If you love the hearty goodness of a savory breakfast treat that feels indulgent yet wholesome, then you are going to absolutely adore the Potato Cheddar Chive Bakes (Starbucks Copycat Recipe) Recipe. These golden, fluffy bakes are bursting with tender potatoes, sharp cheddar cheese, and fresh chives, all wrapped up in a delicate egg custard. They bake up perfectly in a muffin pan, making them ideal for a grab-and-go breakfast, a comforting brunch, or even a satisfying snack any time of day. If you’ve ever wished to recreate that iconic Starbucks flavor at home, this recipe will become your new best friend in the kitchen.
Ingredients You’ll Need
This recipe is wonderfully simple, relying on a handful of everyday ingredients that come together to create layers of incredible flavor and satisfying texture. Each element plays its part, from the creamy cottage cheese adding moisture and richness to the vibrant chives lending a fresh bite.
- Olive oil (1 1/2 teaspoons): Used for sautéing the potatoes to a golden crisp.
- Russet potato (peeled and diced ¼-inch cubes, 8 oz): The star ingredient giving the bakes their comforting heartiness.
- Kosher salt (¾ teaspoon, divided): Essential for seasoning throughout and enhancing all the flavors.
- Freshly ground black pepper (to taste): Adds just the right amount of spice and depth.
- Garlic powder (¼ teaspoon): Gives a subtle savory layer that complements the potatoes perfectly.
- Sweet paprika (¼ teaspoon): Adds a gentle warmth and lovely color to the potatoes.
- Large eggs (6): Form the fluffy, protein-packed base of the bakes.
- Liquid egg whites (¼ cup): Lightens the egg mixture giving a tender texture.
- 2% cottage cheese (⅔ cup): Provides creaminess and moisture without heaviness.
- 2% milk (2 tablespoons): Helps achieve a smooth, silky custard.
- Shredded sharp cheddar (1 cup, divided): Brings that irresistible cheesiness in every bite.
- Chopped fresh chives (2 tablespoons): Infuse a fresh herbal note that balances the richness.
How to Make Potato Cheddar Chive Bakes (Starbucks Copycat Recipe) Recipe
Step 1: Prep and Preheat
Start by setting your oven to 325°F. Place a square brownie muffin pan on a rimmed baking sheet to catch any drips, then generously spray it with olive oil spray, making sure every corner is well coated. This step is key for easy release after baking.
Step 2: Cook the Potatoes
Heat a nonstick skillet over medium heat and add 1 1/2 teaspoons of olive oil. Toss in the diced potatoes, seasoning them with half of the kosher salt, freshly ground black pepper, garlic powder, and sweet paprika. Cover the skillet, then cook on medium-low, stirring occasionally, until the potatoes are tender and beautifully browned—about 12 minutes. Remember to add a tablespoon of water halfway through to prevent sticking and keep them moist. Lower the heat if you notice any burning.
Step 3: Cool the Potatoes
Remove the skillet from heat and let the potatoes cool for 5 minutes. This pause ensures that when you add the eggs later, they don’t start cooking prematurely, which helps achieve a smooth custard texture.
Step 4: Blend the Egg Base
In a blender, combine the eggs, liquid egg whites, cottage cheese, milk, the remaining ¼ teaspoon salt, and black pepper to taste. Blend these together for 20 to 30 seconds until silky and smooth. Fold in the fresh chopped chives gently to keep their bright color and delicate flavor intact.
Step 5: Assemble the Bakes
Evenly divide the cooled diced potatoes into each muffin pan cavity. Sprinkle half of the shredded sharp cheddar over the potatoes. Next, carefully pour the egg mixture into each cup, filling them about three-quarters full. Top each one with the remaining cheddar cheese to get that classic melted, golden crust.
Step 6: Bake
Bake the bakes for 25 to 30 minutes. Look for the centers to be completely set and the tops to appear dry and puffed up. Be cautious not to over-bake, as this can dry them out. Once done, remove them from the oven and allow them to cool in the pan for 10 minutes before gently taking them out with a small spatula.
How to Serve Potato Cheddar Chive Bakes (Starbucks Copycat Recipe) Recipe
Garnishes
These bakes shine on their own but can be elevated with simple touches like a light sprinkling of extra fresh chives, a dollop of sour cream, or a dusting of smoked paprika for a little flair. Fresh herbs add a pop of color while complementing the rich cheddar taste beautifully.
Side Dishes
Potato Cheddar Chive Bakes go perfectly with a crisp green salad or roasted vegetables to balance their richness. For breakfast or brunch, serve alongside bacon or sausage, or even pair them with fresh fruit for a delightful contrast of sweet and savory.
Creative Ways to Present
Try serving these bakes right in their muffin pan for a casual brunch gathering. For a fancier touch, arrange them on a rustic wooden board garnished with chive sprigs and cherry tomatoes. They also work well stacked on a plate with layers of melted cheese oozing out, making for an irresistible presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Potato Cheddar Chive Bakes in an airtight container in the refrigerator for up to 3 days. They maintain their flavor and texture nicely, making them a fantastic option for quick breakfasts on busy mornings.
Freezing
To enjoy them even longer, freeze the cooled bakes individually wrapped in plastic wrap and then placed in a freezer bag. They will keep well for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
For best results, reheat the bakes in a 350°F oven for about 10-15 minutes until warmed through and slightly crisp on the edges. You can also microwave them on medium power, but the texture is always better when crisped up in the oven.
FAQs
Can I use a different type of potato?
Russet potatoes work best because of their starchy texture that makes the bakes tender inside and nicely browned outside, but Yukon Gold potatoes can also work for a slightly creamier bite.
Is there a way to make this recipe dairy-free?
You can substitute the cheddar with a dairy-free cheese alternative and use a plant-based milk in place of the 2% milk and cottage cheese to make this recipe dairy-free.
Can I prepare these bakes without a blender?
Yes, although a blender produces the smoothest custard, you can whisk the eggs, egg whites, cottage cheese, and milk vigorously by hand. You might have a few small curds but the overall texture will still be delicious.
How can I make these bakes spicier?
Add a pinch of cayenne pepper or red pepper flakes to the potato seasoning or sprinkle some hot sauce on top after baking for a spicy kick that pairs wonderfully with the cheddar.
Can these be made vegan?
Making a vegan version would require substituting eggs with chickpea flour or a commercial egg replacer, dairy cheese with vegan cheese, and using plant-based milk and cream alternatives. The texture and flavor will differ but can still be enjoyable with the right adjustments.
Final Thoughts
There’s something truly comforting about the Potato Cheddar Chive Bakes (Starbucks Copycat Recipe) Recipe that makes it a delightful addition to any meal. Whether you’re aiming to recreate a favorite Starbucks moment at home or simply crave a tasty, wholesome breakfast, these bakes deliver flavor, texture, and ease all in one. Dive in, enjoy each bite, and don’t be surprised if this recipe becomes one of your all-time favorites for mornings and beyond.
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Potato Cheddar Chive Bakes (Starbucks Copycat Recipe) Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Potato Cheddar Chive Bakes are a delicious and wholesome breakfast or brunch option inspired by Starbucks. Featuring tender diced russet potatoes combined with a rich egg, cottage cheese, and cheddar mixture, these savory bakes are perfectly seasoned with garlic, paprika, and fresh chives. Baked until puffed and golden, they offer a flavorful, protein-packed start to your day.
Ingredients
Potato Mixture
- 1 1/2 teaspoons olive oil
- 1 russet potato, peeled and diced into ¼-inch cubes (about 8 oz after peeling)
- ½ teaspoon kosher salt
- 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
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
Cheese Topping
- 1 cup shredded sharp cheddar cheese, divided
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Place a square brownie muffin pan on a rimmed baking sheet and generously spray it with olive oil spray, ensuring the corners are coated well to prevent sticking.
- Cook Potatoes: Heat a nonstick skillet over medium heat and add 1 1/2 teaspoons olive oil. Add the diced potatoes, then season with ½ teaspoon kosher salt, freshly ground black pepper to taste, garlic powder, and sweet paprika. Cover the skillet and cook over 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 reduce the heat to low to avoid burning.
- Cool Potatoes: Remove the skillet from heat and let the potatoes cool for 5 minutes before assembling the bakes.
- Blend Egg Mixture: 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 freshly ground black pepper to taste. Blend until very smooth, about 20 to 30 seconds. Stir in the chopped fresh chives by hand.
- Assemble Bakes: Evenly divide the cooled diced potatoes into each cavity of the prepared muffin pan. Sprinkle half of the shredded sharp cheddar cheese over the potatoes. Carefully pour the egg mixture into each cavity, filling about ¾ full. Top each with the remaining ½ cup cheddar cheese.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, until the centers are set and the tops look dry and puffed up. Avoid over-baking to maintain a tender texture.
- Cool and Serve: Remove the pan from the oven and allow the bakes to cool in the pan for 10 minutes. Use a small spatula to carefully remove each bake from the pan before serving.
Notes
- If you prefer crispier potato cubes, you can cook them a few minutes longer before mixing with eggs.
- For a dairy-free version, substitute cottage cheese and milk with a plant-based alternative.
- Fresh chives add a subtle onion flavor, but green onions or parsley can be used as alternatives.
- These bakes can be prepared ahead and refrigerated; reheat gently before serving.
- Nonstick spray is recommended for easy removal and cleanup, but greasing with butter or oil works as well.
