In a large pot, heat over medium-high heat. Add the breakfast sausage, breaking into smaller pieces as you cook. Keep stirring until the sausage has browned completely, 3 to 4 minutes.

Transfer the sausage to a plate and set aside. Now aromatic, add the diced bacon to the same pot. Cook until the bacon is crisp and transfer it to a paper towel-lined bowl with a slotted spoon. Leave in the pot about a tablespoon of rendered fat and drain the rest.

Lower the heat to medium and sauté the chopped onion in the reserved fat. Cook until the onion has softened and is translucent, 3 to 4 minutes, stirring occasionally.

Add the sausage and bacon back to the pot, then stir in the beef broth, tomato sauce, diced tomatoes with green chiles, chili beans, kidney beans, chili powder, oregano, cumin, coriander, salt and pepper. Mix thoroughly to combine.

Heat the mixture over medium-high until it reaches a boil. When it has come to a boil, turn heat down to medium low and let chili simmer for 30 minutes, allowing the flavors to come together.

When ready to serve, gently crack the eggs into the pot. Cover and cook for 3 to 4 minutes, until the egg whites are set and yolks are as runny or firm as you like.

Cook the chili until heated through, then serve hot with desired toppings and enjoy this hearty and satisfying breakfast.