This delicious vegetarian recipe is perfect for any meal. One of my dad’s favorites, indeed!
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 2 (15 ounce) cans chili with beans
- 1 (7 ounce) can whole-kernel corn, drained
- 4 eggs, room temperature
- 3 slices American Cheese, cut diagonally into halves
Instructions
- Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
- Break eggs onto chili mixture and top eggs with American cheese.
- Cover and cook until eggs are set and cheese is melted, about 10 minutes.
Nutrition Facts
| Calories | 426 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 242 mg |
| Dietary Fiber | 10 g |
| Protein | 24 g |
| Saturated Fat | 11 g |
| Sodium | 1629 mg |
| Sugars | 5 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Great hearty start to the day. But, a couple things definitely need changing. 1. Use that leftover chili you made the day before, canned ain’t gonna cut it. 2. American cheese is food grade plastic, always sub it for a good cheddar. 3. Sprinkle fresh chopped cilantro over it before serving.
It made a decent quick late breakfast with toast. We usually only have 2 meals on Sunday…late breakfast and early early supper. Used leftover home made chili. It wasn’t quite O T Hodges but it was nice.
The eggs didn’t seem necessary in the recipe. Just made it heavier dish.
I was looking for a recipe for leftover chilli. I wanted to do something with it for breakfast. So, I used my homemade chilli instead of a can. Oh, and I uesd a mixed mexican cheese as well. I like the idea of this recipe. It came out good.
Not a big fan of canned chili so I used some of my leftover chili for a great meal. Scrambling the eggs in the chili works just as well.