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Baked Eyeball Eggs
Baked Eyeball Eggs
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Prep Time:
15 minutes
Total Time:
1 hour 20 minutes
Spooky Halloween breakfast casserole with egg eyeballs - a fun and delicious morning surprise that will delight the whole family.
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
  • 1/8 teaspoon pepper
  • 10 slices Canadian bacon (about 6 oz)
  • 10 eggs
  • Ketchup
Instructions:
  • Preheat the oven to 350°F. Combine potatoes, soup, sour cream, cheese, onion, salt, and pepper in a large bowl. Transfer the mixture into a 13x9-inch (3-quart) glass baking dish without greasing it, spreading it out evenly.
  • Place pairs of bacon slices over the potato mixture to create eye shapes, pressing the bacon gently into the mixture to form deep cups for the eggs. Bake for 40 minutes.
  • Take the baking dish out of the oven. Gently press the bacon into the mixture to reshape cups, if needed. Crack one egg into each bacon cup.
  • Continue baking for an additional 20-25 minutes until the eggs are fully set. Finish by adding ketchup "veins" to create a spooky bloodshot eyeball effect.

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