CHICKEN BREAKFAST CASSEROLE MUFFINS MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP
Nutrition Facts
Serving Size
SERVING (1 MUFFIN)
Amount Per Serving
Calories 164
% Daily Value
Total Fat 7.4g
11%
Saturated Fat 2.5g
13%
Cholesterol 123mg
41%
Sodium 359mg
15%
Total Carbohydrate 12.5g
4%
Dietary Fiber 1.3g
5%
Protein 11.1g
22%
Vitamin A 7%
Vitamin C 1%
Calcium 9%
Iron 6%

chicken breakfast casserole muffins made with campbell’s® healthy request® cream of chicken soup

Perfect To-Go breakfast... creamy chicken custard made with Campbell’s® Healthy Request® Cream of Chicken Soup, diced whole grain bread, mozzarella cheese and turkey sausage.

  • Total time: 70 minutes
  • Servings: 32
Ingredient Weight Measure
ground turkey sausage 12.000 oz. 0
onion , chopped 10.000 oz. 2 cup
ground sage 1 tsp.
dried red pepper , flakes 0.25 tsp.
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 50.000 oz. 1 can
whole milk 2 cup
pasteurized liquid egg 32.000 oz. 4 cup
whole-grain bread , individual slice(s) cubed 20 slice
part skim mozzarella cheese , shredded 8.000 oz. 2 cup
1. In a soup pot, cook sausage and onions over medium heat for 5 minutes. Stir often to break apart the sausage into tiny pieces. Stir in sage and pepper flakes. Continue to cook until mixture is browned thoroughly.
2. Whisk in Campbell's® Healthy Request® Cream of Chicken Soup and milk into sausage mixture. Bring to a simmer over medium heat. Cook for 5 minutes. Remove from heat. Cool for minimum of 20 minutes, stirring often.
 
3. In a small bowl, beat eggs with whisk or fork.  Add the cooled soup mixture.  Wisk until smooth and incorporated. Reserve.

 
4. Mix dried bread cubes and 1 cup shredded cheese into cooled casserole base. Toss until thoroughly mixed.

5. Scoop 1/2 cup mixture into 32 (6-oz.) muffin tins or cups. Top each casserole muffin with 1/2 tablespoon shredded cheese.

6. Bake in 375°F. oven for 40 minutes, or until firm and golden on top. Remove from heat.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

7. To Serve: Plate or package 1 muffin per serving. Serve immediately.


 

Perfect To-Go breakfast... creamy chicken custard made with Campbell’s® Healthy Request® Cream of Chicken Soup, diced whole grain bread, mozzarella cheese and turkey sausage.

  • Total time: 70 minutes
  • Servings: 32
Ingredient Weight Measure
ground turkey sausage 12.000 oz. 0
onion , chopped 10.000 oz. 2 cup
ground sage 1 tsp.
dried red pepper , flakes 0.25 tsp.
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 50.000 oz. 1 can
whole milk 2 cup
pasteurized liquid egg 32.000 oz. 4 cup
whole-grain bread , individual slice(s) cubed 20 slice
part skim mozzarella cheese , shredded 8.000 oz. 2 cup
1. In a soup pot, cook sausage and onions over medium heat for 5 minutes. Stir often to break apart the sausage into tiny pieces. Stir in sage and pepper flakes. Continue to cook until mixture is browned thoroughly.
2. Whisk in Campbell's® Healthy Request® Cream of Chicken Soup and milk into sausage mixture. Bring to a simmer over medium heat. Cook for 5 minutes. Remove from heat. Cool for minimum of 20 minutes, stirring often.
 
3. In a small bowl, beat eggs with whisk or fork.  Add the cooled soup mixture.  Wisk until smooth and incorporated. Reserve.

 
4. Mix dried bread cubes and 1 cup shredded cheese into cooled casserole base. Toss until thoroughly mixed.

5. Scoop 1/2 cup mixture into 32 (6-oz.) muffin tins or cups. Top each casserole muffin with 1/2 tablespoon shredded cheese.

6. Bake in 375°F. oven for 40 minutes, or until firm and golden on top. Remove from heat.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

7. To Serve: Plate or package 1 muffin per serving. Serve immediately.


 

Made with:

Sign up for our newsletter

Get the latest news and updates from Campbell’s Foodservice.

What’s Next