Copycat Starbucks Potato, Cheddar & Chive Egg Bakes

I’ve been meaning to recreate my recipe for copycat Starbucks Potato, Cheddar, & Chive Bakes in a muffin pan for a while now, and I’ve finally gotten around to it.

In my original post (find it here), I linked a mini square pan that could be used but sadly it was out of stock when I went looking to order it for myself, so I used a regular muffin pan.

As you can tell by these pictures, I like mine a little more brown around the edges (just like I like my fried eggs and egg whites), but if you prefer yours softer and more custardy, simply bake them a few minutes less.

The ingredients are all the same so all I did was adjust the baking time.

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 350°. Butter the bottom and sides of your muffin 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 muffin pan over the cheese.

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

Step seven: Bake in 350°oven until golden, and eggs are set.  About 30 minutes. Remember ovens vary so adjust the time for your oven.

Notes & Tips:

Great for meal prep: Store in the fridge for 4 days or freeze up to a month. Reheat in the microwave for a quick, protein-packed breakfast.

Perfectly portioned: Muffin pans make it simple to serve and track portions, ideal for high-protein or bariatric-friendly diets.

Easy swaps: Use sweet potatoes or frozen shredded hash browns instead of diced potatoes.

Mini egg bites: Use a mini muffin pan for bite-sized versions, perfect for kids or brunch spreads.

Flavor variations: Add extras like spinach, mushrooms, roasted peppers, or jalapeños for new flavors.

Extra cheesy: Sprinkle more cheddar on top halfway through baking for a crispy, melty finish.

No-stick hack: Use silicone muffin liners or parchment circles to make cleanup a breeze.

Enjoy!