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Potato Cheddar Chive Bakes (Starbucks Copycat Recipe) Recipe

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3.8 from 15 reviews

This Starbucks copycat recipe for Potato Cheddar Chive Bakes offers a delicious and protein-packed breakfast option. Featuring tender browned potatoes, sharp cheddar cheese, and fresh chives baked into fluffy egg cups, these bakes are perfect for a savory morning meal or meal prep. They are easy to make with simple ingredients and are baked in the oven until golden and set.

Ingredients

Vegetables & Herbs

  • 1 russet potato, peeled and diced into ¼-inch cubes (about 8 oz after peeling)
  • 2 tablespoons chopped fresh chives

Dairy & Eggs

  • 6 large eggs
  • ¼ cup liquid egg whites
  • ⅔ cup 2% cottage cheese
  • 2 tablespoons 2% milk
  • 1 cup shredded sharp cheddar cheese, divided

Oils & Seasonings

  • 1 ½ teaspoons olive oil
  • ¾ teaspoon kosher salt, divided
  • Freshly ground black pepper, to taste
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sweet paprika

Instructions

  1. Preheat and prepare pan: Preheat the oven to 325°F (163°C). Place a square brownie muffin pan on a rimmed baking sheet and generously spray it with olive oil spray, ensuring the corners are well coated to prevent sticking.
  2. Heat oil in skillet: Heat a nonstick skillet over medium heat and add 1 ½ teaspoons of olive oil.
  3. Cook potatoes: Add the diced potato to the skillet. Season with ½ teaspoon kosher salt, freshly ground black pepper to taste, ¼ teaspoon garlic powder, and ¼ teaspoon sweet paprika. Cover the skillet and cook over 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.
  4. Cool potatoes: Remove the potatoes from heat and let them cool for 5 minutes.
  5. 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 black pepper to taste. Blend on high for 20 to 30 seconds until very smooth. Stir in the chopped fresh chives by hand.
  6. Assemble bakes: Evenly divide the cooled diced potatoes into each cavity of the prepared muffin pan, then sprinkle half of the shredded cheddar cheese over the potatoes. Carefully pour the blended egg mixture into each cavity, filling each about ¾ full. Top each with the remaining cheddar cheese.
  7. Bake: Bake in the preheated oven for 25 to 30 minutes, until the centers are set and the tops appear dry. The bakes will puff up when they are done. Avoid over-baking to keep them tender.
  8. Cool and remove: Remove the pan from the oven and let the bakes cool in the pan for 10 minutes. Use a small spatula to carefully remove them from the pan before serving.

Notes

  • Use a nonstick skillet to cook the potatoes for easy browning without sticking.
  • Adding water during cooking helps steam the potatoes and prevents burning.
  • Filling the muffin pan ¾ full prevents overflow while baking and allows for decent puffing.
  • For easiest removal, allow bakes to cool before gently loosening with a spatula.
  • Can be stored in the refrigerator for up to 3 days and reheated in the microwave.
  • Use liquid egg whites for a fluffier texture and lower cholesterol.

Find it online: https://yumntasty.com/potato-cheddar-chive-bakes-starbucks-copycat-recipe-recipe/