How would you like to start your day with some heavy lifting? Better yet, how about adding “thick” and “jiggly” to that? The image your brain is likely conjuring up when you read these words probably isn’t an egg sandwich. The Cheddar Egg Souffle Breakfast Sandwich is trending right now, and there’s a very simple way to make it. Oddly enough, it starts with Campbell’s Condensed Cheddar Cheese Soup. Once you add the soup with some eggs, you’ve got yourself a fluffy egg loaf that knows how to say “good morning” in every language. Here’s the recipe that will have you doing some heavy lifting of your own.
Ingredients
- 1 can of Campbell’s Condensed Cheddar Cheese Soup
- ½ soup can of milk
- Hamburger buns
- 12 Eggs
- 2 Tbsp butter at room temperature
- Mayonnaise
Directions
- Preheat your oven to 350º F.
- Whip together the eggs, soup, milk, and a pinch of salt until smooth.
- Line a deep square baking pan with parchment paper and smear butter all over the bottom.
- Strain the soupy egg mixture through a sieve into the pan. This will remove any of the egg whites that didn’t get fully incorporated.
- Cover with foil and place the pan in the center of a baking pan, filling the remainder of the pan with warm water. This will help cook the eggs evenly.
- Bake about an hour, until set, but slightly jiggly.
- Use a spatula to carefully remove the egg from the pan and place onto your hamburger buns.
- Dress the sandwich with any toppings you like.
