Leftover Mashed Potato Breakfast Biscuits Recipe

Prep Time	Cook Time	Total Time
15 min	20 min	35 min

How to Make Leftover Mashed Potato Breakfast Biscuits

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Prep oven and biscuits

Preheat your oven to 375°F and line a baking sheet with parchment paper or lightly grease it.
Open the can of biscuit dough and separate the biscuits on a cutting board.
Mix the potato filling

In a bowl, stir together mashed potatoes, shredded cheddar, bacon crumbles, garlic powder, salt, and black pepper.
Taste and adjust the seasoning if your leftover potatoes were already well seasoned.
Soft scramble the eggs

Crack the eggs into a small bowl and beat them lightly with a fork.
Heat 1 tablespoon butter in a nonstick skillet over medium heat until melted and slightly foamy.
Pour in the eggs and cook, stirring gently, until soft scrambled and still a little glossy.
Remove the pan from the heat so the eggs do not overcook later in the oven.
Fill and seal the biscuits

Working one at a time, gently press each biscuit into a flat round, about 4 inches wide.
Place a spoonful of potato mixture in the center, then top with a spoonful of soft scrambled eggs.
Bring the edges of the dough up and over the filling and pinch well to seal into a ball.
Arrange the filled biscuits seam side down on the prepared baking sheet.
Bake and serve

Brush the tops of the biscuits with the 2 tablespoons melted butter for a golden, flavorful crust.
Bake for 13 to 16 minutes, or until the biscuits are puffed and deep golden brown.
Let them cool for a few minutes before serving, so the filling can set slightly.

Substitutions

Swap bacon with breakfast sausage: Cook and crumble breakfast sausage to use instead of bacon for a slightly richer, more peppery bite. Drain well so the biscuits stay crisp and not greasy.
Use pepper jack instead of cheddar: Pepper jack melts just as nicely as cheddar but adds a gentle heat that pairs well with the rich potatoes. Keep the amount the same so the filling does not leak out while baking.
Try mashed sweet potatoes instead of regular mashed potatoes: Try mashed sweet potatoes in place of regular mashed potatoes for a sweet-savory biscuit with a deeper orange color. Cut back the salt slightly, since sweet potatoes can taste overwhelmed by too much seasoning.

Tips

Start with cold mashed potatoes: Cold mashed potatoes hold their shape better in the biscuits and keep the centers creamy instead of runny.
Do not overwork the biscuit dough: Press the dough gently and avoid stretching it too thin, or the biscuits may tear and leak filling.
Season based on your original potatoes: If your leftover mashed potatoes were already very buttery or salty, reduce the added salt and cheese slightly.
Use visual cues for doneness: Bake until the biscuits are a deep golden brown and feel firm when you gently tap the tops.
Make ahead and reheat: Bake the filled biscuits, cool completely, then reheat in a 325°F oven until warmed through for busy mornings.

Energy	696	kcal
Protein	23	g
Total Fat	40	g
Carbohydrates	61	g
Dietary Fiber	4	g

FAQ

My biscuits burst open and leaked; what went wrong?: They were likely overfilled or not sealed tightly, so steam forced the seams open during baking. Leave a small border of plain dough around the filling and pinch the seams together firmly.
Can I assemble these the night before?: You can assemble the filled biscuits and refrigerate them tightly covered for up to twelve hours. Bake straight from the fridge, adding a couple extra minutes if needed for full browning.
How do I keep the bottoms from overbrowning?: Use parchment paper or a silicone baking mat, which helps distribute heat more gently under the biscuits. You can also move the oven rack up one level from the very bottom position.
Can I skip the eggs or serve them on the side?: Yes, you can leave out the scrambled eggs and simply fill the biscuits with the potato mixture and cheese. Serve freshly scrambled eggs on the side instead, if you prefer a looser, classic breakfast plate.

Reviews

Rated 5 ★ (out of 5) based on 4 reviews.
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alal, Atlanta: This is soooo good!!! I did add extra cheddar (we love cheese!) I also mixed in a little more bacon and a pinch more garlic powder. Next time I think I will try adding some chopped green onions. Love these and my husband loved them!! I'm happy to see they warm up good the next day. Will definitely make again. — 5 ★

Eunice: So glad these biscuits were a hit for you both!
dr_1309, Tampa: I made these for breakfast. I didnt have bacon on hand, so just used more cheese. So good! Next time I'll make the whole batch 😍 NO Leftovers! :( — 5 ★

Eunice: Glad the extra cheese worked so well for you!
Teresa: great recipe but i mix mashed potatoes with sharp cheddar and bacon bits use more garlic powder and pepper and i soft scramble eggs with butter then stuff the dough and pinch it tight 😋 i brush extra melted butter on top and bake a little longer till golden also this recipe is a great fix for my usaul leftover potatoes when i dont want plain biscuits — 5 ★

Eunice: Love those tweaks, Teresa! Sharp cheddar and extra seasoning are perfect here, and butter-scrambled eggs plus a tight pinch on the seams really helps keep the filling in. Brushing with melted butter and baking to deep golden is exactly the move for the flakiest tops.
Sandra, Victoria: My Husband is kinda picky and this was perfect for us both! 🥔 — 5 ★

Eunice: Glad these worked for both of you, Sandra! If you want to tailor them even more for a picky eater, try swapping the cheddar for a milder cheese or leaving the garlic powder out.