Classic Campbelled Eggs

Classic Campbelled Eggs

"The secret to these extra-creamy scrambled eggs is the addition of Campbell's® Condensed Cream of Celery Soup beaten into the eggs before cooking."
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Ingredients

15 m servings 250 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 390 mg
  • 130%
  • Sodium:
  • 710 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Stir soup until smooth. Beat in eggs and pepper.
  2. Heat butter in skillet. Add egg mixture. Cook until set but still very moist, stirring lightly. Sprinkle with parsley.

Footnotes

  • Tip: *Or use 1 can (10 3/4 oz.) Campbell's(R) Cream of Chicken OR 98% Fat Free Cream of Chicken Soup.

Reviews

11
  1. 15 Ratings

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Most helpful positive review

These are freaking AMAZING! I made some changes, but do it this way and you won't regret it! I used cream of chicken soup instead of Cream of Celery, that made it taste better I think. Then when...

Most helpful critical review

Hee, I totally forgot to add a can of evaporated milk and added only like what, a tablespoon (because I always add milk to my eggs) of it? Result came out in a very salty/pepperyish dish and it ...

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These are freaking AMAZING! I made some changes, but do it this way and you won't regret it! I used cream of chicken soup instead of Cream of Celery, that made it taste better I think. Then when...

I like these. However, I most often make them with a can of cream of potato soup and a bit of milk. Sometimes I cook them in the microwave oven on medium and scrape the sides of the bowl every...

I used Cream of Mushroom soup, since that's what I had on hand, and they turned out great! I scaled it down to 6 eggs and 3/4 of a can of soup, which was perfect for my family of three. I follow...

I used this as a base for a quiche. I added some asparagus, onions, and cherry tomato to the mixture and topped it with some shredded cheddar cheese...perfection!

Hee, I totally forgot to add a can of evaporated milk and added only like what, a tablespoon (because I always add milk to my eggs) of it? Result came out in a very salty/pepperyish dish and it ...

Easy to make and flavorful.

These were good. Husband approved. I didn't make any changes to this recipe. Possible additions would be cheese, bacon, sausage, scallions, mushrooms or salsa.

This wasn't bad. A little watery. I made for company and one guest really liked it. The rest thought it was ok.

Delicious!!!! I am very pleased with this recipe. I used cream of mushroom soup, but I guess cream if anything soup would work very well. When I make this, I use only the soup and the eggs, stil...