Description
These Potato Cheddar Chive Bakes are a delicious Starbucks copycat recipe featuring tender diced russet potatoes combined with a smooth, cheesy egg mixture infused with fresh chives. Perfectly baked in a muffin pan for individual servings, they make a savory and satisfying breakfast or brunch option that’s both comforting and flavorful.
Ingredients
Vegetables and Seasonings
- 1 1/2 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
- ⅔ cup 2% cottage cheese
- 2 tablespoons 2% milk
- 1 cup shredded sharp cheddar cheese (divided)
- 2 tablespoons chopped fresh chives
Instructions
- Preheat oven and prepare pan: Preheat your oven to 325°F. Place a square brownie muffin pan on a rimmed baking sheet and generously spray it with olive oil spray, making sure to coat the corners well to prevent sticking.
- Cook potatoes: Heat a nonstick skillet over medium heat and add the olive oil. Add the diced potato, seasoning with ½ teaspoon kosher salt, freshly ground black pepper to taste, garlic powder, and paprika. Cover the skillet and cook on medium-low heat, stirring occasionally, for about 12 minutes until the potatoes are tender and browned. Add 1 tablespoon of water halfway through cooking and lower the heat to low to avoid burning.
- Cool potatoes: Remove the skillet from heat and let the cooked potatoes cool for 5 minutes to prevent scrambling the eggs in the next step.
- Blend egg mixture: In a blender, combine the eggs, liquid egg whites, cottage cheese, 2% milk, remaining ¼ teaspoon kosher salt, and black pepper to taste. Blend on high until very smooth, about 20 to 30 seconds. Stir in the chopped fresh chives by hand after blending.
- Assemble bakes: Divide the cooled diced potatoes evenly into each cavity of the muffin pan. Sprinkle half of the shredded cheddar cheese over the potatoes. Carefully pour the blended egg mixture into each cavity, filling them about ¾ full. Top each with the remaining ½ cup shredded cheddar cheese.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the centers are set and the tops appear dry and puffed up. Avoid overbaking to maintain a tender texture.
- Cool and serve: Remove the pan from the oven and let the bakes cool in the pan for 10 minutes. Use a small spatula to carefully remove each bake from the pan. Serve warm for a delightful breakfast treat.
Notes
- Use a rimmed baking sheet under the muffin pan to easily catch any spills or overflow.
- Adding water halfway through cooking potatoes helps them steam and become tender without sticking or burning.
- Letting the potato mixture cool before adding the eggs prevents the eggs from cooking prematurely and ensures a smooth bake.
- You can substitute the sharp cheddar with your preferred cheese for different flavor profiles.
- Fresh chives add a mild onion flavor, but you can add green onions or scallions as alternatives.
- Store leftovers refrigerated and reheat gently to avoid drying out.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
