BAKED EYEBALL EGGS

Baked Eyeball Eggs image

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.

Provided by Vicki Butts (lazyme)

Time 1h15m

Number Of Ingredients 10

Ingredients

1 30-oz bag(s) frozen shredded hash brown potatoes, thawed
10 3/4-oz can(s) condensed cream of potato soup
8 oz sour cream (about 1 cup)
1 1/2 c cheddar cheese, shredded (6 oz)
2 tsp dried minced onion
1/2 tsp salt
1/8 tsp pepper
10 slice canadian bacon (about 6 oz)
10 eggs
ketchup

Steps:

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. 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.
3. Remove baking dish from oven. If necessary, press bacon into mixture to reshape cups. Carefully break 1 egg into each bacon cup.
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.
5. HIGH ALTITUDE (3500-6500 FT) No change.
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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