Skip the drive thru and make a batch of Starbucks Potato Cheddar Chive Bakes at home! They are a perfectly fluffy egg bite loaded with tender baked potatoes. Each bite gets topped with a layer of melty cheese and fresh chopped chives.
Why You’ll Love This Recipe
- Save money – these potato, cheddar and chive bakes from Starbucks are delicious, but expensive. Make a batch at home so you can save money and skip the drive thru
- Perfect for meal prep – these are a meal prep favorite of mine because you can quickly make 6 servings at once. Reheat them each morning for a quick and healthy breakfast.
- Great for kids and adults – these savory egg bites with tender roasted red potatoes are great for both kids and adults alike. The roasted onions and chopped chives add tons of flavor, but you can omit them for kids.
- Freezer friendly – if you aren’t going to eat the whole batch in a week, you can freeze these breakfast bites for later.
These potato egg bites are the perfect thing for meal prep or as a part of a brunch spread. If you want to serve these for brunch you can serve them alongside this crispy baked bacon and overnight French toast casserole.
If you want to make these for meal prep you can also prep a batch of chicken sausage links for extra protein or these protein waffles for something sweet.
- Red potatoes and yellow onion – roast diced red potatoes with diced yellow onion before baking them with the egg mixture
- Large eggs – the eggs help bind these potato breakfast bites together.
- Cottage cheese – blend cottage cheese with the eggs to make these breakfast bites soft, fluffy and add a slight cheese flavor.
- Sharp cheddar cheese – Top the egg bites with a generous layer of shredded cheese. The cheese gets all melty and slightly crispy on top when broiled.
- Chives – add finely chopped chives on top of each potato bake. These add a lovely onion flavor and a bright green to the top of each bite.
- Salt, onion powder, smoked paprika – season the potatoes with salt and smoked paprika and add some onion powder to the egg and cottage cheese mixture. You can change up these dry seasonings as you see fit. Use some crushed red pepper or cayenne pepper powder for extra spice. Add a little garlic powder to really up the garlicky flavor.
There are so many ways to customize this Starbucks potato cheddar chive bakes recipe to make it your own! You can use russet potatoes or sweet potatoes in place of the red potatoes, but you want to make sure you peel them before dicing them. You can also use baby yellow potatoes without peeling them because they have soft skin.
You can use different toppings or mix ins to alter the flavor of the potato egg bites. These are some of my favorite combos:
- Red pepper and feta – Add chopped roasted red peppers and crumbled feta to the muffin tin with the roasted potatoes prior to adding the egg mixture.
- Spinach and tomato – Sauté spinach and diced tomatoes until soft and wilted. add them to the muffin tin before added the egg mixture of shredded mozzarella cheese in top.
- Bacon and gruyere – add crispy cooked bacon to the potato bakes and use gruyere cheese on top. Instead of the finely slices chives, I like to use some thinly sliced green onion.
How to make
Step 1: Roast Red Potatoes and Blend Egg Mixture
To begin, preheat oven to 400F and line a baking sheet with parchment paper. Then, place the diced potatoes and onions on the baking sheet. Toss with oil, salt and smoked paprika. Bake at 400F for 15 minutes (Image 1).
While the potatoes bake, spray a 12 slot muffin pan with oil. Blend the eggs, cottage cheese, onion powder and a pinch of salt in a high speed blender until completely smooth (Image 2).
Step 2: Add All ingredients to the Muffin pan
After the potatoes roast, lower the oven temperature to 350F. Distribute the roasted potatoes evenly into each slot of the muffin pan (Image 3).
Pour the egg mixture on top (Image 4). Stir gently to mix the egg mixture and potatoes. Sprinkle the cheese and chives on top of the eggs and potatoes (Image 5).
Step 3: Bake and Cool
Bake at 350F for 18-20 minutes. Switch the oven to broil for just a minute or two to brown the cheese. Allow to cool slightly before serving (Image 6).
You can bake these in a standard muffin pan, but if you want to make them square grab this square muffin pan. It would also be really fun for a batch of brownies!
Storage, reheating and freezing
Allow the potato cheddar and chive bakes to cool completely and then store in an airtight container in the refrigerator. Store in the fridge for up to 5 days. Reheat in the air fryer or oven at 300F for 10 minutes or in the microwave for 45 seconds.
You can freeze these potato egg bites after they are fully cooked. Place in a freezer safe container and freeze for up to 3 months.
Check out these other Breakfast Meal Prep Recipe
- Protein Baked Oatmeal
- Strawberry Chia Pudding
- Cheeseburger Breakfast Casserole
- Homemade Wake Up Wrap
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 1lb red potatoes – diced into 1/2” pieces
- 1/2 a yellow onion – large dice
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/8 tsp smoked paprika
- 4 large eggs
- 1 cup cottage cheese
- 1 tsp onion powder
- 1 cup shredded sharp cheddar cheese
- 2 tbsp finely diced chives
- Preheat oven to 400F and line a baking sheet with parchment paper. Place the diced potatoes and onions on the baking sheet. Toss with oil, salt and smoked paprika. Bake at 400F for 15 minutes.
- While the potatoes bake, spray a 12 slot muffin pan with oil. Blend the eggs, cottage cheese, onion powder and a pinch of salt in a high speed blender until completely smooth.
- After the potatoes roast, lower the oven temperature to 350F. Distribute the roasted potatoes evenly into each slot of the muffin pan and pour the egg mixture on top. Stir gently to mix the egg mixture and potatoes.
- Sprinkle the cheese and chives on top of the eggs and potatoes. Bake at 350F for 18-20 minutes. Switch the oven to broil for just a minute or two to brown the cheese.
- Allow to cool slightly before serving.
- Store in the fridge for up to 5 days
- Reheat in a toaster oven or oven at 300F for 10 minutes or microwave for 45 seconds
- You can use a standard muffin pan, but if you want to make square muffins, use this square muffin pan.