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 |
12.0 oz. |
0 |
|
onion , chopped |
10.0 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 |
50.0 oz. |
1 can |
|
whole milk |
|
2 cup |
|
pasteurized liquid egg |
32.0 oz. |
4 cup |
|
whole-grain bread , individual slice(s) cubed |
|
20 slice |
|
part skim mozzarella cheese , shredded |
8.0 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 |
12.0 oz. |
0 |
|
onion , chopped |
10.0 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 |
50.0 oz. |
1 can |
|
whole milk |
|
2 cup |
|
pasteurized liquid egg |
32.0 oz. |
4 cup |
|
whole-grain bread , individual slice(s) cubed |
|
20 slice |
|
part skim mozzarella cheese , shredded |
8.0 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.
