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Individual mashed potato breakfast ramekins with bacon and poached eggs

Individual Mashed Potato 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.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 399kcal


  • 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


  • 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.


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!


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