Do The Heavy Lifting With This Thick Egg Sandwich
@yungfoodbeast #AD | Wake up, a new egg sando just dropped @campbells ♬ original sound – Foodbeast
How’d you like to start your day off with something thick and jiggly? Of course I’m talking about breakfast here. You know, the most important meal of the day? Now that we’ve got your attention, doesn’t a husky slice of bouncy egg loaf sound like the proper launchpad to a good morning? Don’t worry, we’ll show you how to serve it up as the best egg sando ever just to fulfill our promise of getting you up on the right side of the bed this AM.
The key ingredient to this Cheddar Egg Souffle Breakfast Sandwich is Campbell’s® Condensed Cheddar Cheese Soup, which when aligned with a constellation of eggs, becomes the catalyst to a fluffy egg loaf that knows how to say ‘good morning’ in every language.
Trust, we’re excited for you to try and recreate this egg sando on bulking season. Simply follow the easy recipe for this Cheddar Egg Souffle Breakfast Sandwich below and brace yourself for a leveled up morning:
Cheddar Egg Souffle Breakfast Sandwich Recipe
Makes ~4 Sandwiches
Tools
- Deep Square Baking Pan
- Baking Sheet
- Parchment Paper
- Foil
- Sieve
Ingredients
- 1 can of Campbell’s® Condensed Cheddar Cheese Soup
- Milk
- Burger Buns
- 12 Eggs
- 2 Tbsp butter, room temp
- Mayo
Instructions
- Preheat your oven to 300 Fahrenheit
- Whip together a dozen eggs, 1 can of Campbell’s® Condensed Cheddar Cheese Soup, ½ a Campbell’s® can of Milk, and a generous pinch or two of salt until super smooth.
- Line a deep square baking pan with parchment paper and use your fingers to rub a bunch of butter all over it – It just works better than any other utensil, I don’t know why.
- Strain the soupy egg mixture through a sieve into the pan. This will remove any gloopy egg whites that didn’t get fully incorporated earlier and make the eggs silky and smooth.
- Cover with foil and place the pan onto the center of a baking sheet in the oven and fill the surrounding space in the baking sheet with warm water. This will help cook the eggs evenly.
- Bake until set but slightly jiggly, about 1 hour.
- Prep your other sandwich toppings, that is, if you have any other sandwich toppings. This is honestly good enough to eat straight up on its own. I like to toast my buns, and slather on a generous spread of Japanese mayo. Bacon, avocado, or tomatoes are excellent choices as well.
- Slice a big ‘ol square of shaky eggs and use a spatula to carefully remove from the pan and place onto your buns. Dress the sando as you see fit and enjoy!
Created in partnership with Campbell’s®.
