Description
These Potato Cheddar Chive Bakes are a delightful Starbucks copycat recipe featuring tender diced potatoes, a smooth cheesy egg mixture, and fresh chives baked to perfection. Ideal as a savory breakfast or snack, they offer a nutritious and flavorful way to start your day.
Ingredients
Scale
Potatoes 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: Set your oven to 325°F. Place a square brownie muffin pan on a rimmed baking sheet and spray it generously with olive oil spray, ensuring the corners are well coated to prevent sticking.
- Heat Skillet: Warm a nonstick skillet over medium heat and add the olive oil to prepare for cooking the potatoes.
- Cook Potatoes: Add the diced potatoes to the skillet and season with ½ teaspoon kosher salt, black pepper to taste, garlic powder, and paprika. Cover and cook on medium-low heat, stirring occasionally, until the potatoes are tender and browned, about 12 minutes. Halfway through cooking, add 1 tablespoon of water and reduce the heat to low to prevent burning.
- Cool Potatoes: Remove the skillet from heat and allow the potatoes to cool for 5 minutes before proceeding.
- Prepare Egg Mixture: In a blender, combine eggs, liquid egg whites, cottage cheese, milk, the remaining ¼ teaspoon kosher salt, and black pepper to taste. Blend until very smooth, about 20 to 30 seconds, then stir in the chopped fresh chives.
- Assemble Bakes: Evenly divide the cooled diced potatoes into each cavity of the muffin pan. Sprinkle half of the shredded cheddar cheese over the potatoes. Carefully pour the egg mixture into each cavity until about ¾ full. Top each with the remaining cheddar cheese.
- Bake: Place the baking sheet with the muffin pan in the oven and bake for 25 to 30 minutes until the centers set and the tops look dry and puffed up. Avoid over-baking to keep them moist.
- Cool and Serve: Remove the pan from the oven and let the bakes cool for 10 minutes in the pan. Use a small spatula to carefully remove each portion and serve warm.
Notes
- Use a nonstick skillet to prevent potatoes from sticking and burning during cooking.
- Adding water halfway through cooking the potatoes helps them steam and cook evenly.
- Be careful not to over-bake to avoid dry or rubbery egg bakes.
- Liquid egg whites can be substituted with additional whole eggs if not available.
- Fresh chives add a mild onion flavor and freshness; substitute with green onions if preferred.
- These bakes can be stored in the refrigerator for up to 3 days and reheated gently in the microwave.
