Gluten-Free Eyeball Breakfast Casserole

Gluten Free Eyeball Breakfast Casserole Recipe

Who says you have to wait until nightfall to start celebrating Halloween? I see no reason that you can’t start the day off just as ghoulishly creepy as it ends.

Take a look at this Gluten Free Eyeball Breakfast Casserole – it’s looking back at you. How cool is that? (Even if you don’t think it’s cool to eat eyeballs for breakfast, trust me – your kids will!)

The casserole part of this is a gluten free copy cat of that cheesy hash brown recipe from Cracker Barrel. Oh, how I used to miss them – I was always so jealous when someone got a big portion with their breakfast when we stopped on a road trip (and I sadly sat there eating a poached egg with tomato slices).

But since it’s Halloween, the recipe needed a little freak factor and some protein since it’s bound to be a long, sugar-filled day. I nestled thin slices of Canadian bacon into the potatoes when baking then added pastured eggs for the last 10 minutes of baking. And of course the eggs needed to be bloodshot – easy peasy with the help of a little ketchup!

Gluten Free Eyeball Breakfast Casserole Recipe Image

5 from 1 vote
Gluten-Free Eyeball Breakfast Casserole
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Gluten Free Eyeball Breakfast Casserole Recipe

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Servings: 6 people
Calories: 552kcal
Author: Carol Kicinski

Ingredients

  • Gluten free non-stick cooking spray
  • 2 pounds gluten free frozen hash browns such as Ore Ida, thawed
  • ½ cup unsalted butter melted
  • 1 (10-ounce) can or box gluten free cream of chicken soup
  • 2 cups sour cream
  • 1 bunch green onions chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 8 slices thin Canadian bacon
  • 8 pastured eggs
  • Ketchup

Instructions

  • Preheat oven to 350 degrees. Spray a 13 by 9 inch baking dish with cooking spray.
  • In a mixing bowl, combine the thawed hash browns, melted butter, soup, sour cream, green onions, salt, and pepper. Pour mixture into the prepared baking dish.
  • Arrange the Canadian bacon in pairs on top of the mixture, pressing down to create a little cup. Bake for 50 minutes or until bubbly and starting to brown. Break an egg into each of the Canadian bacon cups and bake for another 10 minutes or until the eggs are just set.
  • Put some ketchup in a small food storage bag, snip off the end and pipe the ketchup onto the eggs so they look bloodshot.

Nutrition

Nutrition Facts
Gluten Free Eyeball Breakfast Casserole Recipe
Amount Per Serving
Calories 552 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 21g105%
Cholesterol 317mg106%
Sodium 912mg38%
Potassium 750mg21%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 2g2%
Protein 20g40%
Vitamin A 1285IU26%
Vitamin C 13.4mg16%
Calcium 140mg14%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bacon Casserole Eggs Eyeballs Gluten-Free Gluten-Free Recipes Hash Browns
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  1. Angela
    October 8, 2020

    Can one sub coconut milk in lieu of the sour cream? We are dairy free too.

    1. Carol Kicinski
      October 8, 2020

      I would opt for a dairy-free sour cream (I believe Follow Your Heart makes some) but coconut milk on its own might not be thick enough.

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