Leftover Mashed Potato Breakfast Biscuits
36 min
|
easy
Recipe by Eunice
Introduction
These leftover mashed potato breakfast biscuits flip yesterday's mash into flaky, buttery handhelds packed with soft-scrambled eggs, cheddar, and bacon, seasoned with garlic, salt, and pepper like I mean it.
Canned flaky dough keeps it fast, butter-brushed tops go golden, and the whole thing is perfect for post-holiday mornings, brunch spreads, or grab-and-go fuel without wasting a crumb.
Ingredients (8 servings)
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Ingredients:
- 1 cup leftover mashed potatoes leftover mashed potatoes
- 1 can flaky biscuit dough flaky biscuit dough 1 can
- ½ cup shredded cheddar cheese shredded cheddar cheese 2.5 oz
- 4 large eggs, scrambled soft large eggs 4 ct
- 2 slices bacon, cooked, crumbled bacon 2.22 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ¼ tsp salt salt
- ⅛ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 Tbsp unsalted butter (for scrambling eggs) unsalted butter 0.5 oz
- 2 Tbsp unsalted butter, melted (for brushing tops) unsalted butter 1 oz
How to Make Leftover Mashed Potato Breakfast Biscuits
-
Heat oven and prep your pan
Preheat the oven to 375 F or the temperature on your biscuit can and line a sheet pan with parchment, or preheat a cast-iron skillet for extra-crisp bottoms.
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Mix the potato filling
In a bowl combine the mashed potatoes, shredded cheddar, garlic powder, salt, and black pepper until smooth and spreadable.
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Soft-scramble the eggs
Whisk the eggs, melt 1 tablespoon butter in a nonstick skillet over medium-low, and scramble until just set and glossy because they will finish in the oven.
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Prep the biscuit dough
Open the can and separate the biscuits, then gently flatten each one into a 4 inch round on a lightly floured board without smashing the layers.
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Fill the centers
Spoon about 2 tablespoons potato mixture into the center of each round, add a heaping tablespoon of soft eggs, and sprinkle with crumbled bacon while leaving a clean 1/2 inch border.
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Seal like you mean it
Bring the dough edges up and over the filling to meet at the top, pinch firmly to seal, and set seam side down on the pan or tuck into a muffin tin for extra support.
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Butter and vent
Brush tops with the melted butter and cut a small 1/2 inch slit on each to let steam escape so they do not pop open.
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Bake to golden perfection
Bake 13 to 16 minutes until deeply golden and crisp, rotating the pan halfway if your oven has hot spots.
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Rest and serve
Let biscuits sit 5 minutes so the cheese sets, then serve hot while the centers are still creamy.
Substitutions
- Bacon -> roasted mushrooms or chopped kimchi
- Roasted chopped cremini or shiitake bring savory chew and concentrated umami, while kimchi adds smoky heat and a tangy pop that plays beautifully with the creamy potatoes.
- Cheddar -> smoked gouda or pepper jack
- Smoked gouda melts silkier and adds a subtle campfire vibe, while pepper jack keeps the pull but adds gentle heat and a little attitude.
- Biscuit dough -> puff pastry squares
- Puff pastry bakes shatter-crisp with buttery layers, giving you a flakier, more delicate shell that contrasts the creamy center in a very good way.
Tips
- Keep eggs custardy
- Pull the eggs when they still look a touch glossy so they finish perfect in the oven instead of turning into dry curds.
- Warm the mash slightly
- A quick microwave zap loosens cold potatoes so they spread easily and do not chill the dough, which helps the biscuits rise high.
- Use a muffin tin for tidy biscuits
- Nestling each stuffed biscuit in a muffin cup keeps seams sealed and shapes uniform if you tend to overfill like I do.
- Seal and vent for no leaks
- Moisten the edge lightly with water before pinching, press hard, set seam side down, and add a tiny vent slit to release steam.
- Cheese as edible glue
- A little cheese under and over the eggs melts into the potatoes and helps hold the filling together during the bake.
- Batch, chill, and bake
- After assembly, a 10 minute chill in the fridge firms the dough and seams so the biscuits bake taller and cleaner.
Nutrition Facts *
| Energy | 514 | kcal |
|---|---|---|
| Protein | 14 | g |
| Total Fat | 37 | g |
| Carbohydrates | 32 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My biscuits burst open in the oven, what went wrong?
- They were likely overfilled or under-sealed, so use less filling, pinch the seams firmly, set seam side down, and always cut a small vent slit.
- How do I avoid soggy bottoms?
- Preheat the sheet pan or use cast iron, make sure potatoes are not watery, and do not overdo the butter on the bottoms.
- Can I air-fry these?
- Yes, air-fry at 325 to 340 F for 8 to 12 minutes until golden, and check early since models run hot.
- Can I make them ahead?
- Assemble and chill up to 24 hours, then bake from cold and add 2 to 3 minutes, or bake and reheat at 325 F for 8 to 10 minutes.
- My mashed potatoes are loose, what should I do?
- Stir in extra cheddar or a tablespoon of instant mashed potatoes to tighten the mixture so it stays put when you fill.
- Can I skip the bacon and still get big flavor?
- Yes, add a pinch of smoked paprika and sliced scallions for savory depth without the pork.
Serving Suggestions
Crisp-topped biscuits love a finish of flaky salt, everything bagel seasoning, or a few chives for color and snap.
Serve with hot sauce, salsa verde, or a garlicky yogurt dip, and if you are feeling extra, a drizzle of hot honey on one bite will make you grin.
More pairings:
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