Potato, Cheddar & Chive Bakes

Master irresistibly cheesy and comforting Potato, Cheddar & Chive Bakes with our easy Starbucks inspired recipe for breakfast on the go!

Wake up to the comforting flavors of tender potatoes, melted cheese, and fresh chives with this easy and delicious Starbucks copycat recipe.

I’ve been completely hooked on these potato bakes from Starbucks; they are savoury and substantial, distinct from their egg bakes as they truly highlight the potato. The egg serves as a binder without overshadowing the potato – they’re just perfect.

With this recipe, they are quick and easy to make at home too! Perfect for a quick breakfast on the go, these Potato, Cheddar & Chive Bakes will become the highlight of your morning routine.

Not only are they a tasty start to your day, but they’re also ideal for meal prep and freezer-friendly for those extra busy times.

Why You Will LOVE This Recipe

• Meal-Prep Magic: Whip up a batch at the start of the week and grab a bake or two each morning for a ready-to-go breakfast.
• Grab-and-Go Goodness: Perfect for those rush-out-the-door days when you need something quick but satisfying.
• Freezer-Friendly: Make a larger batch and freeze some for those emergency hunger pangs or unexpected guests.

How to Store Potato, Cheddar & Chive Bakes

To store Potato, Cheddar & Chive Bakes in the refrigerator, let the bakes cool down completely. Then place them in an air-tight container or wrap them tightly with plastic wrap. They can be stored in the refrigerator for up to 3 days.

To store Potato, Cheddar & Chive Bakes in the freezer, let them cool down completely and then place them on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for an hour or until the bakes are completely frozen. Then transfer them to a freezer-safe bag or container and store in the freezer for up to 3 months.

Reheat these egg bakes in the microwave for 30-55 seconds if refrigerated, or a little over 1 minute if frozen. Alternatively, reheat in the oven at 375 degrees Fahrenheit for 10-15 minutes if refrigerated, or 20-25 minutes if frozen.

About the Ingredients for Egg Bakes

Potatoes – I used mini red potatoes, but regular red potatoes work too. They give a nice pop of colour, but if you don’t mind that, you could also use yellow potatoes as they have a similar flavour and texture to them. You can also roast the potatoes in the oven if you prefer rather than pan frying.

Onion – White onion or yellow onion are both fine.

Oil – Use a neutral flavoured oil with a high smoke point for cooking the potatoes.

Spinach – I used baby spinach, make sure you roughly chop them before cooking so you don’t end up with big pieces of spinach in the bakes.

Eggs – The eggs bind everything together.

Cottage cheese – Use 4% cottage cheese for best results. We are blending it, so even if you dislike cottage cheese, don’t substitute. It adds a cheesy flavour to the egg mixture that yogurt or sour cream won’t be able to.

Mustard – Just plain yellow mustard.

Hot sauce – I used Frank’s red hot the first time, and tobasco sauce the second time. They both worked equally well. Adds a little zing with no real heat. Feel free to increase the amount used if you do want some heat.

Cheese – Starbuck’s actually uses a three cheese blend, but to cut down on the cost of making these I just used cheddar and Monterey jack.

Chives – Fresh cut chives are best, but you an use dried chives instead.

Looking for More Breakfast Recipes?

Check out more of my favourite breakfast recipes!

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Try out our irresistible pancake casserole recipe and start your morning off right! Perfect for lazy weekends and special occasion brunches!

This recipe makes homemade strawberry waffles that are light, fluffy, and loaded with fresh strawberries. The perfect weekend breakfast treat!

How to Make Potato, Cheddar & Chive Bakes

Yields: 6 servings | Prep: 5 minutes | Cook: 35 minutes

Ingredients:

• 1 pound red potatoes, small diced
• ½ medium yellow onion, diced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup fresh spinach, roughly chopped
• 4 large eggs
• 1 cup cottage cheese
• 2 teaspoons yellow mustard
• ½ teaspoon hot sauce
• ¼ cup sharp cheddar cheese, shredded
• ¼ cup Monterey jack cheese, shredded
• 2 tablespoons chives, finely diced

Directions:

Heat a large skillet over medium heat. Add oil, then potatoes and onion. (Image 1) Season with salt and pepper. Cook for 8-10 minutes, or until tender. (Image 2)

Add spinach and cook until wilted, about 2-3 minutes. (Image 3) Set aside to cool.

Lightly grease a 12 cavity square muffin pan with butter. Set aside.

Blend the eggs, cottage cheese, mustard, hot sauce, and a pinch of salt in a blender until completely smooth. (Image 4)

Preheat your oven to 350 degrees Fahrenheit.

Distribute the potato mixture evenly into each slot of the muffin pan (Image 5) and pour the egg mixture on top. Stir gently to mix the egg mixture and potatoes. (Image 6)

Combine the cheeses and chives in a small bowl.

Sprinkle the cheese and chives on top of the eggs and potatoes. (Image 7)

Bake for 18-20 minutes, then turn on the broiler to brown the cheese slightly, about 2 minutes. (Image 8)

Allow to cool slightly before serving.