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This Potato Cheddar Chive Bake Starbucks fans love is easy to recreate at home with simple ingredients and more protein per serving. Meal-prep-friendly, and so much cheaper than buying them.
Potato Cheddar Chive Bake Starbucks Egg Bites
f you love the Starbucks Potato Cheddar Chive Bake, you’re going to love this copycat version you can make at home. I’ve been eating these egg bites all week, and with about 23 grams of protein per serving, they kept me full for hours. They’re perfect for make-ahead breakfast recipes, and reheated in the air fryer the next day, they’re even closer to the Starbucks version.
Why This Recipe Works
One of my Skinnytasters requested this recipe makeover. I had never tried them, so I went to Starbucks twice to get them just right. For my version, I wanted a little more protein with fewer calories, so I added some egg whites and cottage cheese to the mix, but it still tastes just like the original.
- More protein per bite than Starbucks: These homemade egg bites deliver about 7.5 grams of protein per bite, compared with Starbucks’s roughly 6 grams, making them more filling without feeling heavy.
- Cheese inside and on top: Layering the cheddar gives you melty pockets throughout and a cheesy top, just like the original.
- Flexible potato options: Russet, Yukon Gold, or even leftover cooked potatoes work, so you can use what you have.
- Cheaper than buying them out: Making a batch at home costs a fraction of what you’d pay at Starbucks, and you get multiple high-protein breakfasts ready to go.
- Real ingredients: These healthy potato, cheddar, and chive bakes use whole, clean ingredients with no additives. They’re also naturally gluten- free and vegetarian.
Featured Comment
Made them last night for a quick breakfast at work. Delicious. I don’t like cottage cheese at all but you don’t even know it’s in there.
Notes from My Test Kitchen
- Choose the right pan. I tested these potato egg bakes in a square brownie pan so they’d be the same shape as Starbucks’ version. However, if you don’t want to buy a special pan, you can use a muffin tin, but you may need to adjust the baking time.
- Achieve the best texture. I found that baking them at a slightly higher temperature gives the best texture without a water bath. Even better, when reheated the next day, they’re even closer to Starbucks, especially when warmed in the air fryer.
- Use whatever potatoes you have. I also tested different potatoes, and russet, Yukon Gold, or even leftover cooked potatoes work well. This recipe is flexible, making it a great meal-prep breakfast to keep on hand.
Ingredients You’ll Need
Below are all the ingredients in these Starbucks potato, cheddar, and chive bakes. See the recipe card below for the exact measurements.
- Olive Oil to grease the pan before cooking the potatoes
- Potatoes: Peel and dice one russet potato into small cubes.
- Seasoning: Kosher salt, black pepper, garlic powder, sweet paprika
- Eggs: I used large eggs and liquid egg whites to increase protein while keeping calories low.
- 2% Cottage Cheese is my favorite way to add lean protein to egg dishes. It blends in beautifully and adds creaminess.
- 2% Milk enhances the texture.
- Shredded Sharp Cheddar: Sprinkle some in the middle and on top of the egg bakes for the best cheesy bite.
- Chives for freshness and color
How to Make Potato Cheddar Chive Bakes
Hot Tip: Let the potatoes cool before adding them to the eggs to prevent the hot potatoes from cooking the eggs and ruining the texture. Spray the tin very generously with oil to prevent sticking. See the recipe card at the bottom for printable directions.
- Cook the potatoes in a nonstick skillet over medium heat. Add the spices, cover the pan, and reduce the heat to medium-low until the potatoes are tender and browned. To prevent burning, add a tablespoon of water halfway through and decrease the heat to low. Let the potatoes cool.
- Make the egg mixture: Blend the eggs, egg whites, cottage cheese, milk, the remaining salt, and pepper in a blender until smooth. Then mix in the chives.
- Assemble the egg bakes: Add the cooled potatoes to the greased brownie pan, then sprinkle with half the cheese. Pour the egg mixture evenly over the potatoes and top with the remaining cheese.
- Bake the potato cheddar chive bites at 325°F for 25 to 30 minutes. Let them cool before removing them from the pan.
Variations
- Swap the veggies: Instead of the potato, sauté diced zucchini, bell peppers, or broccoli.
- Add aromatics, such as diced onion or garlic, to enhance the flavor.
- Eggs: If you don’t want to buy egg whites, separate the whites and yolks from about 4 more eggs to make ¼ cup. Save the yolks and add them to a scramble or omelet. You can also just use 2 large eggs instead of whites.
- Boost the protein. Brown breakfast sausage with the potatoes, or add crumbled bacon or sliced chicken sausage to each cup before pouring in the eggs.
- Cheese options: Use shredded mozzarella, Monterey Jack, or Gouda.
Serving Suggestions
These copycat Starbucks potato bakes are excellent to take on the go, paired with coffee or tea. For a more filling meal, add Greek yogurt, fresh fruit, or one of the breakfast recipes below.
Storage
These easy Starbucks egg bites are the best meal prep breakfast recipe. They taste even better the next day when reheated in the air fryer.
- Refrigerate in an airtight container for up to 4 days. If you’re usually in a rush in the mornings, you could package 3 bites in individual glass containers so you can pop them straight in the microwave.
- Freeze for up to 2 months. To prevent them from freezing together, place them in a freezer-safe container with parchment paper between layers. You can also flash-freeze them on a parchment-lined tray, then transfer them to an airtight container.
- Reheat: Microwave the bites for 30 to 45 seconds, or air-fry at 325°F for 6 minutes for best results.
More Egg Bites Recipes You’ll Love
For more breakfast ideas using eggs, check out these five healthy egg bite recipes to inspire your next meal!
- Instant Pot Egg Bites (Just like Starbucks)
- Loaded Egg Muffins
- Chorizo Egg Bites
- High-Protein Egg White Muffins with Turkey Bacon
- Broccoli and Cheese Egg Muffins
Potato Cheddar Chive Bakes (Starbucks Copycat Recipe)
This Potato Cheddar Chive Bake Starbucks copycat recipe is easy to make at home. High protein, meal-prep friendly, and cheaper than buying it out.
Yield: servings
Serving Size: 3 bites
Equipment
Ingredients
- 1 1/2 teaspoons olive oil
- 1 russet potato, peeled and diced ¼-inch cubes (8 oz after peeled)
- ¾ teaspoon kosher salt, divided
- freshly ground black pepper, to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon sweet paprika
- 6 large eggs
- ¼ cup liquid egg whites
- ⅔ cup 2% cottage cheese
- 2 tablespoons 2% milk
- 1 cup shredded sharp cheddar, divided
- 2 tablespoons chopped fresh chives
Instructions
- Preheat the oven to 325°F. Place the square brownie muffin pan on a rimmed baking sheet and generously spray with olive oil spray, making sure to coat the corners well.
- Heat a nonstick skillet over medium heat and add the olive oil.
- Add the diced potato, season with 1/2 teaspoon salt, black pepper to taste, garlic powder and paprika. Cover, and cook on medium-low, stirring occasionally, until tender and browned, about 12 minutes, adding 1 tablespoon water halfway and lowering the heat to low to avoid burning.
- Let cool 5 minutes.
- Meanwhile, blend the egg base. Add the eggs, egg whites, cottage cheese, milk, remaining ¼ teaspoon kosher salt, and black pepper, to taste to a blender. Blend until very smooth, 20 to 30 seconds. Stir in the chives.
- Divide the cooled diced potatoes evenly into each cavity of the pan, then sprinkle half of the cheese. Carefully pour the egg mixture into the pan cavities, filling each about ¾ full. Top with remaining ½ cup cheddar over the tops.
- Bake until the centers are set and the tops look dry, 25 to 30 minutes. They will puff up when they’re ready. Do not over-bake.
- Remove from oven and cool in the pan 10 minutes, then remove with a small spatula.
Last Step:
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Storage and Reheating
- Refrigerate: up to 4 days
- Freeze: up to 2 months
- Reheat: microwave from the fridge 45 to 60 seconds (or air fry at 325°F for 6 minutes for the best results!!)
Nutrition
Serving: 3 bites, Calories: 310 kcal, Carbohydrates: 14 g, Protein: 23 g, Fat: 18.5 g, Saturated Fat: 9 g, Cholesterol: 313 mg, Sodium: 605 mg, Fiber: 1 g, Sugar: 1.5 g
Have not made this yet. Can you use the silicone cupcake holders instead this special brownie pan?
I used silicone muffin cups. 4 eggs = 2/3 recipe generated 8 standard size muffins. Delicious! Good source of protein. Good for make ahead.
Love this breakfast. I used a square silicon, lightly oiled just in case, and it turned out perfectly when cooking for 40 minutes.
Adding Costco bacon crumbles and their frozen breakfast chicken sausage, which has a great calorie:protein ratio, makes it even better. I’ll be going back to this one often.
This was easy and sooo tasty. This is my new favorite breakfast meal.
I’m so glad!!
Two small changes: I used frozen, cubed potatoes (hash browns) to save a bit of time, and put them in my silicone muffin cups (so, not square, but easy to remove). They were AMAZING! I reheat in the air fryer, as recommended, and they are so yummy and satisfying. Definitely going in my breakfast rotation!
Did you defrost the frozen, cubed potatoes before putting them in the silicone muffin cups?
I love this, so very good! I used canned potatoes and they worked well. I think next time I’ll add bacon bits. So much good flavor, try it you won’t regret it!
Love the addition of cottage cheese in these egg bites. I baked them in a muffin tin with silicone liners which I sprayed first. They popped right out when done. I used eight eggs and the sub fat-free half-and-half for the milk. I did not have chives, but I did have scallion which I put in the eggs and also sprinkled on top with the cheese.
Would frozen plain hash browns cooked first work ?
Yes! I did this and they turned out great
I am now making these for the second time…right after I finished them. They are excellent! Exactly what was promised-taste amazing and kept me surprisingly full until supper (I have 3 for lunch). I made them exactly as written and added the extra (fresh) garlic and bell pepper as suggested. Oh, I had some left over deli ham so I put some of that in too but this time I didn’t have that so I’m putting some Costco bacon bits in. I also ordered the pan you suggested and I love it. It works amazing for these and I also used the air-fryer as you suggested (for me it was 7 minutes) and they turned out so good. Thank you so much for this recipe. I’m now going to try more of your recipes 🙌.
So yummy
These are delicious and easy! I didn’t have the specific brownie pan, so I used a pyrex 9×13. It took twice as long to bake but I don’t care since they taste so good!
Made these and the kids loved them! I’d like to try meal prepping a large batch and keeping them in the freezer. Do you have a recommended time to reheat from frozen in the airfryer? Or would you thaw overnight in the fridge first?
I would thaw overnight
These were sooooooo delicious! Highly recommend! Thank you for the recipe!
Can I just make this in an 8×8 square?
I did this very thing, and they turned out great before I received my individual square pans. I really like the individual one best.
Bake at 325 degrees for 35 to 40 minutes. Check for doneness by gently shaking the pan. The center should be set with only a slight jiggle.
Let it cool for 10 to 15 minutes before slicing so it holds its shape.
Baked in a normal brownie pan instead of the squares for 40min and turned out well!
We love these! I’ve made twice so far and am getting ready to make again. I used frozen cubed potatoes, and 7 eggs (to replace the whites). I also used 2% shredded cheese. My husband takes them to work to eat for his breakfast, he heats up in microwave, I reheat in the air fryer they are sooooo good!
I love the Starbucks Potato, Cheddar, Chive bites BUT – no need to get those anymore. These “bites” are SOOO good. The only thing I did differently was I used reduced fat shredded cheddar to cut down on WW points and I had 1% milk on hand, which considering the amount used in the recipe, I don’t believe it made much difference. I did have a problem with them sticking to the squares, but I’ve made a similar recipe using a muffin tin and had the same issue. Gina, thanks SO much for making a copycat of the Starbucks’ recipe. These are a winner 🙂
I made these yesterday exactly as written but wasn’t impressed. They were cooked thru but the potatoes ended up kinda wet and the whole thing tasted blah. Today I decided to give the leftovers another chance and threw 3 of them in my smart oven’s fryer basket. I used the air fry setting for 8 minutes. Wow, what a difference. The top got more browned and golden and puffy and the cheesy edges got crispy (frico?). The potatoes on the bottom regained their crunch and it was simply delicious.
What can I sub for cottage cheese? Dairy allergy here?
Thx Gina
Just add more egg
What liquid could you use to sub for the 2% milk?
Replace with more egg white or omit
These are so good! I used a regular muffin tin because I didn’t have the squares. I might add some bacon bits next time. 🙂 Your website is my go-to for recipes!
Great thanks for sharing!!
I did add real bacon bits and did the water bath in the oven so they wouldn’t day out. I had done this with another eg bite recipe.
Super tasty. I loaded the pan up with olive oil spray and still struggled with getting the bottoms out. Will switch to parchment paper next time.
I don’t like eggs much but I like these a lot. My husband LOVED them.
These were so good! I did some modifications: used mozzarella, 8 eggs instead of the egg whites as suggested, then added potatoes and bacon. They were delicious and I highly recommend!
Great!
Can this be made in the Instant Pot? I make a similar egg bites recipe in the Instant Pot which is a great dupe for Starbucks version. But this has a bit more ingredients so I’m not sure on cook time.
Love all your recipes. Can you use frozen potatoes (but cooked), like Ore Ida, to save time?
I haven’t tried it but that should be OK.
I used Simply Potatoes diced potatoes today and it worked perfectly.
Could I use frozen hash brown cubes instead of fresh potato?
I haven’t tried, sorry!
Gina, this was delicious . It did NOT print the TIPS.
I was able to see it this morning and I will definitely use higher temp🫶
Danke schön – Děkuji – Cnacв о
Muchas gracias
Can these be made in muffin pans in the air fryer?
Made them last night for a quick breakfast at work. Delicious. I don’t like cottage cheese at all but you don’t even know it’s in there.
I also bake mine with a small pan of water in the oven so they stay tender…
You have so many amazing and delicious recipes! This looks delicious and the high protein content is a bonus!
Can this recipe be made in a regular square pan? Thank you!
I dont see why not! Just adjust the bake time until cooked in the center.
Good!
Yummy! Now can you copy cat the spinach artichoke one they have!