Egg Noodle Breakfast

Campbell's Egg Noodle Breakfast Recipe

Spice up your breakfast with this tasty dish, featuring a savory combination of egg noodles, Italian pork sausage, onion, red pepper, diced tomatoes, scrambled eggs, Cheddar cheese and picante sauce.

At a glance

Prep

15 min.

Total

30 min.

Serves

8

Servings: about 1 1/4 cups each

Bake: 15 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

3/4 pound Italian pork sausage, casing removed
1 medium onion, chopped (about 1/2 cup)
1 small red bell pepper, chopped (about 1/2 cup)
1/4 cup cholesterol-free egg substitute, beaten
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 1/3 cups water
1 can (about 14.5 ounces) diced tomatoes, drained
1/8 teaspoon ground black pepper
1 teaspoon chili powder
16 ounces (about 8 cups) medium egg noodles, cooked and drained
2 cups shredded reduced fat Cheddar cheese (about 8 ounces)
1 cup Pace® Picante Sauce

How to Make It

  • 1

    Heat the oven to 350°F. Cook the sausage, onion and pepper in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat. Pour off any fat. Remove the sausage mixture from the skillet and set aside.

  • 2

    Cook the egg substitute in the skillet over medium heat until it's set, stirring often. Stir the soup, water, tomatoes, black pepper, chili powder, sausage mixture and noodles in the skillet. Spoon the noodle mixture into a 3-quart shallow baking dish.

  • 3

    Bake for 15 minutes or until the noodle mixture is heated through. Sprinkle with the cheese and serve with the picante sauce.

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RID#26699

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