Starbucks Potato Cheddar and Chive Bakes

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You can make Starbucks Potato Cheddar and Chive Bakes at home with this copycat recipe. These tasty breakfast treats are filled with eggs, cheese, and potatoes, perfect for a quick morning meal. You’ll mix diced potatoes with a blend of cheeses and spinach, then top them with an egg mixture and more cheese. After baking in muffin tins, you’ll have delicious, portable bites that taste just like the ones from Starbucks.

This recipe is easy to follow and uses simple ingredients you might already have in your kitchen. You can even change up the flavors by using different cheeses or adding spices to suit your taste. Give these a try for your next breakfast or brunch!

Exact Ingredients List

Here’s what you’ll need to make these tasty Starbucks-inspired potato bakes:

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

You’ll also need these cheeses:

• 2 tablespoons each of shredded Gruyère, Monterey Jack, and white cheddar
• 3/4 cup shredded cheddar

For added flavor and color:

• 1/4 cup finely chopped spinach
• 1 tablespoon chopped chives

Make sure you have all these ingredients ready before you start cooking. With these simple items, you can create a yummy breakfast treat right in your own kitchen!

Instructions

To prepare the potatoes for this Starbucks Potato Chive Bake recipe:

1. Rinse and scrub the red potatoes. Dice them into small pieces. 
2. Fill a pot with water and add some salt. Put the diced potatoes in the salted water and bring the water to a boil. Cook the potatoes until they are fork-tender. 
3. Drain the potatoes, but don’t rinse them. Spread the chopped potatoes out on a wire rack to cool to room temperature.

To finish preparing the Starbucks Potato Cheddar Chive Bake recipe:

1. Once the potatoes are cool, preheat the oven to 325°F. 
2. Chop the spinach and mince the chives. Set aside. 
3. Blend the eggs, unsalted butter, cottage cheese, onion powder, distilled vinegar, hot sauce, Dijon mustard, and salt for about 20 seconds or until well combined. Reserve the egg mixture for later. 

4. In a bowl, mix the shredded Gruyere, Monterey Jack, and white cheddar. 
5. Lightly grease a 12-cup non-stick muffin tin. 
6. Evenly distribute the cooled diced potatoes, cheese mixture, and chopped spinach among the muffin tin cups. 
7. Pour the egg mixture into the cups, making sure to leave a little room at the top since the bite will puff up. 
8. Top the egg mixture with some shredded cheddar cheese and chives. 
9. Bake for 20 to 25 minutes until the bakes puff up and start to color.

10. Remove the muffin tin from the oven and place it on a wire rack. Allow the bakes to rest for at least five minutes before removing them from the tin. 
11. Serve hot or cool further on the wire rack and store.

Enjoy your homemade Starbucks-style potato cheddar chive bakes! They’re perfect for a quick breakfast or brunch.

Possible Substitutes List & Recipe Variations

You can easily customize this recipe to suit your tastes. Try swapping red potatoes for sweet potatoes or Yukon golds for a different flavor.

Don’t have Gruyère? Use extra cheddar or try Swiss cheese instead. Gouda or mozzarella work well too.

For a veggie boost, add diced bell peppers or mushrooms with the spinach. You can also use kale or arugula in place of spinach.

Spice things up by mixing in some diced jalapeños or a pinch of cayenne pepper. For an herby twist, add fresh basil or thyme.

Make it meaty by including crumbled bacon or diced ham. For a vegetarian protein boost, try adding some black beans.

Here are some fun variations to try:

• Greek-style: Add feta cheese and chopped olives
• Southwest: Use pepper jack cheese and add corn and black beans
• Italian: Mix in sun-dried tomatoes and top with parmesan

You can also make these in a regular muffin tin for larger portions. Just increase the baking time by 5-10 minutes.

Tips, Tricks & Storing

You can customize these potato bakes to your liking. Try adding diced bell peppers or bacon bits for extra flavor.

For perfectly cooked potatoes, test them with a fork before draining. They should be tender but not mushy.

Make sure to grease your muffin tin well. This will help the bakes pop out easily after cooking.

Let the bakes cool for 5 minutes before removing them. This helps them set and makes them easier to handle.

These potato bakes freeze well. Store them in an airtight container for up to 3 months.

To reheat, pop them in the microwave for 30-60 seconds or warm them in a 350°F oven for about 10 minutes.

For meal prep, make a big batch on Sunday. You’ll have quick, tasty breakfasts all week long.

Leftovers keep in the fridge for 3-4 days. Reheat gently to avoid drying them out.

For a crispy top, broil the bakes for 1-2 minutes at the end of cooking. Keep a close eye on them to prevent burning.