Among them, you will find the how-to for Western-style Campbelled eggs — a version that takes the basic recipe (also shown here) and kicks it up a notch with some tasty additions!
A boost for better breakfasts: Canned soup
From the Corsicana Daily Sun (Texas) November 12, 1975
A fitting breakfast food is eggs: little compact containers of high-quality protein, vitamins and minerals. And, an “eggs-cellent” way to serve them is Western-Style Campbelled Eggs.
Condensed Cream of Mushroom Soup turns eggs into a tempting recipe no sleepyhead can resist. Whole kernel corn and green pepper strips are eye-opening additions. A sunny sprinkling of Cheddar cheese is the crowning glory.
ALSO SEE: Magic tomato soup cake from the 50s & 60s – we tried it!
Great idea: Campbelled Eggs (1962)
Mushroom Campbelled Eggs recipe
Stir 1 can Campbell’s Cream of Mushroom Soup until smooth. Blend in 8 slightly-beaten eggs. In skillet, melt 2 tablespoons butter; pour in egg mixture. Cook over low heat until set; lifting eggs gently now and then. 4 to 6 souper servings.
Chicken Campbelled Eggs recipe
Stir 1 can Campbell’s Cream of Chicken Soup until smooth. Blend in 8 slightly-beaten eggs. In skillet, melt 2 tablespoons butter; pour in egg mixture. Cook over low heat until set; lifting eggs gently now and then. 4 to 6 good servings.
Cheddar cheese-Chicken Campbelled Eggs recipe
Stir 1 can Campbell’s Cheddar Cheese Soup until smooth. Blend in 8 slightly-beaten eggs and a dash of pepper. In skillet, melt 2 tablespoons butter; pour in egg mixture. Cook over low heat until set; lifting eggs gently now and then. 4 to 6 servings.
Vegetable Campbelled Eggs recipe
Stir 1 can Campbell’s Cream of Vegetable Soup until smooth [Note: Campbell’s apparently no longer makes this variety]. Blend in 8 slightly-beaten eggs. In skillet, melt 2 tablespoons butter; pour in egg mixture. Cook over low heat until set; lifting eggs gently now and then. 4 to 6 hearty servings.
Western-style Campbelled eggs
This recipe takes the basic Campbelled eggs recipe (shown) and kicks it up a notch with some tasty additions that were recommended back in the 1970s!
Ingredients
- 1/2 cup green pepper strips
- 2 tablespoons butter or margarine
- 1 can Condensed Cream of Mushroom Soup
- 8 eggs, slightly beaten
- 1/2 cup cooked whole kernel corn
- 1/8 teaspoon hot pepper sauce
- 1/8 cup shredded cheddar cheese
Instructions
- In 10-inch skillet, cook green pepper in butter until tender.
- In a bowl, stir soup until smooth.
- Gradually blend in eggs, corn, and hot pepper sauce.
- Pour into skillet. Cook over low heat; do not stir.
- As mixture begins to set around edges, gently lift cooked portions with spatula so that thin, uncooked portion can flow to the bottom.
- Continue gently lifting cooked portions until eggs are completely set, but still moist (about 8 minutes).
- Garnish with cheese.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 365Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 399mgSodium: 984mgCarbohydrates: 21gFiber: 2gSugar: 7gProtein: 19g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
