Baked Leftover Mashed Potatoes with Eggs

A side able of view of a bowl with baked mashed potatoes and an egg on top.

Baked Leftover Mashed Potatoes with Eggs

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.

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Course: Breakfast

Cuisine: American

Keyword: potato with egg, baked mashed potato, baked potato egg

Prep Time: 10

Cook Time: 45

Servings: servings

Calories: 340kcal

Author: Dawn

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 information is an estimate and may vary with the brands of ingredients used.

Nutrition