Copycat Starbucks Potato, Cheddar & Chive Bake

Y’all. Let me tell you about my obsession with these egg bakes from Starbucks.

First of all I’ve never tried any of their egg bites, ever. I’ve just never been a fan just of eggs like that. I shy away from anything that tastes “eggy”.

Despite all of that, When I saw the new Starbucks potato, cheddar, and chive bakes on the menu early last month as I was grabbing my morning coffee, something told me to try them.

Next thing I know, I was having these egg bakes for lunch that same day, and 3 more times that same week. I kept craving them!

A few of weeks into my addiction (I wanted them daily), these delicious, cheesy & and potato filled pillows were harder and harder to find. As of today, they are temporarily sold out and most Starbucks have a sign over them saying “returning soon”.

Well I cannot wait. As much as my wallet appreciates the break, I NEED these egg bakes in my life. So I got serious about recreating the recipe.

It took 3 tries but I think I got them pretty close to the original. If you follow me on Instagram, you have seen the obsession  journey to get this recipe right! 

I think I’ve come pretty darn close!

Ingredients:

1 pat of butter

1 tablespoon cooking oil ( I used avocado, use your preferred oil)

1/2 pound red potatoes, chopped

1/2 medium yellow onion, chopped

1/8 teaspoon smoked Paprika (optional)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

8 Large eggs

1 cup Cottage cheese

1 Tablespoon dijon mustard (yellow mustard works too)

1 Teaspoon hot sauce

3 tablespoons chives (finely minced)

4oz sharp white cheddar cheese (shredded)

How to make it

Step one: Preheat oven to 400°. Butter the bottom and sides of baking pan

Step two: Heat cooking oil in a nonstick pan, add chopped potatoes to pan, and sauté the over medium heat for about 5 minutes. Flipping occasionally.

Step three: Add onions to pan with the potatoes and season with a dash of paprika ( you will use the rest later), about half the salt and about half the black pepper. Adjust to taste. Cook until semi soft, about 5 more minutes. Potatoes will finish cooking in the oven.

Step four: While the potatoes cook,  make the egg mixture by whisking eggs with the cottage cheese, mustard, hot sauce, remaining paprika, salt and pepper. Add minced chives and whisk just enough to combine.

Step five: Add a layer of  shredded cheese to bottom of baking dish, then pour the egg mixture into the pan over the cheese.

Step six: spoon the potatoes evenly over the egg mixture and top with remaining shredded cheese.

Step seven: Bake in 400° degree oven on bottom rack until golden, and eggs are set.  About 25 minutes. Remember ovens vary so adjust the time for your oven.

Notes & Tips:

1. I used a 9×13 pan and cut mine into 15 pieces, but you can use these mini squares pan which can be found on Amazon. 

2. I eat these egg bakes alone with a generous amount of sriracha, but they pair well with avocado as well.

3. Add a breakfast meat for extra protein or make a burrito out of them  by putting them in a tortilla and topping with salsa and some sour cream.

4. This particular recipe uses full fat dairy, but I don’t see why you couldn’t substitute low-fat. I think they would work just as well. I’m thinking of trying this recipe with egg whites only as well. Stay tuned for that!

5. I prefer white cheddar alone but used a yellow cheddar, Colby, and Monterrey jack blend during recipe testing and it was great as well. Use your favorite.

6. Don’t be afraid of the hot sauce, it does not make it spicy but feel free to skip 

Enjoy!