Individual mashed potato breakfast ramekins with bacon and poached eggs

Individual Mashed Potato Breakfast Ramekins

No baking required for these individual mashed potato breakfast ramekins. What a great way to use up left over mashed potatoes and serve your brunch crowd in style. And did I mention there's bacon involved?

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Author Lea Ann Brown


  • 1 1/2 cups Leftover Mashed Potatoes 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


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

  2. Prepare Hollandaise or Cheese Sauce

  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.