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A small cast iron skillet filled with leftover chili, two baked eggs, melted cheddar cheese, and fresh sliced avocado, served with a piece of crusty bread.

Best Cast Iron Chili Baked Eggs

A quick, savory, and protein-packed breakfast utilizing leftover chili, baked eggs, melted cheese, and fresh avocado in a single cast iron skillet.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 to 1.5 cups leftover chili
  • 2 large eggs
  • 1/4 cup shredded cheese cheddar or Mexican blend
  • 1/2 ripe avocado sliced
  • Hot sauce to taste
  • Salt and black pepper to taste

Equipment

  • Small cast iron skillet (6-inch or 8-inch)
  • Spoon
  • Oven mitts

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Add your leftover chili to a small cast iron skillet. Place on the stovetop over medium heat for 2-3 minutes until the chili is warm and slightly bubbling.
  3. Use the back of a spoon to press two deep wells (holes) into the warmed chili.
  4. Carefully crack one egg into each well. Season the tops of the eggs with a pinch of salt and pepper.
  5. Transfer the skillet to the preheated oven. Bake for 10 to 15 minutes, or until the egg whites are fully set but the yolks remain slightly jiggly.
  6. Remove the hot skillet from the oven. Immediately sprinkle the shredded cheese over the hot chili to melt.
  7. Top with fresh avocado slices and a few dashes of hot sauce.
  8. Serve immediately directly from the skillet with warm cornbread or toast.

Notes

Oven Watch: Ovens vary, so check your eggs at the 10-minute mark. Cast iron retains heat, so the eggs will continue cooking slightly after being removed from the oven.