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    Home > Breakfast > Mashed Potatoes and Eggs Breakfast Ramekins

    Mashed Potatoes and Eggs Breakfast Ramekins

    Published: Dec 15, 2017 · Modified: Mar 5, 2023 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Mashed potatoes and eggs with crumbled bacon and Hollandaise Sauce. These individual breakfast breakfast ramekins are a great way to feed a crowd.

    Poached Eggs and Mashed Potatoes in ramekins.

    Looking for left over mashed potatoes recipes? If you’re like me, I love mashed potatoes so much that I always seem to make too many. Too many = left over mashed potatoes. Hence, I’m always looking for ideas or recipes so they don’t go to waste.

    This recipe makes me want to make too many mashed potatoes every single week, just so I can have this ramekin breakfast every Sunday.

    Fun and delicious these breakfast ramekins with poached eggs and hollandaise are sunshin-ey delightful.

    Mashed Potatoes and Eggs make a wonderful breakfast.

    An Easy Way To Feed A Breakfast Crowd

    My time spent at Culinary School was divided between three different kitchen stations. Pastry Kitchen, Garmo and Hot Line.

    While in Hot Line, each morning our team was assigned the task of preparing breakfast for the entire class. The entire class numbering 25.

    One morning teammate Nathan announced he was going to teach us a breakfast recipe that was traditional from is home in Chicago.

    These mashed potatoes and eggs breakfast ramekins were an easy way to feed the group and needless to say, the whole class gave breakfast a big thumbs up.  I’ve been wanting to recreate it in my own kitchen, and of course it was just as good as I had remembered.

    This idea is so much easier than any other breakfast ramekin idea I’ve run across. There’s no baking involved and those leftover potatoes get some grand company with bacon and a poached egg. Don’t forget the hollandaise sauce.

    Step by Step Instructions

    Heating leftover mashed potatoes in the microwave makes this an easy fix. Let’s take a look.

    Mashed potatoes in a ramekin.
    Mashed potatoes in a ramekin topped with crumbled bacon.
    • Step 1: Line up ramekins and place a scoop of hot mashed potatoes in each.
    • Step 2: Top each with crumbled cooked bacon.
    Mashed potatoes with bacon and poached eggs.
    Mashed potato ramekins with poached eggs and hollandaise sauce.
    • Step 3: Add a poached egg to each ramekin.
    • Step 4: Top with a drizzle of Hollandaise Sauce.

    Tips For Success

    Being organized will help this process go much smoother.

    • Start by cooking sliced bacon until crispy. Break into pieces, set aside.
    • Prepare Hollandaise Sauce and set aside and keep warm.
    • Heat the left over mashed potatoes in the microwave. This works best by setting the microwave to 50% power. The cooking time obviously depends on how many left over mashed potatoes you are reheating. Heat in 30 – 60 increments until the potatoes are nice and steamy. Leave them sit in the microwave, covered to keep them warm.
    • Next, poach your eggs.
    • Then Line up your ramekins.
    • Add a big heaping tablespoon of the hot mashed potatoes to the bottom of each ramekin.
    • Top with bacon pieces.
    • Top with a poached egg.
    • Top with Hollandaise sauce and serve immediately.

    The next layer is your beautiful poached egg. Need help with poaching? Take a look at instructions in my How To Poach Eggs Like A Professional Chef.

    How Do I Make Poached Eggs For A Group?

    How do you poach several eggs at the same time? Use a hotel pan. What is a hotel pan? They’re used routinely in the restaurant trade and by catering companies. They’re also referred to steam pans, and used to keep foods warm. They’re what you see in buffet lines with heat canisters underneath. You can also use a cake pan. Just add a few inches of water to the hotel pan, or cake pan. Place it on your stove top burner and let the water come to “almost boiling” stage. Carefully crack the eggs into the steaming water and let steep for 3 – 4 minutes. Remove eggs with a slotted spoon.

    What’s A Good Garnish For Poached Eggs?

    Sprinkle with paprika, chile powder, or fresh chopped chives.

    Variations

    This recipe isn’t limited to Hollandaise Sauce. Have some fun. You can also make a quick cheese sauce.

    • 2 tablespoons butter
    • 2 tablespoons flour.
    • 1 cup milk.
    • 1 1/2 cups shredded cheese of your choice.

    Melt butter in a sauce pan, add flour and stir, cook 1 minute. Add 1 cup milk and 1 1/2 cups shredded cheese. Stir and cook over medium heat until melted and thickened. Done!

    Mashed Potatoes with Eggs.

    Stab at that beautiful egg and let the yolk spread over the contents of that ramekin.

    Grab a fork and dig in!

    Mashed Potatoes and Eggs

    Of course plain good old fashioned mashed potatoes are what this recipe was designed for. But any one of my other mashed potato creations, will work beautifully for this recipe.

    • Spicy Mashed Potatoes: These mashed potatoes with cheese and salsa are used to stuff into a poblano pepper. Have leftovers? use these spicy potatoes for these breakfast ramekins.
    • Poblano Chive Mashed Potatoes, Turn these breakfast ramekins into a Mexican themed breakfast. Substitute the Hollandaise sauce for the cheese sauce I’ve outlined above. Substitute crumbled chorizo for the bacon.
    • Make Ahead Mashed Potato Casserole: With sour cream and chives, they’re a perfect candidate for this left-over mashed potatoes for breakfast.

    Next time you have left over mashed potatoes and want them for breakfast, I hope you give this recipe a try. And if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe.

    And if you have a favorite way to use up mashed potatoes, let me know, I’d love to give it a try.

    Poached Eggs and Mashed Potatoes in ramekins.

    Mashed Potatoes and Eggs Breakfast Ramekins

    What a great way to use up left over mashed potatoes and serve your brunch crowd in style. Mashed potato breakfast ramekins with bacon, poached egg and Hollandaise sauce.
    5 from 4 votes
    Print Pin Rate
    Course: Breakfast Recipes
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 399kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 1/2 cups Mashed Potatoes left-over and reheated
    • 4 slices bacon cooked and diced
    • 6 eggs poached
    • 1 1/2 cups Hollandaise Sauce or Cheese Sauce
    • Chopped Chives, paprika or chile powder for garnish
    Prevent your screen from going dark

    Instructions

    • In a fry pan, fry bacon until just crispy, crumble and keep warm.
    • Prepare Hollandaise or Cheese Sauce. Set aside and keep warm.
    • In a medium sauce pan, heat water and poach eggs. Cook about 5-6 minutes.
    • In the meantime, re-heat mashed potatoes and keep warm.
    • To build, using 6 small ramekins: Place about 1/4 cup mashed potatoes in each ramekin. Divide crumbled bacon evenly over the mashed potatoes. Add a poached egg to each ramekin cup. Then drizzle on 1/4 cup of your sauce. Serve immediately.

    Notes

    This recipe will also work for left over baked potatoes. Just smash the baked potato with fork, and then reheat in the microwave. 
    How To Poach Several Eggs At Once: 
    How do you poach several eggs at the same time? Use a hotel pan. What is a hotel pan? They’re used routinely in the restaurant trade and by catering companies. They’re also referred to steam pans, and used to keep foods warm. They’re what you see in buffet lines with heat canisters underneath. You can also use a cake pan. Just add a few inches of water to the hotel pan, or cake pan. Place it on your stove top burner and let the water come to “almost boiling” stage. Carefully crack the eggs into the steaming water and let steep for 3 – 4 minutes. Remove eggs with a slotted spoon.
    This recipe isn’t limited to Hollandaise Sauce. Have some fun. You can also make a quick cheese sauce.
    • 2 tablespoons butter
    • 2 tablespoons flour.
    • 1 cup milk.
    • 1 1/2 cups shredded cheese of your choice.
    Melt butter in a sauce pan, add flour and stir, cook 1 minute. Add 1 cup milk and 1 1/2 cups shredded cheese. Stir and cook over medium heat until melted and thickened. Done!

    Nutrition

    Calories: 399kcal | Carbohydrates: 18g | Protein: 10g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 182mg | Sodium: 618mg | Potassium: 254mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Mashed Potatoes and Eggs Breakfast Ramekins … It’s What’s For Breakfast

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    Reader Interactions

    Comments

    1. Rabinder Ramachandra says

      July 03, 2020 at 2:08 am

      Words can not express how must I love this dish!!! I’m with Debra…this makes me want to go make some mashed potatoes for leftovers.

      Reply
    2. Keisha says

      April 02, 2020 at 2:20 am

      5 stars
      I tried it yesterday for dinner, it turns out so deliciousssssss. Thanks for your sharing

      Reply
    3. Laverne says

      July 08, 2018 at 2:03 pm

      5 stars
      I made mashed potatoes just for this dish, will have leftovers for…. more of the same!! Delicious!! Thanks!! xoxo

      Reply
      • Lea Ann Brown says

        July 10, 2018 at 11:41 am

        Thanks for letting me know Laverne. So glad you liked the recipe idea.

        Reply
      • Lea Ann Brown says

        July 16, 2018 at 2:58 pm

        I did the same thing Laverne. 🙂

        Reply
    4. Carla Patterson says

      December 22, 2017 at 11:30 am

      5 stars
      Wow, it looks really awesome. I have never tried anything like this – and just after looking at those pictures I instantly became very hungry. Thanks a lot for sharing it with us!

      Reply
    5. Jean | DelightfulRepast.com says

      December 21, 2017 at 3:59 pm

      Lea Ann, I would love this, I know. Must make it soon. Nothing here not to like!

      Reply
    6. Diane says

      December 21, 2017 at 12:00 am

      5 stars
      I loved this. Even my kids loved it. And they are hard to please.

      Reply
      • Lea Ann Brown says

        December 31, 2017 at 2:10 pm

        Thank you Diane. Thanks for letting me know.

        Reply
    7. John/Kitchen Riffs says

      December 20, 2017 at 8:13 am

      I’ve done something kinda sorta similar with grits, but really like the idea of mashed potatoes. Winner! Thanks. And Happy Holidays!

      Reply
    8. mjskitchen says

      December 18, 2017 at 7:59 pm

      Words can not express how must I love this dish!!! I’m with Debra…this makes me want to go make some mashed potatoes for leftovers.

      Reply
    9. Debra Eliotseats says

      December 17, 2017 at 6:03 am

      This makes me want to make mashed potatoes just for this dish alone!

      Reply
    10. Larry says

      December 16, 2017 at 5:50 am

      You know I’d love, love, love this dish except I’d change the recipe just a little to:

      “Fill ramekin half full of mashed potatoes” and “add two poached eggs to each ramekin.”

      This will be tried with the next mashed potatoes.

      Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

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