Campbelled Eggs Food

CAMPBELLED EGGS

Campbelled Eggs image

This is so easy and so tasty. The taste is made different by changing to different soups. Try with your favorite soup, or try all combinations as I have.

Provided by Baby Chevelle

Categories Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

8 eggs, slightly beaten
1 (10 3/4 ounce) can cream of celery soup or 1 (10 3/4 ounce) can cream of mushroom soup
2 tablespoons butter
1 dash pepper

Steps:

In bowl, stir soup until smooth; gradually blend in eggs and pepper.
In 10-inch skillet, 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.

Nutrition Facts : Calories 288.3, Fat 21.6, SaturatedFat 10.8, Cholesterol 405.2, Sodium 733.2, Carbohydrate 7.1, Fiber 0.6, Sugar 0.8, Protein 15.9

CAMPBELLED EGGS

Campbelled eggs image

A twist on eggs not an over night thing.

Provided by charlene graham

Categories Eggs

Time 30m

Number Of Ingredients 5

Ingredients

1/2 lb bacon, cooked& crumbled
1/2 c green bell pepper chopped
1/4 c onion chopped
1 can(s) cream of chicken soup
8 eggs ,slightly beaten

Steps:

1. In a skillet cook bacon until crisp.Remove to a plate & crumble cook onion & greenpeppers in bacon fat until tender.In a mixing bowl stir soup until smooth, blending in eggs,peppers & onions.Pour back into skillet.cook over low heat. do not stir.
2. As mixture begins to set around the edges gently lift cooked portion with an egg turner so the uncooked portions can flow to the bottom.Continue until eggs are completely set but still moist.
3. Works well in a cast iron skillet inside or out side

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