 minutes, until the eggs are cooked how you like them.
  • Grab some potholders and pull the pan out of the oven. Top your chili eggs with sliced avocado and tortilla chips or tortillas.
Chuck 'The Chili Guy' Miller

Hey I'm Chuck "The Chili Guy" Miller. Chili is my passion so I have expertly crafted my list of tried and true award worthy chili recipes that will warm your soul. My gift to you from one chili connoisseur to another. - Chuck

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