Starbucks Potato Cheddar and Chive Bakes

These copycat Starbucks potato cheddar and chive bakes combine roasted potatoes and onions with creamy cottage cheese eggs, sharp cheddar, and fresh chives. They bake in a muffin pan until tender and cheesy, making them easy to portion for breakfast. Make a batch ahead for busy mornings or serve them warm for brunch.

The Best Potato Cheddar Chive Bake Recipe

I tried the new potato cheddar and chive bakes from the new menu at Starbucks, and I'm obsessed. They first went viral on TikTok, and I went to get them four days in a row, they're that good. Then I finally decided that I needed to try making a copycat recipe. 

Not only are these homemade egg bites way cheaper to make at home, but they're fresher and even more delicious than Starbucks! These potato cheddar and chive egg bakes have a blend of crispy potatoes, gooey cheese, and just the right hint of onions and chives throughout.  They're delicious!

Don't just take my word for it though, checkout what one of our readers had to say about these homemade Starbucks potato cheddar bakes:

This recipe was perfect! I love the egg bites, but $5.75 for 2 makes me want to hurl! Thank you! -Heather

I've been preparing a big batch of these egg bakes for the entire week. They are really convenient to grab when I'm headed out the door in the morning and really are a life-saver for busy mornings. I've even had time to make my Starbucks sweet cream cold foam before heading out the door!

Starbucks Potato Cheddar and Chive Bakes Ingredients

Here's what you'll need to make these tasty potato cheddar egg bakes:

• 1 lb Yukon gold or red potatoes
• 1 small onion, diced
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ⅛ teaspoon smoked paprika
• 4 large eggs
• 1 cup 4% fat cottage cheese
• 1 teaspoon onion powder
• 1 cup shredded sharp cheddar cheese
• 2 tablespoon finely diced chives

Ingredient Notes

• Yukon Gold potatoes: I used Yukon Gold potatoes for their buttery flavor and creamy texture. Cut them into even ½-inch pieces so they roast evenly and fit easily into the muffin cups. They should be fork-tender before you add them to the egg mixture.
• Cottage cheese: I used Daisy cottage cheese with 4% milkfat. It adds richness to the egg mixture, and blending it with the eggs breaks down the curds for a smooth base. Use a blender or food processor here, since whisking alone won’t give you the same smooth texture.
• Shredded cheddar: I used packaged shredded cheddar to keep the prep simple. Freshly grated cheddar is also an option. Measure the cup loosely rather than packing it down, or weigh out about 113 grams for a more consistent amount.
• Fresh chives: I used fresh chives for their mild onion flavor. Chop them finely so they’re easy to distribute over all 12 bakes. They’re a key flavor in this recipe, so I’d keep them even though the mixture also contains onion and onion powder.

How to Make Starbucks Potato Chive Bakes

Step 1: Roast the Potatoes

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the diced potatoes and onions evenly on the sheet, drizzle with olive oil, and season with salt and smoked paprika.

Toss everything to coat well, then roast for about 15 minutes until the potatoes are tender.

Step 2: Prepare the Egg Mixture

While the potatoes are roasting, generously grease two 6-cup muffin pans. I used pans with cavities that are 1⅜ inches deep, making 12 bakes total.

In a blender, combine eggs, cottage cheese, onion powder, and a pinch of salt. Blend until smooth.

Step 3: Assemble the Muffin Bakes

Once the potatoes are done, reduce the oven temperature to 350°F (175°C). Divide the roasted potatoes evenly among the muffin slots.

Pour the egg mixture over the roasted potatoes and onions, filling each cup to just below its maximum fill line. Gently stir each cup to combine.

Step 4: Top with Cheese & Bake

Sprinkle shredded cheddar cheese and diced chives on top of each muffin slot.

Bake at 350°F for 18-20 minutes until set. For a golden finish, broil for 1-2 minutes, watching closely to avoid burning.

Step 5: Serve and Enjoy

Let the potato chive bakes cool slightly before removing them from the pan.

Serve warm, or store in the fridge for a quick grab-and-go breakfast throughout the week.

My Expert Tips for Perfect Potato Chive Bakes

• Blend the egg mixture: Blending the eggs and cottage cheese creates a super smooth texture that’s fluffy and light. If you don't have a blender, you can use a whisk, but make sure you whisk until super smooth.
• Best potatoes to use: Yukon gold potatoes work best for their buttery flavor, but red potatoes also work well if you prefer a slightly firmer texture.
• Ingredient addition suggestions: If you want to make these egg bites even heartier, add in some cooked sausage, diced ham, or crispy bacon.
• Make them for meal prep: These egg bakes store well in the fridge for up to 4 days. So I suggest making a double or triple batch! Then simply reheat in the microwave or a toaster oven for a quick breakfast.

Potato Cheddar and Chive Bake Recipe FAQS

How do I store leftovers egg bakes?

Store the cooled potato chive egg bakes in an airtight container in the refrigerator for up to 4 days. You can also store them in a sealed bag, but a container works best to hold their shape.

Can I freeze these egg bakes?

Absolutely! Once cooled, wrap each egg bake individually in plastic wrap and store in a freezer bag. Reheat the frozen egg bites in the microwave or oven when you're ready to eat them.

Can I add other vegetables?

Yes, feel free to mix in your favorite veggies like bell peppers, spinach, or mushrooms for extra flavor.

Can I make egg squares?

Yes, if you want to make these bites into egg bake squares, just use a square tin pan instead of a muffin tin.

Starbucks Copycat Recipes To Make Next

• Starbucks bacon gouda breakfast sandwich
• Starbucks pumpkin cream cheese muffins
• Starbucks cheese danish
• Starbucks lemon loaf
• Starbucks banana bread
• Starbucks grilled cheese
• Starbucks egg bites