It's all eyes on you for breakfast. This is a fun and fitting halloween breakfast casserole that will keep the theme of spooky and scary on the table from sunrise onwards. Cook up a yummy surprise by making eyeballs out of the eggs that the family will love, if they're brave enough to try them. It's gooey, it's great and a whole lot of fun to eat. Enjoy!
Baked Eyeball Eggs
- Prep Time 15 min
- Total 1 hr 20 min
- Servings 10
- Ingredients 10
Ingredients
- 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
Instructions
-
Step1Heat 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.
-
Step2Arrange 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.
-
Step3Remove baking dish from oven. If necessary, press bacon into mixture to reshape cups. Carefully break 1 egg into each bacon cup.
-
Step4Bake 20 to 25 minutes longer or just until eggs are set. Decorate eggs with ketchup "veins" to resemble bloodshot eyeballs.
Nutrition
350
Calories
18g
Total Fat
17g
Protein
30g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 160
- Total Fat
- 18g
- 27%
- Saturated Fat
- 9g
- 44%
- Trans Fat
- 0g
- Cholesterol
- 255mg
- 85%
- Sodium
- 780mg
- 33%
- Potassium
- 630mg
- 18%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 4g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 8%
- 8%
- Calcium
- 15%
- 15%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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