Baked Eyeball Hashbrown Casserole
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!
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
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
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| 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 |
Reviews
Share your experience on how you made this recipe your own.
Share Yours
Did you make this recipe? Share a photo! Did you put your own spin on it? Share the recipe!