Starbucks Potato Cheddar and Chive Bakes

This Starbucks Potato Cheddar and Chive Bakes recipe is a delicious and easy breakfast you can make at home! These fluffy egg bites are packed with tender potatoes, melted cheddar, and fresh chives—perfect for a quick meal or snack.

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Ingredients Needed:

• 2 cups diced red potatoes
• 1 1/4 teaspoons salt 
• 8 large eggs
• 2 teaspoons butter
• 1/2 cup cottage cheese
• 1/2 teaspoon onion powder
• 1/4 teaspoon distilled vinegar
• 1/4 teaspoon hot sauce
• 1/4 teaspoon Dijon mustard
• 2 tablespoons shredded Gruyère cheese
• 2 tablespoons shredded Monterey Jack cheese
• 2 tablespoons shredded white cheddar cheese
• 1/4 cup finely chopped spinach
• 3/4 cup shredded cheddar cheese
• 1 tablespoon chopped chives

How To Make Potato Cheddar and Chive Bakes?

1. Preheat the oven: Set your oven to 160°C and grease a muffin pan.
2. Cook the potatoes: Add diced potatoes to a small pot, cover with water, and add 1 teaspoon salt. Bring to a boil, cook for 10-12 minutes until tender, then drain and cool.
3. Blend the egg mixture: In a blender, combine eggs, butter, cottage cheese, onion powder, vinegar, hot sauce, mustard, and the remaining 1/4 teaspoon salt. Blend for 20 seconds until smooth.
4. Prepare the cheese mix: In a small bowl, mix Gruyère, Monterey Jack, and white cheddar cheese.
5. Assemble the muffin cups: Divide the cooled potatoes, cheese mix, and chopped spinach evenly into the greased muffin cups. Pour the egg mixture over them, then top with shredded cheddar cheese and chopped chives.
6. Bake: Place in the oven and bake for 25-30 minutes until the egg bites puff up and are fully cooked.
7. Cool & serve: Let them rest for 5 minutes before removing from the pan. Enjoy warm!

Recipe Tips:

• Boil the Potatoes Just Right: Don’t overcook the potatoes—boil them until just tender. If they get too soft, they will break apart and make the egg mixture too watery.
• Blend the Egg Mixture Well: Make sure to blend the egg mixture until completely smooth. This helps the eggs bake evenly and gives the bakes a light and fluffy texture.
• Use a well-greased muffin Pan: Grease the muffin pan generously with butter or oil to prevent sticking. If you have silicone muffin cups, they work even better for easy removal.
• Don’t Overfill the Muffin Cups: Fill each muffin cup about ¾ full to leave space for the eggs to rise while baking. If you fill them too much, they might spill over.
• Let Them Cool Before Removing: After baking, let the egg bakes cool for at least 5 minutes before taking them out. This helps them set properly and prevents them from falling apart.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Potato Cheddar and Chive Bakes cool completely. Then, store them in an airtight container in the fridge for up to 4 days.
• Freeze: After cooling, put them in a freezer-safe bag or container and freeze for up to 2 months.
• Reheat: Set the air fryer to 150°C. Place the bakes in the basket and heat for 4-5 minutes until warmed through.

Nutrition Facts:

• Calories: 127 kcal
• Total Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 141mg
• Sodium: 419mg
• Potassium: 128mg
• Total Carbohydrate: 3g
• Dietary Fiber: 0.2g
• Sugars: 1g
• Protein: 9g

Try More Starbucks Recipes:

• Starbucks Iced Lavender Cream Oatmilk Matcha
• Starbucks Sous Vide Egg Bites Bacon Gruyere
• Starbucks Iced Pumpkin Cream Chai