If you’ve ever craved a warm, cheesy, and irresistibly savory breakfast treat that reminds you of your favorite coffee run, then the Potato Cheddar Chive Bakes (Starbucks Copycat Recipe) Recipe is here to steal your heart. These delightful bakes bring together tender potatoes, sharp cheddar, and fresh chives all wrapped up in a fluffy, custardy egg base that bakes to golden perfection. Whether you’re entertaining friends, enjoying a weekend brunch, or just want an easy, wholesome meal that feels a little special, this recipe nails that crave-worthy comfort food vibe with every bite.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and quality ingredients that work together to create a harmonious mix of flavors and textures. Each component is essential—from the creamy cheddar and fresh chives adding brightness to the hearty potatoes that bring such satisfying substance.
- Olive oil: Provides the perfect base for sautéing the potatoes to a golden, crispy finish.
- Russet potato (1, peeled and diced into ¼-inch cubes): Offers a tender, starchy bite that forms the hearty backbone of the bake.
- Kosher salt (¾ teaspoon, divided): Enhances all the natural flavors without overpowering them.
- Freshly ground black pepper: Adds a subtle kick and warmth throughout.
- Garlic powder (¼ teaspoon): Brings depth and a gentle hint of savory sharpness.
- Sweet paprika (¼ teaspoon): Gives a touch of smoky color and nuanced flavor.
- Large eggs (6): Create a rich and fluffy structure that binds everything beautifully.
- Liquid egg whites (¼ cup): Lighten up the texture while adding protein.
- 2% cottage cheese (â…” cup): Adds creaminess and a subtle tang to the mixture.
- 2% milk (2 tablespoons): Keeps the bake moist and tender.
- Sharp cheddar cheese (1 cup, shredded and divided): Brings that iconic cheesy, melty goodness essential to this copycat.
- Fresh chives (2 tablespoons, chopped): Infuse brightness and a lovely onion-like aroma that lifts each bite.
How to Make Potato Cheddar Chive Bakes (Starbucks Copycat Recipe) Recipe
Step 1: Prep Your Oven and Pan
Start by heating your oven to 325°F, which is just right for gently baking these bakes to perfection without drying them out. Place a square brownie muffin pan on a rimmed baking sheet for easy handling, and spray it generously with olive oil spray, especially in the corners. This prevents sticking and helps with easy cleanup, ensuring your bakes come out in perfect shape every time.
Step 2: Sauté Those Potatoes
Heat olive oil in a nonstick skillet over medium heat, then add the diced potatoes along with half the salt, black pepper, garlic powder, and paprika. Cover the pan and cook gently on medium-low, stirring occasionally so those potatoes brown beautifully without burning. Around the halfway point, splash in a tablespoon of water to help them steam and soften evenly. This step takes about 12 minutes and results in tender, golden cubes bursting with flavor.
Step 3: Let the Potatoes Cool
After cooking, allow your potatoes to cool for about 5 minutes. This step helps to avoid scrambling the eggs when they eventually meet the potatoes. Taking this little pause ensures layers of texture without watery eggs or upset proportions.
Step 4: Blend the Egg Mixture
While the potatoes cool, blend the eggs, liquid egg whites, cottage cheese, milk, the remaining salt, and black pepper in a blender until silky smooth—about 20 to 30 seconds. This blending creates a luxuriously creamy and light custard base that sets the stage for the bakes’ pillowy texture. Once smooth, fold in the fresh chives, which infuse each bite with vibrant color and a subtle onion-green freshness.
Step 5: Assemble the Bakes
Distribute the cooled potatoes evenly into the muffin pan cavities, then sprinkle half of the shredded cheddar cheese over them. Next, carefully pour the creamy egg mixture over the potatoes and cheese, filling each cavity about three-quarters full. Top each one with the remaining sharp cheddar. This layering of potato, cheese, and custard ensures each bite delivers a perfect balance of gooey cheese and tender egg with crispy pockets of potatoes.
Step 6: Bake to Perfection
Pop the pan in the oven and bake for 25 to 30 minutes. You’ll know it’s done when the centers are fully set and the tops look dry and slightly puffed up. Resist the urge to overbake because that’s when the custard can get rubbery instead of tender and fluffy. Once baked, let the bakes cool in the pan for 10 minutes—they firm up wonderfully and come out easily with a small spatula.
How to Serve Potato Cheddar Chive Bakes (Starbucks Copycat Recipe) Recipe
Garnishes
Sprinkle a few extra chopped fresh chives over the top for a pop of color and fresh flavor that instantly elevates presentation and taste. A light dusting of smoked paprika makes them look even more appetizing, and a dollop of sour cream or Greek yogurt adds creamy tang that complements the cheddar beautifully.
Side Dishes
These bakes pair wonderfully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. For a heartier brunch, serve alongside crispy bacon or turkey sausage strips. Fresh fruit or a juicy tomato salad adds a refreshing contrast, balancing the savory depth of the Potato Cheddar Chive Bakes (Starbucks Copycat Recipe) Recipe perfectly.
Creative Ways to Present
Try serving the bakes in individual ramekins or mini cast-iron skillets to make each portion feel special, especially for guests. You can also top them with avocado slices or a drizzle of your favorite hot sauce for a personalized touch. If you’re packing breakfast on-the-go, wrap them warm in parchment paper with a fresh herb sprig for a charming, portable meal.
Make Ahead and Storage
Storing Leftovers
Leftover Potato Cheddar Chive Bakes keep well in an airtight container in the refrigerator for up to 3 days. Storing them this way maintains their creamy texture and lets the flavors meld even further, making perfect next-day breakfasts or snacks.
Freezing
If you want to prep in advance, these bakes freeze beautifully. After baking and cooling completely, wrap each piece tightly in plastic wrap and place in a freezer-safe container or bag. Freeze them for up to 2 months, so you’re always ready to pull out a convenient, wholesome breakfast option.
Reheating
For best results, reheat leftovers or thawed bakes in the oven at 325°F for about 10 to 15 minutes to restore their soft texture and crispy tops. You can also microwave on medium power, but the oven method preserves that fresh-baked taste and texture wonderfully.
FAQs
Can I use a different type of potato for this recipe?
Russet potatoes work best due to their starchy texture, which helps the bakes hold together and achieve a creamy interior. However, Yukon Gold can be a good substitute if you prefer a slightly waxier, buttery flavor, though the texture will be less fluffy.
Is it possible to make this recipe dairy-free or vegan?
You can swap the cheddar for a dairy-free cheese and substitute the cottage cheese with a plant-based alternative, but keep in mind the texture and flavor will change. For a vegan approach, using silken tofu blended with nutritional yeast and kala namak might work, though it won’t taste quite like the original.
How can I make these Potato Cheddar Chive Bakes more protein-rich?
Besides eggs and cottage cheese, adding cooked and crumbled turkey bacon or diced ham can boost the protein content. You can also mix in a tablespoon of chia or flax seeds into the egg base for extra nutrition without compromising flavor.
Can I prepare the potato mixture the night before?
Absolutely! Cooking and seasoning the potatoes a day ahead saves time. Just refrigerate them overnight and make sure they’re cooled completely before assembling and baking the next day.
What should I do if my bakes puff up too much or crack on top?
A slight puffing is normal because of the eggs expanding in the oven, but if they rise too much or crack, you might be overbaking or baking at too high a temperature. Try baking a few minutes less or lowering your oven temperature slightly for a more even, gentle bake.
Final Thoughts
There’s something truly special about the Potato Cheddar Chive Bakes (Starbucks Copycat Recipe) Recipe that warms the soul and satisfies cravings for cheesy, comforting goodness. It’s simple enough for a weekday breakfast yet impressive enough for guests. Give it a try—you’ll find this recipe quickly becoming a beloved staple in your kitchen rotation!
Print
Potato Cheddar Chive Bakes (Starbucks Copycat Recipe) Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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 custard baked to perfection in a muffin pan. Perfect for a hearty morning meal or brunch, they combine savory flavors and fluffy texture in convenient individual servings.
Ingredients
Potatoes
- 1 ½ 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 the Oven: Set your oven to 325°F (163°C). Place a square brownie muffin pan on a rimmed baking sheet and spray generously with olive oil spray, ensuring you coat all corners well to prevent sticking.
- Cook the Potatoes: Heat a nonstick skillet over medium heat and add 1 ½ teaspoons olive oil. Add the diced potato and season with ½ teaspoon kosher salt, freshly ground black pepper to taste, garlic powder, and sweet paprika. Cover the pan and cook on medium-low heat, stirring occasionally, until the potatoes are tender and browned, approximately 12 minutes. About halfway through cooking, add 1 tablespoon of water and lower heat to avoid burning.
- Cool the Potatoes: Remove from heat and let the cooked potatoes cool for about 5 minutes so they are easier to handle and won’t affect the egg mixture’s texture.
- Prepare the Egg Base: In a blender, combine the 6 large eggs, ¼ cup liquid egg whites, ⅔ cup 2% cottage cheese, 2 tablespoons 2% milk, the remaining ¼ teaspoon kosher salt, and black pepper to taste. Blend on high speed for 20 to 30 seconds until the mixture is very smooth. Stir in the chopped fresh chives by hand to distribute evenly.
- Assemble the 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. Then carefully pour the egg mixture into each cavity until about ¾ full. Top each cavity with the remaining shredded cheddar cheese.
- Bake: Place the pan in the preheated oven and bake until the centers are set and the tops appear dry, about 25 to 30 minutes. The bakes will puff up when they are done—avoid over-baking to maintain moistness.
- Cool and Serve: Remove the pan from the oven and allow the bakes to cool in the pan for 10 minutes. Then use a small spatula to carefully remove each portion. Serve warm for a satisfying, protein-packed breakfast.
Notes
- Use a rimmed baking sheet under the muffin pan to catch any potential spills and make handling easier.
- Adding water midway through potato cooking helps prevent them from sticking and burning.
- Allowing the potatoes to cool before blending them with eggs ensures a smooth texture without cooking the eggs prematurely.
- Substitute 2% cottage cheese and milk with your preferred dairy alternatives to modify fat content if desired.
- This recipe yields 4 servings, perfect for a small family breakfast or meal prep.
