Total Time
7mins
Prep 2 mins
Cook 5 mins

An excellent twist on the usual breakfast foods. Very tasty!

Ingredients Nutrition

  • 8 large eggs
  • 1 (10 1/2 ounce) can cream of chicken soup

Directions

  1. In a large bowl, combine eggs and soup.
  2. Whip mixture until thoroughly smooth.
  3. Pour into heated and greased skillet.
  4. Heat until firm and fluffy, constantly folding egg and soup mixture.
  5. Serve and enjoy!

Reviews

(1)
Most Helpful

Made for PAC Spring 2009. These eggs came our wonderfully fluffy! I added a couple of pinches of black pepper to the mix. The texture was surprisingly smooth compared to regular 'scrambled' eggs. Again, I would recommend a low-sodium can of soup as these eggs tasted quite salty. Thanks for posting!

Axe April 15, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a