Individual Mashed Potato Breakfast Ramekins Recipe

Let me tell you about the time I discovered brunch perfection in the form of cheesy, bacon-studded mashed potato nests cradling perfectly baked eggs—it’s like comfort food leveled up to culinary genius!

I adore commencing my day with these Individual Mashed Potato Breakfast Ramekins. They’re filled to the brim with potato, cheese, and bacon.

I think eggs make a better breakfast than an underlayer of potatoes, and with a sprinkle of chives, they’re a fresh, awake dish.

Individual Mashed Potato Breakfast Ramekins Recipe Ingredients

• Russet Potatoes: Rich in carbohydrates, they provide energy and are a good source of fiber.
• Bacon: Adds protein and a savory, smoky flavor, though it is high in fat.
• Cheddar Cheese: Offers calcium and protein while contributing a creamy texture.
• Eggs: High in protein and essential vitamins, enhancing richness and nutrition.
• Chives: Low in calories, they bring a mild onion flavor and essential vitamins.

Individual Mashed Potato Breakfast Ramekins Recipe Ingredient Quantities

• 2 large russet potatoes, peeled and cubed
• 1/3 cup milk
• 2 tablespoons butter
• Salt and pepper to taste
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 4 large eggs
• 2 tablespoons chopped chives
• Non-stick cooking spray

How to Make this Individual Mashed Potato Breakfast Ramekins Recipe

1. Lightly coat four ramekins with non-stick cooking spray; then preheat your oven to 375°F (190°C).

2. In a big pot, in water salted until it tasted of the sea, boil the potatoes cut into cubes until they were tender, about 15-20 minutes. Then drain them well.

3. Put the potatoes back in the pot, add butter, and mash until smooth. Gradually add milk while continuing to mash until creamy. Season with salt and pepper to taste.

4. Blend in the bacon bits and half of the shredded cheddar into the potatoes.

5. Equally distribute the mixture of mashed potatoes among the ramekins that you have prepared. Press lightly to create a small well in the center of each portion. Note: The mashed potato mixture should not be heaped in the ramekins; otherwise, it may overflow in the next step.

6. With great care, split an egg and let it fall into the hollow of each ramekin, so that it rests on the mashed potato within.

7. Add the leftover shredded cheddar cheese to finish each egg.

8. Put the ramekins on a baking sheet and bake in a preheated oven for 12-15 minutes, or until set egg whites in the ramekins mark a clear distinction between the egg whites and the egg yolks, which are still a bit runny.

9. Take the ramekins out of the oven and allow them to cool for a few moments before serving.

10. Chopped chives should be used to garnish each ramekin, and they should be served at once.

Individual Mashed Potato Breakfast Ramekins Recipe Equipment Needed

1. Ramekins
2. Non-stick cooking spray
3. Oven
4. Large pot
5. Measuring cups and spoons
6. Potato peeler
7. Knife
8. Cutting board
9. Colander or strainer
10. Potato masher
11. Mixing spoon
12. Baking sheet
13. Spoon (for creating wells and distributing ingredients)
14. Egg separator (optional, for splitting eggs)
15. Oven mitts or heat-resistant gloves

FAQ

• Can I use a different type of potato?Certainly, Yukon Gold or red potatoes would work really well, albeit they might yield a slightly different texture.
• Is there an alternative for bacon?Certainly! Give turkey bacon a whirl, or leave it out altogether for a vegetarian version.
• How do I prevent the potatoes from becoming lumpy?Ensure that they are mashed while still hot and that they are not overworked so as to maintain a smooth texture.
• Can I prepare these ramekins in advance?You can make the mashed potatoes and bacon in advance, but it’s best to add the eggs and bake fresh for the best results.
• What size ramekins should I use?Utilize ramekins that are 6 to 8 ounces in size—ideal for serving single portions.
• Can I substitute the cheddar cheese?Indeed, attempt to use Swiss or mozzarella if a different flavor profile is desired.

Individual Mashed Potato Breakfast Ramekins Recipe Substitutions and Variations

Milk: For a dairy-free choice, use almond milk or oat milk.
When a recipe calls for butter, you can substitute it with olive oil or coconut oil. Both are nutty-flavored, non-dairy alternatives.
Bacon: Substitute turkey bacon or vegetarian bacon for a lighter or plant-based choice.
Cheddar Cheese: Consider using mozzarella or a cheese alternative that is free from milk.
Chives: For a different flavor profile, use green onions or parsley.

Pro Tips

1. Potato Texture: For the creamiest mashed potatoes, use a potato ricer or food mill instead of mashing by hand. This will ensure there are no lumps and give you an ultra-smooth texture.