Baked Eyeball Hashbrown Casserole

Prep Time: 10 min.
Cook Time: 40 min.
Yield: 8

Recipe by: Sara Hadro

This is a fun and spooky breakfast to make for Halloween. A yummy breakfast casserole that is going to be a new family favorite!

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Ingredients

1 bag (30 oz) frozen shredded hash brown potatoes, thawed
1 can (10 3/4 oz) condensed cream of mushroom soup
8 oz sour cream (1 cup)
1 1/2 cups shredded Cheddar cheese (6 oz)
2 teaspoons dried onion powder
1/2 teaspoon salt
1/8 teaspoon pepper
4 slices Canadian bacon
4 Eggland's Best Large eggs
Ketchup

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Preparation

Pre-heat oven to 350°F.
In large bowl, mix potatoes, soup, sour cream, cheese, onion powder, salt and pepper.
Spoon mixture into ungreased 13x9-inch baking dish, spreading evenly.
Place Canadian bacon slices in pairs over top of potato mixture.
Press bacon into mixture to form cups.
Bake 40 minutes, then remove from oven.
Crack 1 egg into each bacon cup. Bake 20 to 25 minutes longer or just until eggs are set.
Decorate eggs with ketchup "veins" to resemble bloodshot eyeballs.

Nutrition

Information per Serving
Serving Size	1/8 of pan
Calories	314
Fat	16.5g
Saturated Fat	8.4g
Cholesterol	134.6mg
Sodium	474.2mg
Carbohydrates	25.7g
Dietary Fiber	2.1g
Protein	16g