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Campbelled Eggs

  Condensed cheddar cheese/Cream of celery/chicken/mushroom soup 1 Can (10 oz) (284 Milliliter)
  Eggs 8 , slightly beaten
  Pepper 1 Dash
  Butter/Margarine 30 Milliliter (2 Tablespoon)

In bowl, stir soup until smooth; gradually blend in eggs and pepper.
In 25 cm (10 inch) frying pan, melt butter; pour in egg mixture.
Cook over low heat.
As mixture begins to set around edges, gently lift cooked portions with large turner so that thin, uncooked portion can flow to the bottom.
Continue gently lifting cooked portions until eggs are completely set, but still moist.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1274 Calories from Fat 868

% Daily Value*

Total Fat 97 g149.3%

Saturated Fat 46.9 g234.5%

Trans Fat 0 g

Cholesterol 1824.9 mg608.3%

Sodium 1211.3 mg50.5%

Total Carbohydrates 27 g9%

Dietary Fiber 1.1 g4.4%

Sugars 3.1 g

Protein 70 g140.4%

Vitamin A 54% Vitamin C

Calcium 21.9% Iron 40.7%

*Based on a 2000 Calorie diet

Campbelled Eggs Recipe