Starbucks Potato Chive Bake Recipe Copycat!
Recreate the delicious Starbucks Potato Chive Bake in your own kitchen with this easy copycat recipe! Enjoy cheesy, savory, and customizable bakes perfect for breakfast, brunch, or a quick snack. A budget-friendly way to enjoy a coffee shop favorite!
Ingredients
- 1 lb Red Potatoes: Diced into ½-inch pieces
- ½ Yellow Onion: Large dice
- 1 tbsp Olive Oil: For roasting the potatoes and onions
- ½ tsp Kosher Salt: Enhances the flavors of the ingredients
- ⅛ tsp Smoked Paprika: Adds a subtle smoky flavor
- 4 Large Eggs: Bind the ingredients together
- 1 cup Cottage Cheese: This might seem like a weird ingredient but trust me, it adds a creamy texture and a tangy flavor that's essential to the Starbucks bake.
- 1 tsp Onion Powder: Amplifies the onion flavor
- 1 cup Shredded Sharp Cheddar Cheese: The star of the show!
- 2 tbsp Finely Diced Chives: Adds a fresh and herbaceous flavor
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the Potatoes and Onions: Place the diced potatoes and onions on the prepared baking sheet. Toss with olive oil, salt, and smoked paprika. Bake at 400°F for 15 minutes.
- Prepare the Egg Mixture: While the potatoes are roasting, lower the oven temperature to 350°F (175°C). Spray a 12-cup muffin tin with cooking spray. In a high-speed blender, combine the eggs, cottage cheese, onion powder, and a pinch of salt. Blend until completely smooth.
- Assemble the Bakes: Distribute the roasted potatoes and onions evenly into each muffin cup. Pour the egg mixture on top, filling each cup about ¾ full. Stir gently to mix the egg mixture and potatoes.
- Add Cheese and Chives: Sprinkle the shredded cheddar cheese and diced chives evenly over the top of each bake.
- Bake: Bake at 350°F for 18-20 minutes, or until the egg mixture is set and the cheese is melted and golden brown. For the last minute or two, switch the oven to broil to brown the cheese even more (watch carefully to prevent burning!).
- Cool and Serve: Allow the bakes to cool slightly in the muffin tin before serving.
Notes
- Don't Overfill the Muffin Cups: Make sure to leave a little space at the top of each muffin cup to prevent the egg mixture from overflowing.
- Use a High-Speed Blender: This is key to getting a smooth and creamy egg mixture.
- Don't Overbake: Overbaking will result in dry and rubbery bakes.
- Let Them Cool Slightly: Letting the bakes cool slightly in the muffin tin before serving will make them easier to remove and prevent them from falling apart.
- Make Them Ahead of Time: These bakes can be made ahead of time and stored in the refrigerator for up to 5 days.
