CHICKEN BREAKFAST BISCUIT MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

CHICKEN BREAKFAST BISCUIT MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

Nutrition Facts

Serving Size
SERVING (1 FILLED BISCUIT)
Amount Per Serving
Calories 291
% Daily Value
Total Fat 14.5g
22%
Saturated Fat 5.6g
28%
Cholesterol 222mg
74%
Sodium 534mg
22%
Total Carbohydrate 23.8g
8%
Dietary Fiber 2.7g
11%
Protein 15.9g
32%
Vitamin A 145%
Vitamin C 6%
Calcium 26%
Iron 14%

Child Nutritional Content

  • mma: 2.25oz
  • grain: 1.5oz
  • totalVegetable: 0.25c
  • darkGreen: 0.25c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

20 min.

Serving & Size

SERVING (1 FILLED BISCUIT)

Add To Pantry

A whole grain biscuit filled with scrambled eggs, cheese, spinach and Peppered Chicken Gravy made with Campbell’s® Healthy Request® Cream of Chicken Soup.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup
cans
frozen spinach 64 oz. 12  cups
vegetable oil tbsp.
onion 10 oz. cups
black pepper tsp.
ground red pepper 0 1/4  tsp.
non fat milk cups
ground turkey sausage, cooked 6 oz. 1 3/4  cups
vegetable cooking spray
pasteurized liquid egg 64 oz. cups
whole grain biscuit 48 oz. 32 
reduced fat Cheddar cheese 8 oz. cups
Instructions
1. Thaw frozen spinach. Drain well. Reserve.

CCP: Hold for cold service at 41°F until needed.
2. In saucepan, heat oil over medium high heat. Add onion, black and red pepper. Sauté 5 minutes, or until onions just begin to brown.

3. Stir in Campbell's® Healthy Request® Cream of Chicken Soup and milk. Bring to a simmer. Cook for 5 minutes, stirring often.

4. Mix in sausage. Return to a simmer. Reserve.

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.
5. Drain thawed spinach well. Squeeze until dry. 

6. Spray pan with cooking spray.  Over medium heat, soft scramble eggs with drained spinach. Remove from heat. Reserve.

CCP: Heat to a minimum internal temperature of 145°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
7. To Assemble: Split each biscuit and place, open-side-up, on a clean, flat surface. On to the bottom half, place the following:

- 1/3 cup (#16 scoop) egg-spinach mixture
- 1/4 cup (2 oz. ladle) chicken sausage gravy
- 1 tablespoon (#60 scoop) shredded cheese

8. Place top of biscuit over cheese. Wrap in foil. Serve immediately.

CCP: Hold for hot service at 140°F or higher until needed.

Recipe Tip

  1. To save time, thaw frozen spinach overnight in refrigerator.

    CCP: Hold for cold service at 41°F until needed.
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