this Starbucks fans’ favorite potato cheddar chive roast It’s easy to recreate at home using simple ingredients and more protein per serving. Meals can be prepared and are much cheaper than buying them.
Potato Cheddar Chive Bake Starbucks Egg Bites
If you love Starbucks Potato Cheddar Chive Bake, you’ll love this copycat version you can make at home. I’ve been eating these egg bites all week, and with about 23 grams of protein per serving, they keep me full for hours. It’s perfect for making ahead breakfast recipes and can be reheated in the air fryer the next day for a much closer look to the Starbucks version.
Why this recipe works
One of my Skinnytasters asked me to adapt this recipe. I’ve never tried it before, so I went to Starbucks twice to get the right one. In my version, I wanted a little more protein with fewer calories, so I added egg whites and cottage cheese to the mix, but it still tastes the same as the original.
- More protein in one bite than Starbucks: These Homemade Egg Bites provide about 7.5 grams of protein per bite compared to Starbucks’ about 6 grams, making them more filling without feeling heavy.
- Cheese inside and on top: Layering the cheddar cheese creates a pocket that melts all over, just like the original, and the top layer tastes like cheese.
- Flexible Potato Options: Russet, Yukon Gold, or leftover cooked potatoes also work, so you can use what you have on hand.
- It’s cheaper than buying it. Making it at home costs a fraction of what you’d pay at Starbucks, and you can whip up several high-protein breakfasts.
- Real Ingredients: We bake healthy potatoes, cheddar cheese, and chives using pure, clean ingredients without additives. It’s also naturally gluten-free and vegetarian.
Notes from my test kitchen
- Choose the right fan. I tested this potato egg bake on a square brownie pan to make sure it looked just like the Starbucks version. However, if you don’t want to buy a special pan, you can use a muffin tin, but you may need to adjust the baking time.
- Get the best texture. I found that baking at a slightly higher temperature gave me the best texture without a water bath. Even better, you can reheat it the next day and it’s even closer to Starbucks. This is especially true if you heat it in an air fryer.
- Use the potatoes you have. I also tested a variety of potatoes, Russet, Yukon Gold or leftover cooked potatoes also worked well. This recipe is flexible and makes a great meal prep breakfast on the go.
materials needed
Below are all the ingredients for Starbucks Potato, Cheddar Cheese, and Chive Bake. See recipe card below for exact measurements.
- olive oil Add oil to the pan before cooking the potatoes
- potato: Peel and dice one russet potato into small cubes.
- seasoning: Kosher salt, pepper, garlic powder, sweet paprika
- egg: I used large eggs and liquid egg whites to increase protein while keeping calories low.
- Cottage Cheese 2% This is my favorite way to add lean protein to egg dishes. It blends beautifully and adds creaminess.
- 2% milk Improves texture.
- Shredded Sharp Cheddar Cheese: Sprinkle some in the middle of the bread and on top of the eggs for the ultimate cheesy flavor.
- spices For freshness and color
How to Make Potato Cheddar Chive Baking
Useful tips: Let the potatoes cool before adding them to the eggs to prevent the hot potatoes from cooking the eggs and ruining their texture. Spray the tin very liberally with oil to prevent sticking. See recipe card below for printable instructions.
- Cook the Potatoes Heat a non-stick skillet over medium heat. Add the spices, cover the pan, and reduce the heat to medium-low until the potatoes are tender and brown. To prevent burning, add a tablespoon of water in between and reduce heat to low. Let the potatoes cool.
- Make the egg mixture: Combine eggs, egg whites, cottage cheese, milk, remaining salt, and pepper in a blender until smooth. Then mix in the chives.
- Egg Baking Assembly: Place cooled potatoes in greased brownie pan and sprinkle with half of the cheese. Pour the egg mixture evenly over the potatoes and top with the remaining cheese.
- Bake Potato Cheddar Chive Bites. Bake at 325°F for 25 to 30 minutes. Let cool before removing from pan.
strain
- Switch up your vegetables: Instead of potatoes, stir-fry finely chopped zucchini, bell peppers, and broccoli.
- Add fragrance, Add chopped onion or garlic to enhance the flavor.
- egg: If you don’t want to buy egg whites, separate the whites and yolks of about 4 more eggs to make ¼ cup. Save the yolks and add them to scrambles or omelettes. Instead of egg whites, you can use just 2 large eggs.
- Boost your protein. Add crumbled bacon or sliced chicken sausage to each cup before pouring in brown breakfast sausage with potatoes or eggs.
- Cheese Options: Use shredded mozzarella cheese, Monterey Jack, or Gouda cheese.
save
These Easy Starbucks Egg Bites are the ultimate meal prep breakfast recipe. It tastes even better if you reheat it in the air fryer the next day.
- Refrigerated storage You can store it in an airtight container for up to 4 days. If you’re usually busy in the morning, you can put 3 pieces in individual glass containers and pop them right in the microwave.
- hang tightly For up to 2 months. To keep them from freezing together, place them in a freezer-safe container with parchment paper between the layers. You can quickly freeze them on a parchment-lined tray and then transfer them to an airtight container.
- Reheat: For best results, microwave the bites for 30 to 45 seconds or air fry at 325°F for 6 minutes.
More Egg Bite Recipes You’ll Love
For more breakfast ideas using eggs, check out: Five Healthy Egg Bite Recipes To inspire your next meal!
produce: night soil
Serving Size: 3 bite
- Preheat oven to 325°F. Place a square brownie muffin pan on a rimmed baking sheet and spray liberally with olive oil spray, making sure to coat the edges.
Heat a non-stick skillet over medium heat and add the olive oil.
Add the diced potatoes and season with 1/2 teaspoon salt and pepper, garlic powder, and paprika to taste. Cover and cook over medium heat, stirring occasionally, until tender and browned, about 12 minutes. Add 1 tablespoon of water halfway through and reduce heat to low to prevent burning.
Let cool for 5 minutes.
Meanwhile, mix the egg base. Add eggs, egg whites, cottage cheese, milk, remaining ¼ teaspoon kosher salt, and pepper to taste and place in blender. Blend for 20-30 seconds until very smooth. Add chives and stir.
Divide the cooled diced potatoes evenly into each cavity of the pan, then sprinkle with half of the cheese. Carefully pour the egg mixture into the holes of the pan, filling each area 3/4 full. Top with remaining ½ cup cheddar cheese.
Bake until the center is set and the top looks dry, 25 to 30 minutes. It will rise when ready. Do not overbake.
Remove from the oven and let cool in the pan for 10 minutes before removing with a small spatula.
Final step:
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- Refrigerated storage: Up to 4 days
- to hang tightly: Up to 2 months
- Reheat: From the refrigerator to the microwave for 45 to 60 seconds (Or, air fry at 325°F for 6 minutes for best results!!)
clothing material: 3 bite, calorie: 310 calorie, carbohydrate: 14 g, protein: 23 g, province: 18.5 g, Saturated Fat: 9 g, Cholesterol: 313 mg, sodium: 605 mg, fiber: 1 g, sugar: 1.5 g
