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.
- 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 1⁄2 cups cheddar cheese, shredded (6 oz)
- 2 teaspoons dried onion flakes
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 10 slices Canadian bacon (about 6 oz)
- 10 eggs
- 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.
- 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.
- Remove baking dish from oven.
- If necessary, press bacon into mixture to reshape cups.
- Carefully break 1 egg into each bacon cup.
- Return to oven; bake 20 to 25 minutes longer or just until eggs are set.
- Decorate eggs with ketchup “veins” to resemble bloodshot eyeballs.
- 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.
- Exchanges: 2 Starch, 1 1/2 Medium-Fat Meat, 2 Fat.
- Carbohydrate Choices: 2.
- The eggs bake up glossy and bright, making it tempting to overbake them. Resist the temptation. The egg whites should be set with yolks that have begun to thicken but are not hard.
Really tasty! We made these for breakfast for my daughter's Halloween Themed Spooky Sleepover Bday Party. I was operating on too little sleep, so I was very grateful that the recipe was so simple, yet delicious! (I did, however, forget to put the ketchup on the eyes to make them bloodshot...) The girls gobbled up their "Ogre Eyeballs"!