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baked eyeball eggs

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

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.

yield 10 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For baked eyeball eggs

  • 1 30-oz bag
    frozen shredded hash brown potatoes, thawed
  • 10 3/4-oz can
    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

How To Make baked eyeball eggs

  • 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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