Nutrition Facts

Serving Size
1 PIECE (3” X 3 1/3”)
Amount Per Serving
Calories 202
% Daily Value
Total Fat 5.8g
Saturated Fat 1.9g
Cholesterol 31mg
Sodium 715mg
Total Carbohydrate 14.5g
Dietary Fiber 0.8g
Protein 21.5g
Vitamin A 1%
Vitamin C 7%
Calcium 17%
Iron 6%
Total Time

30 min.

Serving & Size

1 PIECE (3” X 3 1/3”)

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This Farmhouse Breakfast Frittata is made with Campbell's® Condensed Cream of Mushroom Soup, ground turkey sausage, chopped onions, hash browns, egg whites, and low fat cheddar cheese.   All this for under 200 calories per serving- this is a quick and easy recipe everyone will enjoy.

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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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Mushroom Soup
200 oz.
onion 7 lb. 15  cups
ground turkey sausage, cooked 6 lb.
hash brown potatoes 6 lb. 13  cups
frozen egg white 16 lb. 30  cups
black pepper tsp.
low fat Cheddar cheese 5 lb. 20  cups
1. Preheat convection oven to 325°F. Combine cooked onions and turkey sausage in bowl. Set aside

2. Lightly oil four 12x20x2 ½” steam table pans. Place 12 oz-cooked potatoes in each pan, spreading to cover the bottom of the pans. Top each with 3-¼ lb of sausage and onion mixture.

3. In large bowl, blend soup, egg whites, and black pepper with whisk.

4. Layer 10 oz of cheese on top of each pan containing potatoes and sausage. Top with 2-½ qt soup mixture. Top each with remaining potatoes and press down to cover soup mixture.

5. Bake uncovered for 20 minutes. Top with remaining cheese. CCP: Bake for 10 minutes or until internal temperature is 165°F or higher for 15 seconds.

6. Cut each pan 6x

4. CCP: hold at140°F of higher for service.

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