Potato Cheddar Chive Bakes (Starbucks Copycat)
Make delicious little egg bites with potato, cheddar and chives.
Servings 6 servings
Calories 232kcal
Ingredients
- 1 lb 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
Instructions
- 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.
Notes
Reheating: Air fryer at 325°F for 5 to 6 minutes, or oven or toaster oven at 300°F for about 10 minutes. The air fryer brings the edges back best.
Rest before unmolding. Let the bakes sit 5 minutes out of the oven. They firm up as they cool and come out of the pan cleanly instead of tearing.
Blend until completely smooth. The eggs and cottage cheese should look like a pourable batter with no curds left. That's what makes the texture fluffy rather than grainy.
Stir after pouring. Give each cup a quick stir once it's filled so the potatoes distribute instead of sinking, which is what causes hollow bottoms.
Cottage cheese swap: Greek yogurt works in a pinch. Expect a slightly tangier flavor and a softer set.
Shortcut: Frozen diced potatoes work in place of fresh — thaw and pat them very dry first, and they may need the full roasting time plus a few extra minutes.
Storage: Refrigerate up to 4 days, or freeze up to 3 months. Wrap individually before freezing so you can reheat one at a time.
Make Square Muffins: You can use a standard muffin pan, but if you want to make square muffins, use this square muffin pan.
Nutrition
Calories: 232kcal | Carbohydrates: 15g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 483mg | Potassium: 456mg | Fiber: 2g | Sugar: 3g | Vitamin A: 466IU | Vitamin C: 8mg | Calcium: 191mg | Iron: 1mg
