Baked Eyeball Eggs

Baked Eyeball Eggs
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Ingredients
  1. 1
  2. bag (30 oz) frozen shredded hash brown potatoes, thawed
  3. 1
  4. can (10 3/4 oz) condensed cream of potato soup
  5. 1
  6. container (8 oz) sour cream (about 1 cup)
  7. 1 1/2
  8. cups shredded Cheddar cheese (6 oz)
  9. 2
  10. teaspoons dried minced onion
  11. 1/2
  12. teaspoon salt
  13. 1/8
  14. teaspoon pepper
  15. 10
  16. slices Canadian bacon (about 6 oz)
  17. 10
  18. eggs
  19. Ketchup
Instructions
  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.
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