baked eyeball eggs

Name: Baked Eyeball Eggs
Prep time: 15 min
Cook time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 30-oz bag(s) frozen shredded hash brown potatoes, thawed; 10 3/4-oz can(s) condensed cream of potato soup; 8 ounce(s) sour cream (about 1 cup); 1 1/2 cup(s) cheddar cheese, shredded (6 oz); 2 teaspoon(s) dried minced onion; 1/2 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 10 slice(s) canadian bacon (about 6 oz); 10 - eggs; - ketchup

4 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Oct 2, 2015

This is a recipe that I would like to try for Halloween from Pillsbury Halloween 2005. The picture is really cute and looks like bloodshot eyes.

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prep time 15 Min

cook time 1 Hr

method Bake

yield 10 serving(s)

Ingredients

1 30-oz bags frozen shredded hash brown potatoes, thawed
10 3/4-oz cans condensed cream of potato soup
8 ounces sour cream (about 1 cup)
1 1/2 cups cheddar cheese, shredded (6 oz)
2 teaspoons dried minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
10 slices canadian bacon (about 6 oz)
10 - eggs
- ketchup

How To Make baked eyeball eggs

Step 1

Heat oven to 350°F. In large bowl, mix potatoes, soup, sour cream, cheese, onion, salt and pepper. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish, spreading evenly.

Step 2

Arrange Canadian bacon in pairs over top of potato mixture to resemble eyes. Press bacon into mixture to form deep cups (for eggs). Bake 40 minutes.
Step 3

Remove baking dish from oven. If necessary, press bacon into mixture to reshape cups. Carefully break 1 egg into each bacon cup.
Step 4

Return to oven; bake 20 to 25 minutes longer or just until eggs are set. Decorate eggs with ketchup “veins” to resemble bloodshot eyeballs.
Step 5

HIGH ALTITUDE (3500-6500 FT) No change.
Step 6

1 Serving: Calories 350 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g); Cholesterol 255mg; Sodium 780mg; Total Carbohydrate 30g (Dietary Fiber 3g; Sugars 4g); Protein 17g
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