1 bag (30 0z) frozen shredded hash brown potatoes, thawed.
1 can ( 10 3/4 ) condensed cream of potato soup.
1 container (8oz) sour cream.(about 1 cup).
1 1/2 cup shredded cheese (6 oz).
2 tsp dried minced onion.
1/2 tsp salt.
1/8 tsp pepper.
10 slices canadian bacon (about 6 oz).
1. Heat oven 350 degrees F. In large bowl, mix potatoes,soup, sour cream, cheese, onion, salt and
pepper. Spoon mixture into ungreased 13 x 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\\\