Starbucks Potato Cheddar Chive Bakes
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Starbucks new Potato Cheddar Chive Bakes are a new menu item that you can now make at home any time! Filled with sautéed red potatoes, onions and spinach layered with cheese and light, fluffy eggs – these bites are a perfect breakfast snack!
What You Will ❤️ About Potato Chive Bakes
- Flavor Bites! These bakes are small but they have a lot of flavor! With the delicious potato, cheese and spinach mixture – and then the light egg batter – so good!
- Meal Prep! I like to make a double batch of these and then pop them in the freezer. Microwave them and you’ve got breakfast in a minute!
- Delicious Copycat – I’m a big fan of Starbucks – but it’s pricey! You can make 6 of these (and they’re bigger) for $5! (That’s 1/3 the price of Starbies!)
Ingredients for Starbucks Potato Cheddar Chive Bake
Starbucks has a knack for breakfast bites and these potato cheddar bites are no different! They are a little different than the egg bites we all love – these have eggs but the potatoes are really the star!
- Red potatoes – I used petite red potatoes but any will do. Just be sure to dice them fairly small.
- Yellow onion – yellow onions are sweeter than white and go well with breakfast.
- Butter – I saute in butter whenever I can! 😉 Salted or unsalted butter – whichever you have.
- Spinach – you’ll just need a couple of handfuls of spinach for this one. It cooks down so quickly!
- Cheese: Cheddar cheese ++ Monterrey Jack, Gruyere or White Cheddar cheese – cheddar is the focus – but Starbies uses a Jack/White Cheddar/Gruyere cheese blend as well.
- Chives – I used freeze-dried chives but fresh chives work as well. You could also use the green ends of green onions.
- Eggs – I always like to use large eggs – and after doing some work with the poultry council – the brand of egg and color of the egg does not affect the taste of the eggs!
- Cottage cheese – I use small curd 4% but any cottage cheese is fine
- Seasonings: Yellow mustard, hot sauce & coarse sea salt – these are same as the other egg bites
Recipe Variations
These egg bites are tasty as is – and you might just eat the potato mixture before you even get them in the pan! But here are a few options for mixing them up:
- More Veggies – I would love mushrooms and red peppers in these egg bites!
- Protein – diced ham, precooked bacon or sausage would be great inside
- Double It – Double the recipe and freeze these egg bites for a quick grab-n-go breakfast!
This recipe was made using the Vitamix A3500.
How to make Starbucks Potato Cheddar Chive Bakes
These are easy to make and you might be a little surprised about how we mix the eggs! We use a blender!!! It really emulsifies everything together!
- Use mini muffin, brownie pan or regular muffin pan. Makes 6 regular sized muffins
- Pre-heat oven to 360º
- On stove, in skillet on medium heat – melt butter. Add in diced potatoes and onion. Saute 3 minutes or until onions are softened and potatoes are a little crispy. Add spinach and turn off heat. Stir until spinach is wilted (1-2 min). Remove from heat. Stir in Monterey Jack cheese and chives and set aside.
- Into a blender, add the eggs, cheddar cheese, cottage cheese, mustard, hot sauce and salt to a blender and blend on high for 15 seconds until light and frothy.
- Heavily spray muffin tin with non-stick spray and place 1 heaping spoonful of potato mixture into each of 6 cups. Pour in egg mixture JUST TO COVER potatoes.
- Place muffin tin in the oven for 22 minutes, or until the center of the egg bites are just set.
- Remove from oven and let cool for 5 minutes, then use a spatula, carefully remove them from the muffin tin. Enjoy!
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Starbucks Potato Cheddar Chive Bakes
Starbucks new Potato Cheddar Chive Bakes are a new menu item that you can now make at home any time! Filled with sautéed red potatoes, onions and spinach layered with cheese and light, fluffy eggs – these bites are a perfect breakfast snack!
Equipment
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Ingredients
- 1 cup Red potatoes small dice
- 2 tbsp butter
- 1/4 cup yellow onion diced – one slice of medium onion
- 1/2 cup Spinach
- 1/4 cup Monterey Jack cheese or Gruyere or White Cheddar, grated
- 2 tbsp Chives
- 3 Eggs
- 2 tbsp Cottage cheese
- 1/3 cup Cheddar cheese grated
- 1/2 tsp yellow mustard
- 1/4 tsp hot sauce
- 1/8 tsp coarse sea salt
Instructions
- Spray a brownie pan or regular muffin pan with non-stick cooking spray. Preheat oven to 360º.
- On stove, in skillet on medium heat – melt butter. Add in diced potatoes and onion. Saute 3 minutes or until onions are softened and potatoes are a little crispy. Add spinach and turn off heat. Stir until spinach is wilted (1-2 min). Remove from heat. Stir in Monterey Jack cheese and chives and set aside.1 cup Red potatoes, 2 tbsp butter, 1/4 cup yellow onion, 1/2 cup Spinach, 1/4 cup Monterey Jack cheese, 2 tbsp Chives
- Into a blender, add the eggs, cheddar cheese, cottage cheese, mustard, hot sauce and salt to a blender and blend on high for 15 seconds until light and frothy.3 Eggs, 2 tbsp Cottage cheese, 1/3 cup Cheddar cheese, 1/2 tsp yellow mustard, 1/4 tsp hot sauce, 1/8 tsp coarse sea salt
- Heavily spray muffin tin with non-stick spray and place 1 heaping spoonful of potato mixture into each of 6 cups. Pour in egg mixture JUST TO COVER potatoes.
- Place muffin tin in the oven for 22 minutes, or until the center of the egg bites are just set.
- Remove from oven and let cool for 5 minutes, then use a spatula, carefully remove them from the muffin tin. Enjoy!
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1biteCalories: 124kcalCarbohydrates: 3gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 103mgSodium: 213mgPotassium: 129mgFiber: 0.4gSugar: 1gVitamin A: 616IUVitamin C: 3mgCalcium: 102mgIron: 1mg
Tried this recipe?Let us know how it was!
These are so delicious! I love that they make six! Great recipe! Thank you!