Starbucks Potato, Cheddar, and Chive Bakes (Copycat Recipe)

Make your own Potato, Cheddar, and Chive Bakes right at home! These easy egg muffins are the perfect grab and go breakfast and taste even better than the ones at the coffee shop!

I don’t make very many trips to Starbucks these days, but I saw this year that they came out with a new breakfast item made with these potato egg bakes. Their Egg Bites are one of my breakfast go-to choices and these looked somewhat similar.

I thought they were…okay? I didn’t hate them, but while I felt they were sort of lacking in flavor, they had a lot of potential to be good if I tried making them myself. Plus, it’s so much cheaper!

My version is simple and these bakes are full of flavor and quite filling! They have a good amount of protein thanks to the eggs and cottage cheese. I also added crumbled turkey bacon because, duh, bacon makes everything better. Best of all, these are perfect for breakfast meal prepping for the week!

Ingredients for Potato Cheddar Egg Bakes

Yellow Onion: Finely dice a small yellow onion to saute for a savory, sweet flavor base.

Baby Gold Potatoes: Chop baby gold or red potatoes into small pieces so they cook through quickly in the pan.

Whole Eggs: Large eggs form the rich, fluffy custard base for these breakfast muffins.

Shredded Cheddar Cheese: Sharp cheddar cheese adds a bold, savory flavor throughout the bake.

Cottage Cheese: Whisking cottage cheese into the eggs adds incredible fluffiness and boosts the protein content.

Crumbled Bacon: Crispy crumbled turkey or pork bacon brings a perfect smoky crunch to every bite.

Fresh Chives: Minced fresh chives provide a bright, mild onion finish right before baking.

Salt and Pepper: A simple pinch of sea salt and black pepper enhances all the savory ingredients.

Tips for Starbucks Potato Cheddar and Chive Bakes

Add Extra Veggies: These egg bakes are super versatile. Toss in chopped spinach, bell peppers, or mushrooms to customize the filling.

Prevent Sticky Pans: Use a high-quality silicone muffin pan for the easiest removal. Spray a metal muffin tin generously with nonstick cooking spray if you do not have silicone.

Pick Your Potatoes: The coffee shop uses red potatoes in their version. Baby gold potatoes work just as beautifully, so use whatever variety you have on hand.

Switch Up the Protein: Crumbled breakfast sausage tastes wonderful in this recipe. Swap it out for the bacon or combine both for a meat-lovers version.

Keep the Cottage Cheese: Do not skip the cottage cheese in the base. It creates a velvety, soufflé-like texture without adding heavy cream.

Craving More Starbucks Copycat Recipes?

Instant Pot Egg Bites (Starbucks Copycat)
Copycat Starbucks Vanilla Sweet Cream Cold Brew
Copycat Starbucks Medicine Ball Tea

Print

Yield: 8 muffins

Potato & Cheddar Egg Bakes (Starbucks Copycat)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Make your own Potato, Cheddar, and Chive Bakes right at home! These easy egg muffins are the perfect grab and go breakfast and taste even better than the ones at the coffee shop!

Ingredients

• 2 tablespoons olive oil
• 1/2 medium yellow onion, finely diced
• 1 1/2 cups baby gold (or red) potatoes, cubed into small pieces
• salt and pepper
• 8 large eggs
• 1/2 cup half and half
• 1/2 cup cottage cheese
• 3 slices cooked turkey bacon, crumbled
• 3 tablespoons chopped chives
• 1 1/3 cups shredded cheddar cheese

Instructions

1. In a medium saute pan over medium heat. Add the olive oil and heat. Add the onion and cook for about 2 minutes. Add the diced potatoes to the pan. Season with salt and pepper.
2. Let the potatoes and onions cook about 10 minutes, stirring every so often, until the onions are caramelized and the potatoes are just tender. Remove from the heat and set aside.
3. Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray (or use silicone baking liners) and set aside.
4. In a mixing bowl, add the eggs, half and half, cottage cheese, the bacon, chives, and 1 cup of the cheese. Season with salt and pepper to taste.
5. Divide the egg mixture evenly among 8 cavities in the muffin tin. Then spoon about a tablespoon of the potato mixture into each muffin. Sprinkle some of the remaining cheese on top of each one.
6. Bake the egg bakes for about 20 minutes or until the eggs are set and the tops are lightly golden. Let the egg bakes cool for about 5 minutes. Use a knife to gently go around each muffin to loosen from the pan (if needed). Remove and let cool.
7. Store leftover egg bakes in the fridge in a container or freeze. Egg bakes are best enjoyed within 4-5 days.

Nutrition Information:

Yield:

8

Serving Size:

1 muffin
Amount Per Serving: Calories: 223Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 217mgSodium: 351mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 14g