Potato Cheddar and Chive Bakes– Easy Starbucks Copycat

These Potato Cheddar and Chive Bakes are soft, oven-baked egg muffins made with red potatoes, cottage cheese, and a mix of melty cheeses. They’re hearty, high-protein, and easy to prep ahead — ideal for breakfast on chaotic mornings or whenever you just want something warm and real. Plus, they freeze well. That too.

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Quick Summary

• Prep time: 20 mins
• Cook time: 25 mins
• Flavor: cheesy, savory, slightly peppery
• Great for: meal prep, comfort meals, fridge clean-outs

Why I Like This Recipe

Honestly? They came from a low-energy morning and turned out kinda perfect. Good texture. Lots of cheese. Makes 12, so I didn’t have to cook again the next day. That’s a win.

Ingredients

• 2 cups red potatoes, diced
• 1¼ tsp salt
• 8 large eggs
• 2 tsp butter
• ½ cup cottage cheese
• ½ tsp onion powder
• ¼ tsp vinegar
• ¼ tsp Dijon mustard
• ¼ tsp hot sauce
• 2 tbsp shredded Gruyère
• 2 tbsp shredded Monterey Jack
• 2 tbsp shredded white cheddar
• ¼ cup chopped spinach
• ¾ cup shredded cheddar
• 1 tbsp chopped chives

How To Make Potato Cheddar and Chive Bakes

1. Boil your potatoes: Dice small, boil in salted water until fork-tender but not mushy. Drain and let cool a bit.
2. Blend the egg base: Toss eggs, butter, cottage cheese, salt, and seasonings in a blender. Blend until smooth.
3. Mix your cheeses: Combine Gruyère, Monterey Jack, and white cheddar in a bowl. Keep the shredded cheddar separate for topping.
4. Fill the muffin tins: Grease the cups. Add a bit of potato, a pinch of cheese blend, and a little spinach to each.
5. Add egg mixture: Pour in the egg base until cups are ¾ full. Top with cheddar and chives.
6. Bake it all: Bake at 160°C / 320°F for 25–30 minutes. Let rest 5 minutes before removing from the tin.

Tips for Success

• Don’t skip the blending — it makes the eggs light and creamy
• Use silicone muffin pans if you’ve got one — they pop out easy
• Potatoes should be diced small so they cook evenly
• Let them cool slightly before eating — it helps them firm up

Storage and Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Wrap individually and freeze for up to 2 months.
• Reheat: Air fryer (150°C) or oven (300°F) for 4–5 mins. Microwave works too, but it softens the texture.

Frequently Asked Questions

• Can I skip the cottage cheese?
  You can try sour cream or plain Greek yogurt instead. Won’t be exactly the same, but still good.
• Can I make these without potatoes?
  Yep — they’ll be more like traditional egg bites, just a bit less filling.
• What’s the best cheese combo?
  Honestly, whatever melty cheeses you’ve got. Sharp cheddar + Gruyère is a fave.
• Do I have to blend the eggs?
  You should. It makes them fluffier and more consistent. Hand mixing won’t get the same texture.
• Can I use paper liners?
  Wouldn’t recommend. They stick. Either grease the pan really well or use silicone molds.

Common Mistakes and How to Dodge Them

• Not greasing the pan enough: Even nonstick pans can betray you. Use more spray than you think.
• Using large potato chunks: They won’t cook through in time. Dice small, boil briefly.
• Filling cups too high: Egg expands. If you go past ¾ full, they might overflow.
• Skipping the cool-down: If you try to pop them out hot, they’ll fall apart. Wait a few minutes.
• Using cold ingredients straight from the fridge: Room temp eggs and cheese blend better and bake more evenly.

Nutrition Facts (Per Serving)

• Calories: 127 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 155mg
• Sodium: 210mg
• Potassium: 170mg
• Total Carbohydrate: 6g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 8g

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