Saturday, August 20, 2016

Mashed Potato and Eggs Breakfast Bake

This is the best use of mashed potato leftover - to bake it, in certain way, with eggs. Follow the recipe below and you'll get hearty, delicious breakfast, which you will be craving over and over again.

Blog's Category: My Own Fast and Easy, Perfect Breakfast, Vegetarian


*** Mashed potato leftovers are blah. Those are never tasty next day unless... you bake them. What can be better for a breakfast than combination of eggs and potato, in all its variations?

What is it?

Your yesterday's mashed potato, cooked bell pepper and onion, layered in buttered ramekin, topped with eggs and cheese. All these goodness is baked in an oven.

Taste Description

Through golden cheesy crust, you are breaking into soft kingdom of buttery potato, flavorful and juicy bits of pepper and onion, tenderly chewy pieces of yolk and whites. It's just impossible to stop until spoon is already scratching the bottom of a dish. 


- Of course, bacon can be added to any (or all) layers into ramekins. But why? My carnivorous folks didn't drop a sound about something missing in there while devouring their ramekin's content :)
- Replace butter with olive oil if you wish so. Mostly, I use olive oil a lot, so a little butter for a breakfast doesn't hurt, right?
- Bell pepper can be replaced with carrot, tomato, zucchini, or squash.

How to Serve

- Serve right away. No reason to wait :)  

Mashed Potato and Eggs Breakfast Bake

For 3 individual ramekins:
  • about 2 cups of mashed potato leftovers, fluffed with a fork or potato ricer
  • 2-3 tbs butter (I use unsalted, but salted will work too)
  • green bell pepper, diced
  • 1 onion, diced
  • 6 eggs
  • about 3 slices of cheddar cheese
  • black pepper
  • pinch of salt
  • 1 tbs olive oil
-  Cook onion and pepper together, in a skillet with an olive oil, until lightly golden-brown.

- Turn oven on to 375F.

- Nicely butter bottom and sides of ramekins with a soft butter (soften butter placing it in a microwave for a 10-15 sec). 

- Distribute ingredients equally between ramekins -  potato goes on a bottom and slightly on a sides. Then cooked pepper and onion. Break eggs, one by one, first in a cup, then into ramekin, two per each. Place two thin slices of butter and sprinkle a little salt. Top with a slice or two of a cheddar.

- Bake in a pre-heated to 375F oven for about 20-30 minutes.

- Grind some fresh black pepper on a top and enjoy!



Don't tap layers too snugly. Let them be airy and loose.

No need to grate cheese. Slices work as well.

These buttery bubbles are appetizingly beautiful, aren't they?

Eggs are well done and yolk is cooked through. With a juicy vegetable padding it is just the way it should be.

Cheddar crust. Yumm.

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