Baked Eyeball Eggs

(10)
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  • 15 min prep time
  • 1 hr 20 min total time
  • 10 ingredients
  • 10 servings

Ingredients

1
bag (30 oz) frozen shredded hash brown potatoes, thawed
1
can (10 3/4 oz) condensed cream of potato soup
1
container (8 oz) sour cream (about 1 cup)
1 1/2
cups shredded Cheddar cheese (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

Directions

  1. 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.
  2. 2 Arrange bacon slices in pairs over top of potato mixture to resemble eyes. Press bacon into mixture to form deep cups (for eggs). Bake 40 minutes.
  3. 3 Remove baking dish from oven. If necessary, press bacon into mixture to reshape cups. Carefully break 1 egg into each bacon cup.
  4. 4 Bake 20 to 25 minutes longer or just until eggs are set. Decorate eggs with ketchup "veins" to resemble bloodshot eyeballs.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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