Baked Leftover Mashed Potatoes with Eggs is one of my favorite ways to use leftover mashed potatoes. This recipe is easy to make and perfect for a weekend breakfast or brunch.
I hate to throw away food, even if it is just a small amount. This recipe is perfect when you have a small portion of mashed potatoes left over. You will only need one cup for this recipe.
The potatoes get a bit crispy on the top, but stay creamy on the bottom. I like to bake the eggs so the yolk is still a little running. The combination of ingredients makes a delicious and easy breakfast perfect for two people. If you would like to serve additional meals make sure to save extra leftover mashed potatoes and double the recipe.
Helpful Tips
- Let the mashed potatoes warm to room temperature, making them easier to work with.
- Use a 10-ounce or larger ramekin/custard cup.
- Do not skip baking the mashed potato before adding the eggs. The mashed potatoes take time for them to heat through, adding the egg initially may cause the potatoes to not heat through properly.
- Use a shallow baking sheet for placing the ramekin/custard cups on.
- Let the dishes cool before serving the eggs and potatoes.
- If you have leftovers, cool the dish completely. Cover the dish with plastic wrap and place in the refrigerator for a day or two.
Ingredients
- Leftover Mash Potatoes– I like to use mashed potatoes that don’t have additional ingredients added to them, besides milk.
- Sour Cream – Full fat or reduced fat will work.
- Ham – I like to buy ham steak and cut it into cubes. Deli ham would also work.
- Cheddar Cheese – Shredded cheese. Package shredded cheese will work for this recipe.
- Eggs – Large eggs
- Salt and Pepper
- Butter – This is used to grease the ramekins/custard cups. I like using salted butter for more flavor.
Steps for making the leftover mashed
Preheat the oven to 350 degrees F. Grease two ramekins or custard cups with butter
Step one
Combine the potatoes, ham, sour cream, and cheese in a medium bowl.
Step two and three
Grease two ramekins or custard cups with butter. Divide the potato mixture between the ramekins/custard cups.
Step four, five, and six
Place the ramekins/custard cups on a baking sheet and place them in the oven. Bake for 25 to 30 minutes or until the edge of the potatoes starts to turn brown. Remove from the oven and crack an egg on top of each potato dish. Place back in the oven and bake for 15 to 20 minutes.
Check out these additional easy breakfast recipes
If you make this baked leftover mashed potatoes with eggs, I would love to hear about it! Please leave me a comment and a rating.
Baked Leftover Mashed Potatoes with Eggs
Ingredients
- 1 cup leftover mashed potatoes
- 1/4 cup sour cream
- 1/2 cup ham chopped
- 1/2 cup cheddar cheese
- 2 large eggs
- Salt and pepper to taste
Instructions
- Grease two ramekins or custard cups with butter. Preheat the oven to 350 degrees F.
- In a small bowl mix together the mashed potatoes, sour cream, ham, cheddar cheese, and chives. Divide the potato mixture between the 2 ramekins, mold it to the ramekins.
- Place the potatoes in the preheated oven and bake until the edges of the potatoes are crisp about 20 to 30 minutes.
- Remove the potatoes from the oven and crack an egg over the top of each potato dish. Season the egg with salt and pepper. Place the potatoes back into the oven and bake until the egg is set. Bake for about 15 to 20 minutes. For a runny egg yolk, it may take a little less time.
- Cool slightly and serve.
Notes
- Let the leftover mashed potatoes warm to room temperature before adding the other ingredients.
- Use a 10-ounce or larger ramekin/custard cup.
- Place the ramekin/custard cup on a baking sheet for baking.
- Cool the dishes slightly before serving them.
- If there are leftovers, cool completely. Cover the dish with plastic wrap and refrigerator.
- To reheat. Place in the microwave and heat until the desired temperature. If you prefer it can be heated in the oven. Heat the oven to 325 and heat until the desired temperature.
Nutrition
This recipe was originally published on March 16, 2016. It has been updated with new content and pictures on March 14, 2024.
Protein, carbs…a great combo and so perfect for my breakfast right now!
I love, love, love me some mashed potatoes! I haven’t made any in a while, so I’m thinking I need another batch here soon. But I agree with you. Whenever you make mashed potatoes, you just have to make a bucket load of ’em. There’s no such thing as a small batch of mashed potatoes! What a fun recipe idea to add an egg to the leftover version. Sounds delicious, Dawn!
What a fun idea! Bill is the mashed potato lover around here and he would be thrilled with these yummy eggs 🙂
Oh! This looks like a sunshine on a plate. Such an awesome breakfast to kick start a day.
Hi Dawn, mashed potatoes are my favorite thing ever, love how you incorporated the eggs in there looks delicious!
If I ate cheese or pig, I’d give this a go.