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

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 163
% Daily Value
Total Fat 7.3g
11%
Saturated Fat 2.4g
12%
Cholesterol 123mg
41%
Sodium 359mg
15%
Total Carbohydrate 12.4g
4%
Dietary Fiber 1.3g
5%
Protein 11.1g
22%
Vitamin A 9%
Vitamin C 1%
Calcium 12%
Iron 6%

Child Nutritional Content

  • mma: 1.5oz
  • grain: 0.5oz
  • totalVegetable: 0.0c
  • darkGreen: 0.0c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

70 min.

Serving & Size

SERVING (1 MUFFIN)

Add To Pantry

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.

Recipe Yields:

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

estimate your profit

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
50 oz.
cans
ground turkey sausage 12 oz.
onion 10 oz. cups
ground sage tsp.
dried red pepper 0 1/4  tsp.
whole milk cups
pasteurized liquid egg 32 oz. cups
whole-grain bread 20  slices
part skim mozzarella cheese 8 oz. cups
Instructions
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.


 

Recipe Tip

  1.  

    Casserole mixture may be made in 2 shallow half-hotel pans, 2 qt. base per pan. Bake 35 minutes.


     
  2. Per USDA, schools may substitute a meat/meat alternate in place of part of the grain component after the minimum of 1 oz. daily requirement is met. A 1 ounce equivalent (oz. eq.) of meat/meat alternate may credit as 1 oz. eq. of grains.
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