Description
These Potato Cheddar Chive Bakes are a delicious Starbucks copycat recipe perfect for a protein-packed breakfast or snack. Featuring tender sautéed russet potatoes, sharp cheddar cheese, fresh chives, and a smooth custardy egg base, these baked bites combine savory flavors with a satisfying texture. Ideal for meal prep or a quick grab-and-go option, they boast a golden top and a fluffy interior that will delight any brunch lover.
Ingredients
Scale
Vegetables & Dairy
- 1 russet potato, peeled and diced into ¼-inch cubes (about 8 oz after peeling)
- 1 cup shredded sharp cheddar cheese, divided
- 2 tablespoons chopped fresh chives
- â…” cup 2% cottage cheese
- 2 tablespoons 2% milk
Egg Mixture
- 6 large eggs
- ¼ cup liquid egg whites
Seasonings & Oils
- 1½ teaspoons olive oil
- ¾ teaspoon kosher salt, divided
- Freshly ground black pepper, to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon sweet paprika
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F. Place a square brownie muffin pan on a rimmed baking sheet and generously spray it with olive oil spray, ensuring all corners are well coated to prevent sticking.
- Sauté potatoes: Heat a nonstick skillet over medium heat and add the olive oil. Add the diced potato, then season with ½ teaspoon kosher salt, freshly ground black pepper to taste, garlic powder, and sweet paprika. Cover and cook on medium-low heat, stirring occasionally, until the potatoes are tender and browned, about 12 minutes. Halfway through cooking, add 1 tablespoon water and lower the heat to low to avoid burning.
- Cool potatoes: Remove the skillet from heat and let the sautéed potatoes cool for 5 minutes to avoid scrambling the eggs when combined.
- Prepare egg base: In a blender, combine the 6 eggs, ¼ cup liquid egg whites, ⅔ cup cottage cheese, 2 tablespoons milk, the remaining ¼ teaspoon kosher salt, and black pepper to taste. Blend on high until very smooth and creamy, approximately 20 to 30 seconds. Stir in the chopped fresh chives.
- Assemble bakes: Evenly divide the cooled diced potatoes into each cavity of the prepared muffin pan. Sprinkle half of the shredded cheddar cheese over the potatoes. Carefully pour the egg mixture into each cavity, filling about three-quarters full. Finally, sprinkle the remaining cheddar cheese evenly on top of each cup.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the centers are set and the tops look dry and slightly puffed. Do not overbake to keep the texture tender.
- Cool and remove: Remove the muffin pan from the oven and allow the bakes to cool in the pan for 10 minutes. Use a small spatula to carefully remove each potato cheddar chive bake from the pan. Serve warm or at room temperature.
Notes
- Using a blender for the egg mixture ensures a very smooth custard texture in the final bake.
- Make sure to let the potatoes cool slightly before adding to the egg base to prevent premature cooking of the eggs.
- These bakes can be stored in the refrigerator for up to 3 days and reheated gently in the microwave.
- Substitute liquid egg whites with extra large eggs if unavailable, adjusting quantity to about 2 large eggs.
- For a dairy-free version, use dairy-free cottage cheese and milk alternatives, and a vegan cheddar substitute.
