Description
This Potato Cheddar Chive Bakes recipe is a savory, comforting breakfast or snack inspired by Starbucks’ popular dish. Featuring tender diced russet potatoes seasoned with paprika and garlic, blended eggs with cottage cheese and chives, and a melty sharp cheddar topping, these bite-sized bakes are perfect for meal prep or a hearty morning treat. Baked in a muffin pan for individual servings, they blend creamy, cheesy, and subtly spiced flavors.
Ingredients
Scale
Vegetables and Herbs
- 1 russet potato, peeled and diced into ¼-inch cubes (about 8 oz after peeling)
- 2 tablespoons chopped fresh chives
Dairy and 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
Seasonings and Oils
- 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
- Preheat and Prepare Pan: Preheat your oven to 325°F. Place a square brownie muffin pan on a rimmed baking sheet and spray generously with olive oil spray, ensuring even coverage, especially in the corners.
- Cook the Potatoes: Heat a nonstick skillet over medium heat, then add the olive oil. Add the diced potato, season with ½ teaspoon kosher salt, freshly ground black pepper to taste, garlic powder, and paprika. Cover the skillet and cook on medium-low heat, stirring occasionally, until the potatoes are tender and browned, about 12 minutes. Halfway through cooking, add 1 tablespoon water to prevent sticking and reduce heat to low to avoid burning.
- Cool the Potatoes: Remove the skillet from heat and allow the cooked potatoes to cool for about 5 minutes.
- Prepare the Egg Mixture: In a blender, combine the eggs, liquid egg whites, cottage cheese, milk, the remaining ¼ teaspoon kosher salt, and black pepper to taste. Blend on high until very smooth, approximately 20 to 30 seconds. Remove from blender and gently stir in the chopped fresh chives.
- Assemble the Bakes: Distribute the cooled diced potatoes evenly into each cavity of the prepared muffin pan. Sprinkle half of the shredded cheddar cheese over the potatoes. Carefully pour the egg mixture into each cavity, filling them about three-quarters full. Finally, top each with the remaining shredded cheddar cheese.
- Bake: Place the muffin pan in the oven and bake for 25 to 30 minutes, until the centers have set, the tops look dry, and the bakes have puffed up. Be careful not to over-bake, to keep them moist and tender.
- Cool and Serve: Remove from the oven and let the bakes cool in the pan for 10 minutes. Use a small spatula to carefully remove each bake from the pan. Serve warm.
Notes
- Use a blender for the egg mixture to ensure it is smooth and creamy.
- Adding water while cooking the potatoes helps prevent sticking and burning.
- If preferred, substitute cheddar cheese with a different sharp cheese like Gruyere or Monterey Jack.
- These bakes can be stored in the refrigerator and reheated for a quick breakfast.
- Be sure not to overbake to maintain a tender texture.
