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Starbucks Potato Cheddar and Chive Bakes Recipe

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These Starbucks Potato Cheddar and Chive Bakes are a delicious and savory breakfast treat featuring tender red potatoes, a blend of creamy cheeses, and fresh chives baked to perfection in a muffin pan. Perfect for a make-ahead breakfast or brunch, these egg-based bakes combine wholesome ingredients for a flavorful, satisfying meal that’s easy to prepare and enjoy.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Potatoes & Seasoning

  • 2 cups diced red potatoes
  • 1 1/4 teaspoons salt (divided)

Egg Mixture

  • 8 large eggs
  • 2 teaspoons butter
  • 1/2 cup cottage cheese
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon distilled vinegar
  • 1/4 teaspoon hot sauce
  • 1/4 teaspoon Dijon mustard

Cheese Blend

  • 2 tablespoons shredded Gruyère cheese
  • 2 tablespoons shredded Monterey Jack cheese
  • 2 tablespoons shredded white cheddar cheese

Toppings & Extras

  • 1/4 cup finely chopped spinach
  • 3/4 cup shredded cheddar cheese
  • 1 tablespoon chopped chives

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the bakes.
  2. Cook Potatoes: Place the diced red potatoes into a small saucepan and cover with water. Add 1 teaspoon of salt. Bring to a boil and cook until the potatoes are tender, about 10 to 12 minutes. Drain the potatoes and set aside to cool completely.
  3. Prepare Egg Mixture: In a blender, combine 8 large eggs, 2 teaspoons butter, 1/2 cup cottage cheese, 1/2 teaspoon onion powder, 1/4 teaspoon distilled vinegar, 1/4 teaspoon hot sauce, 1/4 teaspoon Dijon mustard, and the remaining 1/4 teaspoon salt. Blend on high for about 20 seconds until the mixture is smooth and well-combined.
  4. Mix Cheeses: In a small bowl, mix together the shredded Gruyère, Monterey Jack, and white cheddar cheeses. This blend will add a rich, creamy flavor to the bakes.
  5. Assemble Bakes: Grease a muffin pan. Divide the cooled potatoes evenly among the cups. Add the cheese mixture and chopped spinach to each cup. Pour the egg mixture over the fillings, almost to the top of each cup. Finally, sprinkle 3/4 cup shredded cheddar cheese over the top and garnish with chopped chives.
  6. Bake: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes. The bakes will puff up and the eggs should be fully cooked through.
  7. Cool and Serve: After baking, let the potato cheddar and chive bakes cool in the pan for 5 minutes before carefully removing them. Serve warm for a delicious breakfast or brunch option.

Notes

  • Make sure potatoes are fully cooled before assembling to prevent the egg mixture from cooking prematurely.
  • You can substitute spinach with kale or remove it if preferred.
  • For extra flavor, add a pinch of black pepper or smoked paprika to the egg mixture.
  • These bakes reheat well in a microwave or oven, making them perfect for meal prep.
  • Using fresh chives on top adds a nice mild onion flavor; scallions could be substituted if unavailable.

Find it online: https://cheftinaskitchen.com/starbucks-potato-cheddar-and-chive-bakes-recipe/