Baked Eyeball Eggs
By
Vicki Butts (lazyme)
@lazyme5909
5
☆☆☆☆☆ 0 votes0
Ingredients
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1 30-oz bag(s)frozen shredded hash brown potatoes, thawed
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10 3/4-oz can(s)condensed cream of potato soup
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8 ozsour cream (about 1 cup)
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1 1/2 ccheddar cheese, shredded (6 oz)
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2 tspdried minced onion
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1/2 tspsalt
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1/8 tsppepper
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10 slicecanadian bacon (about 6 oz)
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10eggs
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·ketchup
How to Make Baked Eyeball Eggs
- 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.
- 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.
- Remove baking dish from oven. If necessary, press bacon into mixture to reshape cups. Carefully break 1 egg into each bacon cup.
- Return to oven; bake 20 to 25 minutes longer or just until eggs are set. Decorate eggs with ketchup “veins” to resemble bloodshot eyeballs.
- HIGH ALTITUDE (3500-6500 FT) No change.
- 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