Baked Eyeball Eggs

 

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

1/2

teaspoon salt

1/8

teaspoon pepper

10

slices Canadian bacon (about 6 oz)

10

eggs

Ketchup

• 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 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.