Chili Egg Blast
Recipe: #31010
November 28, 2018
Categories: Breakfast, Casseroles, Chili, Beans, Ground Beef, Eggs, 5 Ingredients Or Less, Brunch, Oven Bake, Gluten-Free, Kidney Beans, more
"I love chili and cheese. I love bacon and eggs. Mix them together and I have created a wonderful blend of breakfast flavor! Once the yoke breaks over the melted Havarti cheese, bacon and chili the richness of taste really comes out and this makes for a perfect breakfast or brunch recipe. So good!!!"
Ingredients
Nutritional
- Serving Size: 1 (478.7 g)
- Calories 961
- Total Fat - 58 g
- Saturated Fat - 26.1 g
- Cholesterol - 468.1 mg
- Sodium - 2879.2 mg
- Total Carbohydrate - 25.4 g
- Dietary Fiber - 0 g
- Sugars - 0.9 g
- Protein - 83.4 g
- Calcium - 1128.6 mg
- Iron - 7.1 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Scoop 1 cup of your favorite chili into a Rankin bowl.
Step 2
If your chili is not already hot, warm either in microwave or oven.
Step 3
Cut two slices of bacon into halves, cook and then place on top of the chili.
Step 4
Place Havarti cheese onto of the bacon.
Step 5
Put Rankin bowl with chili, bacon and cheese into oven and broil to the point the cheese is melted.
Step 6
Fry an egg on mid heat with cover on pan so that yoke is soft but cooked.
Tips
- I use a Rankin bowl, only because it is so darn cool to eat out of!