Individual Mashed Potato Breakfast Ramekins

These mashed potato breakfast ramekins are a perfect way to feed a breakfast crowd. Left over mashed potatoes are topped with crumbled bacon, then topped with a poached egg and drizzled with creamy Hollandaise. Just warm up the mashed potatoes in the microwave then build that breakfast.

Left Over Mashed Potatoes

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.

Left over mashed potato pancakes are always an option. But 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.

These Breakfast Ramekins Are An Easy Way To Feed A 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 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.

Building the mashed potato breakfast ramekins:

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

• To being, cook 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.
• Poach your eggs.
• Line up your ramekins.
• Add a big heaping tablespoon of the hot mashed potatoes to the bottom of the ramekin.
• Top with bacon pieces.
• Top with a poached egg.
• Top with Hollandaise sauce.

Mashed Potatoes topped with bacon pieces.

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.

And I know what you’re thinking …. how do I make poached eggs for a group? How do I poach several eggs at a time?

Use a hotel pan or a cake 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.

But 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. You’ll have to forego the famous tornado swirl for these poached eggs.

Top with a healthy drizzle of Hollandaise Sauce and sprinkle with paprika, chile powder, or fresh chopped chives.

You’ve Got Sauce Options:

But 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!

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

Grab a fork and dig in!

Left over mashed potato ideas for this recipe.

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.With a flaky homemade pie crust, half and half, eggs, and just right spicy with green chile peppers, this is an easy breakfast quiche recipe that is most certainly a crowd pleaser.

• 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.

5 from 4 votes

Print

Individual Mashed Potato Breakfast Ramekins

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

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.

Course: Breakfast

Cuisine: American

Keyword: bacon, mashed potatoes, poached eggs

Servings: 6

Calories: 399 kcal

Author: Lea Ann (Cooking On The Ranch)

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

Instructions

1. In a fry pan, fry bacon until just crispy, crumble and keep warm.

2. Prepare Hollandaise or Cheese Sauce. Set aside and keep warm.

3. In a medium sauce pan, heat water and poach eggs. Cook about 5-6 minutes.

4. In the meantime, re-heat mashed potatoes and keep warm.

5. 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.

Recipe Notes

This recipe will also work for left over baked potatoes. Just smash the baked potato with fork, and then reheat in the microwave. 

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 Facts

Individual Mashed Potato Breakfast Ramekins

Amount Per Serving

Calories 399 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 8g50%

Cholesterol 182mg61%

Sodium 618mg27%

Potassium 254mg7%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 1g1%

Protein 10g20%

Vitamin A 238IU5%

Vitamin C 12mg15%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Looking for other poached egg and potato ideas?  Take a look at:

Twice Baked Potatoes with Poached Eggs