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Leftover Chili Baked Eggs

Leftover Chili Baked Eggs

15 MIN

Stretch the last of the beef or vegetarian chili into a delicious new dinner by dropping in a few eggs. Leftover Chili Baked Eggs is the ideal “breakfast for dinner” situation and ready in about 15 minutes. Serve it topped with sliced avocado and warm tortillas or tortilla chips for dipping.

  • 4 cups leftover chili, traditional or vegetarian 
  • 4-6 eggs
  • Salt
  • Black pepper
  • To serve: Sliced avocado, warm tortillas or tortilla chips 

Preheat oven to 425 degrees. 

In a 10-inch heavy-bottomed skillet, heat leftover chili over medium heat until it reaches a simmer. Using a wooden spoon, create 4-6 wells in the chili, then drop a cracked egg into each. Top eggs with salt and pepper to taste.

Bake for 8-10 minutes, or until whites are just set. Serve topped with avocado, with tortillas or chips on the side. 

Serves 2-3. 

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12 comments on “Leftover Chili Baked Eggs

  1. Loved this. My wife made homemade chili last night that was so good I wanted it for breakfast and we did exactly this to it. Thanks!

  2. Heating up amazing left over chili that my husband made yesterday and was looking for something like chili-shakshuka. This is perfect!

  3. I love hot chili, and I love eggs, so, this is a perfect breakfast, with 🧀 and 🥑. Having again tomorrow morning with my neighbor and margaritas !!

  4. Googled ‘chili and…? and found this excellent, easy recipe. Microwaved my homemade leftover chili, spread in Pyrex pie pan, then followed directions exactly. It’s a keeper!

  5. Little late to this party but it’s so good will for sure make again, used my left over venison chilli for it, can’t beat it

  6. Looks like it says “preheat oven to 425”. Hope this helps, I’m about to try this tonight too 🙂

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