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
Scale
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.
