Yep, it’s almost that time of year. Halloween is just around the corner. I can’t believe we’re already in the middle of October. I love all the cute, scary sweet treats you find this time of year, but I wanted something savory to throw in the mix. I found this Baked Eyeball Eggs casserole and thought it was hysterical, and maybe a little gross, too. I’m a big fan of breakfast and especially runny eggs, so I couldn’t wait to make this one.
Baked Eyeball Eggs
Pillsbury Pot Pies & Casseroles, September 2009
makes 10 servings
per serving: 350 calories, 18g fat, 30g carbs, 17g protein, 3g fiber
1 bag (30 oz.) frozen shredded hash brown potatoes, thawed
1 can (10 3/4 oz.) condensed cream of potato or cream of mushroom soup
1 (8 oz.) sour cream (about 1 cup)
1 1/2 cups shredded Cheddar cheese (6 oz.)
2 tsp. dried minced onion
1/2 tsp. salt
1/8 tsp. pepper
10 slices Canadian bacon (about 6 oz.)
Ketchup or Sriracha
1. Heat oven to 350°F. In large bowl, mix potatoes, soup, sour cream, cheese, onion, salt, and pepper. Spoon mixture into ungreased 13×9-inch (3-quart) glass baking dish, spreading evenly.
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. Remove baking dish from oven. If necessary, press bacon into mixture to reshape cups. Carefully break 1 egg into each bacon cup.
4. Bake 20 to 25 minutes longer or just until eggs are set. Decorate eggs with ketchup “veins” to resemble bloodshot eyeballs.