Author: Creamy, hearty, and packed with protein, these Copycat Starbucks Potato Cheddar and Chives Bakes are the perfect way to start the day. Make them in advance and freeze them for a quick breakfast that can be heated in the oven, air fryer, or toaster oven!
If you’ve been around the site for more than a minute, you know that I love making our favorite foods in bulk and freezing them to make my life easier in the future. Whether it’s meatloaf and mashed potatoes, a big batch of sweet potato muffins, or even just a triple batch of sandwich bread. Anything I can do to make meals easier, I will do it!
These easy Starbucks Potato Cheddar and Chive Bakes are the perfect simple breakfast that are perfectly balanced and pair wonderfully with a cup of fresh coffee.
Starbucks Potato Cheddar and Chive Bakes
While we don’t often eat out, I love trying to find places that still use real ingredients and exclude seed oils if possible. I recently found out that Starbucks uses real butter in their croissants, so I’ve been there a time or two when we had an early start to a trip.
I also enjoyed their potato cheddar and chive bakes until I found out that they still contain seed oils! Sadly, I have a terrible reaction to seed oils most of the time, so I try to avoid them as much as possible. But, having enjoyed the dish so much, I knew I wanted to do what I could to recreate it at home!
So, several test batches and the purchase of some square brownie pans later… I’ve done it!
Now I have several hundred in the freezer ready to go as the craving hits. With so many chickens and a plethora of eggs, I see many batches of these delicious bites in my future.
Ingredients
It goes without saying (even though I’m saying it) that you can make adjustments or add more things as you would like, but these ingredients will yield the most authentic results to the Starbucks recipe! I’m going to cover a few substitutions that won’t change the taste much though, and the full measurements are available at the end of the post.
- Onions – I like to use white onions, but yellow or red would work ok too. Red will change the taste a bit, but yellow wouldn’t be very noticeable!
- Potatoes – Red potatoes are what Starbucks uses, but I’ve found that both russet and Yukon Gold potatoes provide the same general flavor!
- Olive Oil – This is just to roast the potatoes in, so you can use whatever oil/butter you prefer. Coconut oil or tallow would change the taste the most, but butter wouldn’t be too noticeable a difference from olive oil.
- Eggs – Whole eggs are called for, though you could use egg whites or yolks on their own if needed. The texture would change with egg whites only, but egg yolks only would be fine. Either way, you will need to increase the amount to account for only using half of the egg.
- Milk – We use whole milk, but whatever type of milk you have on hand will be fine. Just make sure it’s unsweetened if you are using plant-based milk.
- Greek Yogurt – While cottage cheese is used in the Starbucks version, it’s blended, so the texture isn’t part of the experience. As a result, Greek yogurt also works well. You can, of course, switch it for cottage cheese if you prefer. Just make sure you blend it all very smoothly before pouring into the pans.
- Spices – Salt, pepper, and paprika are included in this recipe. You can omit the paprika without much change, but leave the salt in, even if you reduce it!
- Cheddar Cheese – Any type of shredded cheddar will work, but we like to shred our own to avoid the anti-fungal and anti-clumping agents that are included in pre-shredded cheese.
- Chives – Fresh or dried chives will work just fine! Half the amount of chives called for if using dried chives.
Instructions
These are simple enough to make and disappear so quickly that you’ll be thankful they are easy! I like to make a 3x or 4x batch when I make them, because the amount of effort to make that many batches is about the same as just making one!
- Prep – Preheat the oven to 350°F and grease your muffin or brownie pans. I prefer these square brownie pans because they make the potato bakes look like the real thing!
- Sauté – Sauté the onions and potatoes in olive oil over medium heat until the potatoes are soft and the onions are golden brown, about 5 minutes. Remove from the heat and set aside.
- Blend – Add the eggs, milk, yogurt, and spices to a blender or food processor and blend until completely smooth. You can whisk them by hand if needed, but make sure you get everything very smooth.
- Divide – Divide the potato and onion mix, chives, and cheese evenly between your muffin pan cavities.
- Fill – Divide the egg mixture evenly into the muffin pan cavities. Give each cavity a little stir to make sure that the egg mix gets under the potatoes, or the bottoms will be hollow when you remove them from the pan!
- Bake – Bake for 20-25 minutes, or until the egg bites are golden brown.
- Serve – Enjoy fresh, or store in the fridge for 5 days, or the freezer for up to 6 months.
- Reheat – To reheat, remove the desired number of potato bakes and place them in the air fryer, oven, or toaster oven at 350°F for 5-10 minutes (a bit longer if they were frozen), or until the center is fully warmed.
Even More Easy Breakfast Prep Ideas
If you’re like me and like having a bunch of breakfast items in the freezer, here are a few of our favorites to make in bulk for easy mornings!
Starbucks Potato Cheddar and Chive Bakes
Equipment
- 1 12-Cavity Brownie Pan (optional, a cupcake pan can be used instead)
Ingredients
- 1/2 cup diced onions yellow or white
- 1 cup diced potatoes red, yellow, or white
- 1 tbsp olive oil
- 7 eggs large
- 1/2 cup milk any type
- 1/2 cup plain Greek yogurt
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 2 oz shredded cheddar cheese about a cup
- 2 tbsp fresh chives (or 1 tbsp dried chives)
Instructions
- Preheat the oven to 350°F and grease your muffin or brownie pans. I prefer these square brownie pans because they make the potato bakes look like the real thing!
- Sauté the onions and potatoes in olive oil over medium heat until the potatoes are soft and the onions are golden brown, about 5 minutes. Remove from the heat and set aside.
- Add the eggs, milk, yogurt, and spices to a blender or food processor and blend until completely smooth. You can whisk them by hand if needed, but make sure you get everything very smooth.
- Divide the potato and onion mix, chives, and cheese evenly between your muffin pan cavities.
- Divide the egg mixture evenly into the muffin pan cavities. Give each cavity a little stir to make sure that the egg mix gets under the potatoes, or the bottoms will be hollow when you remove them from the pan!
- Bake for 20-25 minutes, or until the egg bites are golden brown.
- Enjoy fresh, or store in the fridge for 5 days, or the freezer for up to 6 months.
- To reheat, remove the desired number of potato bakes and place them in the air fryer, oven, or toaster oven at 350°F for 5-10 minutes (a bit longer if they were frozen), or until the center is fully warmed.
Notes
Ingredients
It goes without saying (even though I’m saying it) that you can make adjustments or add more things as you would like, but these ingredients will yield the most authentic results to the Starbucks recipe! I’m going to cover a few substitutions that won’t change the taste much though, and the full measurements are available at the end of the post.- Onions – I like to use white onions, but yellow or red would work ok too. Red will change the taste a bit, but yellow wouldn’t be very noticeable!
- Potatoes – Red potatoes are what Starbucks uses, but I’ve found that both russet and Yukon Gold potatoes provide the same general flavor!
- Olive Oil – This is just to roast the potatoes in, so you can use whatever oil/butter you prefer. Coconut oil or tallow would change the taste the most, but butter wouldn’t be too noticeable a difference from olive oil.
- Eggs – Whole eggs are called for, though you could use egg whites or yolks on their own if needed. The texture would change with egg whites only, but egg yolks only would be fine. Either way, you will need to increase the amount to account for only using half of the egg.
- Milk – We use whole milk, but whatever type of milk you have on hand will be fine. Just make sure it’s unsweetened if you are using plant-based milk.
- Greek Yogurt – While cottage cheese is used in the Starbucks version, it’s blended, so the texture isn’t part of the experience. As a result, Greek yogurt also works well. You can, of course, switch it for cottage cheese if you prefer. Just make sure you blend it all very smoothly before pouring into the pans.
- Spices – Salt, pepper, and paprika are included in this recipe. You can omit the paprika without much change, but leave the salt in, even if you reduce it
- Cheddar Cheese – Any type of shredded cheddar will work, but we like to shred our own to avoid the anti-fungal and anti-clumping agents that are included in pre-shredded cheese.
- Chives – Fresh or dried chives will work just fine! Half the amount of chives called for if using dried chives.
Nutrition
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