Potato Cheddar Chive Bakes (Starbucks Copycat)
User Reviews
5
Potato Cheddar Chive Bakes (Starbucks Copycat)
Description
This recipe creates Potato Cheddar Chive Bakes by first roasting diced red potatoes and onions with olive oil, salt, and smoked paprika to develop a tender interior and lightly crisp edges. After roasting, the potatoes and onions are combined in a muffin pan with a smooth, blended mixture of eggs, cottage cheese, and onion powder, binding the ingredients together.
The bakes are sprinkled with shredded sharp cheddar and diced chives before baking longer to melt and brown the cheese topping slightly under broil. The result is a soft, custard-like base filled with tender roasted potatoes and flavorful bits of onion, complemented by the rich, slightly smoky cheese and fresh chives on top.
These bakes can serve as a convenient breakfast item or snack and hold well when refrigerated. They reheat effectively, making them practical for prepared meal options.
Stored in the fridge up to 5 days, they can be reheated in a toaster oven or oven for better texture or microwaved briefly for quick warming. Using a standard muffin or square muffin pan can vary the shape slightly.
Ingredients
- 1 lb red potato diced into 1/2" pieces
- 1/2 yellow onion large dice
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/8 tsp smoked paprika
- 4 egg large
- 1 cup cottage cheese
- 1 tsp onion powder
- 1 cup cheddar cheese shredded sharp
- 2 tbsp chives finely diced
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper. Place the diced potatoes and onions on the baking sheet. Toss with oil, salt and smoked paprika. Bake at 400F for 15 minutes.
- While the potatoes bake, spray a 12 slot muffin pan with oil. Blend the eggs, cottage cheese, onion powder and a pinch of salt in a high speed blender until completely smooth.
- After the potatoes roast, lower the oven temperature to 350F. Distribute the roasted potatoes evenly into each slot of the muffin pan and pour the egg mixture on top. Stir gently to mix the egg mixture and potatoes.
- Sprinkle the cheese and chives on top of the eggs and potatoes. Bake at 350F for 18-20 minutes. Switch the oven to broil for just a minute or two to brown the cheese.
- Allow to cool slightly before serving.
Notes
- Store leftovers in the refrigerator for up to 5 days to maintain freshness.
- Reheat in a toaster oven or conventional oven at 300°F for about 10 minutes to retain texture; microwave reheating is also possible but may soften the crust.
- You can use a standard muffin pan for round shapes or a square muffin pan for square-shaped bakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 134mg | 45% |
| Sodium | 483mg | 20% |
| Potassium | 456mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 191mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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