Classic Campbelled Eggs

Campbell's Classic Campbelled Eggs Recipe

The secret to these extra-creamy scrambled eggs is the addition of cream of celery soup beaten into the eggs before cooking.

At a glance

Prep

5 min.

Total

15 min.

Serves

4

Servings: about 3/4 cup each

Cook: 10 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

  • (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

    (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

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What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
8 eggs
1 dash ground black pepper
2 tablespoons butter
2 teaspoons chopped fresh parsley or chives

How to Make It

  • 1

    Beat the soup, eggs and black pepper in a medium bowl with a fork or whisk.

  • 2

    Heat the butter in a 10-inch skillet over medium heat.  Add the egg mixture. Cook until the eggs are set but still moist, stirring occasionally.  Sprinkle with the parsley.

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Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

calories

250 250

totalfat

20g 20g

saturatedfat

7g 7g

cholesterol

390mg 390mg

sodium

710mg 710mg

totalcarbohydrate

6g 6g

dietaryfiber

2g 2g

protein

13g 13g

vitamina

20%DV 20%DV

vitaminc

2%DV 2%DV

calcium

8%DV 8%DV

iron

10%DV 10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Easy Substitution: Substitute Campbell's® Cream of Chicken Soup for the Cream of Celery.
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RID#24319