Breakfast Egg Soup Recipe

Warm up on chilly mornings with this comforting Amish-inspired breakfast egg soup! A quick and easy recipe passed down through generations, this creamy delight is perfect for a simple breakfast or a light, satisfying brunch. The basic recipe is incredibly fulfilling, but feel free to customize it with your favorite additions like crispy bacon, sharp cheddar cheese, or your favorite herbs and spices. Skip the greasy frying pan and enjoy a delicious, protein-packed egg dish in just minutes!

Prep Time 2 mins
Cook Time 7 mins
Calories 472.4 kcal
Protein 41g
Rating 3.0 (1 Reviews)
Breakfast Egg Soup 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Breakfast Egg Soup

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How to Make Breakfast Egg Soup

  1. Whisk together 2 large eggs and 1/2 cup of milk in a bowl.
  2. Season with 1/4 teaspoon of salt and a pinch of black pepper.
  3. Melt 1 tablespoon of butter in a medium saucepan over medium-low heat.
  4. Pour the egg and milk mixture into the saucepan and increase the heat to medium-high.
  5. Stir gently and continuously to prevent sticking and ensure even cooking.
  6. Bring the mixture to a simmer, then reduce heat to low.
  7. Continue to stir occasionally as the soup begins to thicken and become slightly lumpy (about 1-2 minutes).
  8. Remove from heat and let stand for 2 minutes to allow the soup to fully thicken.
  9. Serve immediately in bowls, topped with a slice of toasted buttered bread. Optional additions: crumbled bacon, shredded cheese, chives, or a dash of hot sauce.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

52g

Fat

103g

Carbs

4g