Baked Eyeball Eggs

Name: Baked Eyeball Eggs
Ingredients: 1 (30 ounce) bag frozen hash brown potatoes, thawed; 1 (10 3/4 ounce) can condensed cream of potato soup; 1 (8 ounce) container sour cream (about 1 cup); 1 12 cups cheddar cheese, shredded (6 oz); 2 teaspoons dried onion flakes; 12 teaspoon salt; 18 teaspoon pepper; 10 slices Canadian bacon (about 6 oz); 10 eggs; ketchup

10 ingredients

18 steps

Ingredients

1 (30 ounce) bag frozen hash brown potatoes, thawed
1 (10 3/4 ounce) can condensed cream of potato soup
1 (8 ounce) container sour cream (about 1 cup)
1 12 cups cheddar cheese, shredded (6 oz)
2 teaspoons dried onion flakes
12 teaspoon salt
18 teaspoon pepper
10 slices Canadian bacon (about 6 oz)
10 eggs
ketchup

Directions

1

Heat oven to 350F
2

In large bowl, mix potatoes, soup, sour cream, cheese, onion, salt and pepper.
3

Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish, spreading evenly.
4

Arrange Canadian bacon in pairs over top of potato mixture to resemble eyes.
5

Press bacon into mixture to form deep cups (for eggs).
6

Bake 40 minutes.
7

Remove baking dish from oven.
8

If necessary, press bacon into mixture to reshape cups.
9

Carefully break 1 egg into each bacon cup.
10

Return to oven; bake 20 to 25 minutes longer or just until eggs are set.
11

Decorate eggs with ketchup veins to resemble bloodshot eyeballs.
12

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.
13

Exchanges: 2 Starch, 1 1/2 Medium-Fat Meat, 2 Fat.
14

Carbohydrate Choices: 2.
15

Note:.
16

The eggs bake up glossy and bright, making it tempting to overbake them.
17

Resist the temptation.
18

The egg whites should be set with yolks that have begun to thicken but are not hard.