The savory combination of potatoes, cheese, eggs, spinach, and chives in an easy-to-hold muffin form makes a Starbucks Potato Chive Bake the ideal bring-along breakfast.
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What makes the Starbucks Potato Chive Bake the perfect addition to breakfast?
Ever wish you could take everything that makes a great breakfast and shrink it down to something you can hold in one hand? Then you’ll love this Starbucks potato cheddar chive bake recipe.
It comes loaded with diced red potato, eggs, four kinds of cheese, spinach, and chives. Baked to a golden brown, it is the perfect alternative to a sit-down breakfast.
Why you’ll want to make this recipe again and again
These potato egg bites are incredibly convenient. Prepare a batch ahead of time for a super portable breakfast or snack that everyone in your family will love. They freeze well and are simple to warm up in the morning.
Save time and money while eating healthier by skipping the drive-thru lane and leaving those fatty doughnuts in the box. Pack a few of these Potato Egg Bakes, and you are good to go!
Potato Chive Bake ingredients
For this Starbucks Potato Chive Bake recipe, you’ll need:
- Red potatoes
- Salt
- Spinach
- Fresh Chives
- Eggs
- Unsalted butter
- Cottage cheese
- Onion powder
- Distilled vinegar
- Hot sauce
- Dijon mustard
- Gruyere cheese, shredded
- Monterey Jack cheese, shredded
- White cheddar cheese, shredded
- Cheddar cheese
How to make these breakfast bakes
To prepare the potatoes for this Starbucks Potato Chive Bake recipe:
- Rinse and scrub the red potatoes. Dice them into small pieces.
- Fill a pot with water and add some salt. Put the diced potatoes in the salted water and bring the water to a boil. Cook the potatoes until they are fork-tender.
- Drain the potatoes, but don’t rinse them. Spread the chopped potatoes out on a wire rack to cool to room temperature.
To finish preparing the Starbucks Potato Cheddar Chive Bake recipe:
- Once the potatoes are cool, preheat the oven to 325°F.
- Chop the spinach and mince the chives. Set aside.
- Blend the eggs, unsalted butter, cottage cheese, onion powder, distilled vinegar, hot sauce, Dijon mustard, and salt for about 20 seconds or until well combined. Reserve the egg mixture for later.
- In a bowl, mix the shredded Gruyere, Monterey Jack, and white cheddar.
- Lightly grease a 12-cup non-stick muffin tin.
- Evenly distribute the cooled diced potatoes, cheese mixture, and chopped spinach among the muffin tin cups.
- Pour the egg mixture into the cups, making sure to leave a little room at the top since the bite will puff up.
- Top the egg mixture with some shredded cheddar cheese and chives.
- Bake for 20 to 25 minutes until the bakes puff up and start to color.
- Remove the muffin tin from the oven and place it on a wire rack. Allow the bakes to rest for at least five minutes before removing them from the tin.
- Serve hot or cool further on the wire rack and store.
What to serve with this Potato Chive Bake Starbucks recipe
Of course, you’ll want to pair your bake with a great Starbucks-inspired coffee drink, but you can complete your meal by adding one of these side dishes:
- A side of bacon or sausage. A slice or two of crispy bacon or a juicy sausage is a great addition. If you want something a bit special, try making Homemade Seasoned Italian Sausage patties or Dunkin’ Snackin’ Bacon.
- A fruit salad. For a refreshing side, chop up your favorite seasonal fruits. Try turning it into a parfait by alternating layers of fruit and Cream Cheese Fruit Dip.
- A salad. Go for the brunch vibe with the addition of a small salad. Anthony’s Caesar Salad would pair perfectly with these bakes.
How to store these potato chive bakes
Let the bakes cool thoroughly before transferring them to an airtight container and putting them in the refrigerator. If you want, you can wrap each bite individually in plastic and then store them in the freezer in a freezer-safe container.
How long do they last?
In the fridge, the bakes will stay fresh for about three days. Frozen bakes are good for a month.
What is the best way to reheat these?
The ideal way to warm up a Starbucks Potato Chive Bake is in a preheated 325°F oven. Place the unwrapped bakes on a baking tray and cover with aluminum foil. Warm the chilled bakes for 10 to 15 minutes and double the time for frozen bakes.
In a pinch, you can microwave the refrigerated bakes for one to two minutes and three to four minutes if frozen.
More Starbucks copycat recipes
Favorite breakfast recipes
- Bacon Stuffed Biscuit Bites
- Breakfast Crunchwrap
- Bacon Omelette Bites
- Cheeseburger Omelette
- Egg-normous Breakfast Burrito
- Sausage Egg and Cheese Hashbrown Bowl
- Sausage Egg McMuffin
- Sausage Egg and Cheese Croissant
- Steak Egg and Cheese Bagel
Check out more of my easy recipes for breakfast and the best copycat Starbucks recipes on CopyKat!
Starbucks Potato Cheddar and Chive Bakes
Ingredients
- 2 cups diced red potatoes
- 1 1/4 teaspoons salt divided
- 8 large eggs
- 2 teaspoons butter
- 1/2 cup cottage cheese
- 1/2 teaspoon onion powder
- 1/4 teaspoon distilled vinegar
- 1/4 teaspoon hot sauce
- 1/4 teaspoon Dijon mustard
- 2 tablespoons shredded Gruyère cheese
- 2 tablespoons shredded Monterey Jack cheese
- 2 tablespoons shredded white cheddar cheese
- 1/4 cup finely chopped spinach
- 3/4 cup shredded cheddar cheese
- 1 tablespoon chopped chives
Instructions
- Preheat the oven to 325°F.
- Place the potatoes in a small saucepan and cover with water. Add 1 teaspoon of salt. Bring to a boil and cook until the potatoes are tender, 10 to 12 minutes. Drain and set aside to cool.
- In a blender, combine the eggs, butter, cottage cheese, onion powder, vinegar, hot sauce, mustard, and the remaining 1/4 teaspoon of salt. Blend on high until well combined, about 20 seconds.
- In a small bowl, combine the Gruyère, Monterey Jack, and white cheddar cheeses.
- Divide the cooled potatoes, cheese mixture, and chopped spinach among the cups in a greased muffin pan. Add the egg mixture and top each cup with cheddar cheese and chives.
- Bake for 25 to 30 minutes, until the muffins puff up and the eggs are cooked through. Let cool for 5 minutes before removing from the muffin pan.
Rochelle
Hi! I am confused by the recipe photo that shows this baked & cut into squares. Is this method any better or not from the recipe for muffins? Thanks.
Stephanie Manley
These were baked in square muffin tins.