Description
These Potato Cheddar Chive Bakes are a delicious Starbucks copycat breakfast treat featuring tender diced potatoes, sharp cheddar cheese, fresh chives, and a smooth egg base. They’re baked to golden perfection in a muffin pan, making them perfect for a quick and satisfying morning meal or snack.
Ingredients
Scale
Potato Mixture
- 1 1/2 teaspoons olive oil
- 1 russet potato, peeled and diced into ¼-inch cubes (about 8 oz after peeling)
- ¾ teaspoon kosher salt, divided
- Freshly ground black pepper, to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon sweet paprika
Egg Mixture
- 6 large eggs
- ¼ cup liquid egg whites
- â…” cup 2% cottage cheese
- 2 tablespoons 2% milk
- 1 cup shredded sharp cheddar cheese, divided
- 2 tablespoons chopped fresh chives
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Place a square brownie muffin pan on a rimmed baking sheet and generously spray it with olive oil spray, making sure to coat the corners well to prevent sticking.
- Cook Potatoes: Heat a nonstick skillet over medium heat and add the olive oil. Add the diced potatoes and season with ½ teaspoon kosher salt, black pepper to taste, garlic powder, and paprika. Cover the skillet and cook on medium-low heat, stirring occasionally, until the potatoes are tender and nicely browned, about 12 minutes. Add 1 tablespoon water halfway through cooking and lower heat to low to avoid burning.
- Cool Potatoes: Remove the skillet from heat and let the potatoes cool for 5 minutes to prevent scrambling the eggs in the next step.
- Prepare Egg Mixture: In a blender, combine the eggs, liquid egg whites, cottage cheese, 2% milk, remaining ¼ teaspoon kosher salt, and black pepper to taste. Blend until very smooth, about 20 to 30 seconds. Stir in the chopped fresh chives by hand.
- Assemble Bakes: Evenly divide the cooled diced potatoes among the muffin pan cavities. Sprinkle half of the shredded cheddar cheese over the potatoes. Carefully pour the egg mixture into each cavity, filling them about ¾ full. Top each with the remaining ½ cup shredded sharp cheddar cheese.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the centers are set and the tops appear dry. The bakes will puff up as they cook; avoid over-baking to keep them tender.
- Cool and Serve: Remove the pan from the oven and let the bakes cool in the pan for 10 minutes. Use a small spatula to carefully remove each bake from the muffin pan. Serve warm.
Notes
- Using a blender ensures a smooth, creamy egg base that combines wonderfully with the cottage cheese and chives.
- Make sure to cool the potatoes before adding the egg mixture to prevent premature cooking and curdling.
- You can substitute sharp cheddar with another cheese like Monterey Jack or Gruyère for a different flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently before serving.
- For a vegetarian version, all ingredients are already suitable. For gluten-free, confirm your cheeses and seasoning do not contain additives with gluten.
