Total Time
10mins
Prep 10 mins
Cook 0 mins

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.

Ingredients Nutrition

  • 8 eggs, slightly beaten
  • 1 (11 ounce) can condensed cheddar cheese soup or 1 (10 3/4 ounce) can cream of chicken soup or 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

Directions

  1. In bowl, stir soup until smooth; gradually blend in eggs and pepper.
  2. In 10-inch skillet, melt butter; pour in egg mixture.
  3. Cook over low heat.
  4. As mixture begins to set around edges, gently lift cooked portions with large turner so that thin, uncooked portion can flow to the bottom.
  5. Continue gently lifting cooked portions until eggs are completely set, but still moist.

Reviews

(3)
Most Helpful

This works great in a crock pot. I fixed this when we had company and they wanted the recipe. Thanks for posting.

bayousong November 13, 2012

My husband's Mom makes these and the boys always love them so I was glad to find the recipe here. Made them yesterday and used the Cream of Chicken, and it was good, but next time I'd use Cream of Mushroom instead as I am indifferent about the "chicken flavor in my eggs". These make plenty, and are moist and great for buffets or weekend brunch. Give it a try!

BerrySweet May 28, 2007

Yummy, just like I remember when i was a kid. It is way simple to make--we had it for supper. Thanks for posting it.

Renita December 17, 2006

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