Campbelled Eggs

This recipe came from the Campbell Soup Company. It is a variation on scrambled eggs that is flavorful and rich. The recipe is very easy and would make a good meal for breakfast, lunch, or dinner. The basic recipe is easy and can be dressed up with different vegetables, meats, or cheese. The key to this recipe is mixing a cream soup with the eggs for great flavor.

The recipe is pretty basic using bacon, bell pepper, onion, cream soup, and eggs. I decided to try this recipe because I had a can of cream of celery soup that I wanted to use. The recipe calls for cream of chicken soup but any cream soup can be used. Also, you could leave out the bacon or swap in another meat such as ham or turkey.

Campbelled Eggs 

• 4 slices bacon
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1 can cream soup
• 8 eggs
• dash pepper

Cook the bacon until crispy. Remove and crumble. Meanwhile, cook the green pepper and onion until tender. Add bacon back in. In a bowl, stir soup until smooth. Add eggs and blend well. Pour eggs into skillet. Cook over low heat. As mixture sets, lift edges to allow uncook portion to bottom. Continue until eggs are completely set. Enjoy!