I’ve been meaning to make these Starbucks Potato Cheddar Chive Bake at home for ages. Every time I saw them at Starbucks, I thought they looked like exactly the kind of breakfast that should be easy to recreate — potatoes, eggs, cheese and plenty of golden edges.
Yet somehow, I never actually got around to making them.
That finally changed. And after experimenting with the ingredients, I realized there’s a little more going on inside these potato bakes than you might expect.
The potatoes make them filling, but the combination of eggs and cottage cheese gives the inside its soft texture. Then you get pockets of melted cheddar, little pieces of spinach and onion, fresh chives, and those browned cheesy edges that are arguably the best part.
Starbucks describes its current version as diced potatoes combined with cheddar, spinach, chives and cage-free eggs and baked until golden. The official ingredient list also reveals cottage cheese, onion, several cheeses, mustard and hot sauce.
So that’s what we’re going to recreate at home.
What Makes the Starbucks Version Different?
The Starbucks Potato Cheddar Chive Bake might look like a simple miniature potato frittata, but there’s more going on inside than just eggs, potatoes and cheddar.
One ingredient that makes a big difference is cottage cheese.
Once blended with the eggs, it creates a softer, creamier base without making the finished bakes taste strongly of cottage cheese. Starbucks lists cottage cheese immediately after potatoes and eggs in its current US ingredient list.
There’s also more than one type of cheese in the original. Starbucks currently lists cheddar, a Monterey Jack and Gruyère blend, and white cheddar.
You don’t necessarily need three different bags of cheese for a homemade breakfast, though. I’ve kept our version simple with sharp cheddar and Monterey Jack. If you happen to have Gruyère, replacing some of the Monterey Jack with it will make the flavor even richer.
Ingredients You’ll Need
Potatoes: Yukon Gold potatoes work particularly well here because they hold their shape while still becoming creamy inside. Dice them fairly small so every bake gets plenty of potato.
Eggs: Six large eggs create the base and hold all those potato and cheese pieces together.
Cottage cheese: This is our little texture trick. Blending cottage cheese into the eggs makes the baked mixture softer and less like ordinary scrambled eggs.
Cheddar cheese: Use freshly grated sharp cheddar if possible. It gives the bakes plenty of cheesy flavor and helps create those beautiful browned tops.
Monterey Jack: A little Monterey Jack adds extra creaminess. You can substitute Gruyère or use additional cheddar.
Spinach: Chop it quite finely. You don’t want huge leaves running through these small bakes.
Onion: Finely diced onion adds sweetness and savory flavor without overpowering the chives.
Fresh chives: They’re an important part of that familiar potato-and-cheese combination, so I wouldn’t skip them.
Dijon mustard: Just a small amount adds depth without making the bakes taste like mustard.
Hot sauce: We’re only adding a few dashes. Starbucks also lists hot sauce in its version, but this isn’t intended to be a spicy breakfast.
Salt and black pepper: Add to taste, remembering that the cheese already contributes some saltiness.
The Potato Is More Important Than It Looks
It can be tempting to simply throw raw diced potatoes into the egg mixture and let the oven handle everything.
I don’t recommend it.
The eggs cook much faster than potatoes. By the time larger pieces of raw potato become tender, the egg mixture can become overcooked.
Instead, briefly cook the diced potatoes first. You want them just fork-tender, not falling apart. They’ll finish cooking inside the egg mixture while the tops become golden.
And if potato-heavy comfort food is your thing, our Saltgrass Baked Potato Soup Recipe goes in a completely different direction with potatoes, cheddar, sour cream and bacon. For another loaded potato idea, there’s also our Brenda Gantt Loaded Potato Recipe.
How to Make Starbucks Potato Cheddar Chive Bakes
Step 1 | Prepare the Potatoes
Preheat the oven to 375°F (190°C).
Peel the potatoes if you prefer, although Yukon Gold skins are thin enough to leave on.
Cut them into small cubes, roughly ¼ to ½ inch.
Place the potatoes in a saucepan of lightly salted water and simmer for approximately 5–7 minutes. They should be beginning to soften but still hold their shape.
Drain thoroughly and let them steam dry for a few minutes.
Step 2 | Cook the Onion and Spinach
Heat the butter in a small skillet over medium heat.
Add the finely diced onion and cook for about 3 minutes until it begins to soften.
Add the chopped spinach and cook for another minute or two, just until wilted.
Remove from the heat.
Step 3 | Make the Creamy Egg Base
Add the eggs and cottage cheese to a blender.
Blend for approximately 20–30 seconds until mostly smooth.
Pour the mixture into a bowl and stir in the Dijon mustard, hot sauce, salt and black pepper.
You don’t need much hot sauce. We’re using it as seasoning rather than trying to make spicy potato bakes.
Step 4 | Bring Everything Together
Add the cooked potatoes, onion, spinach, chopped chives, cheddar and Monterey Jack to the egg mixture.
Fold everything together gently.
Try not to mash the potatoes. Those visible little potato pieces are part of what makes these different from ordinary egg bites.
Step 5 | Fill the Pan
Grease a silicone brownie pan or individual square baking molds.
Divide the mixture evenly between approximately eight cavities.
Don’t fill them completely to the top because the eggs will puff slightly as they bake.
Sprinkle a little extra cheddar over each one.
Step 6 | Bake Until Golden
Bake for approximately 20–25 minutes, or until the centers are set and the tops are golden.
Depending on the size and depth of your molds, they may need a few additional minutes.
Allow the bakes to cool in the pan for about 5 minutes before removing them.
That little resting period also helps them hold their square shape.
Getting Those Golden Cheesy Edges
This was one of the things I particularly wanted from this recipe.
The browned exterior makes a huge difference.
Silicone molds make removal easier, but a well-greased metal pan can produce slightly darker edges. Either works.
I also like reserving a little cheddar to scatter over the top rather than mixing all of it into the eggs.
As it bakes, some of that cheese melts into the surface and creates those irregular golden patches you see on a good potato bake.
For another cheesy restaurant-style recipe, try our LongHorn Parmesan Crusted Chicken when you’re looking for something more substantial for dinner.
Make Them Once, Eat Breakfast for Days
This may actually be my favorite reason for making these at home.
Instead of preparing breakfast from scratch every morning, bake a batch and refrigerate the extras in an airtight container.
They’ll keep for around 3–4 days in the refrigerator.
Reheat one or two in the microwave for a quick breakfast, or use an air fryer for a few minutes if you want the outside to regain some texture.
They can also be frozen. Let them cool completely first, wrap them individually, and store them in a freezer-safe container.
What to Serve With Potato Cheddar Chive Bakes
After finally making the Starbucks Potato Cheddar Chive Bake at home, I can see why this breakfast has become so popular. The combination of tender potatoes, creamy eggs, melted cheese and fresh chives makes it filling without being overly heavy.
They’re substantial enough to eat alone, especially for a quick breakfast with coffee.
For a larger breakfast, serve them alongside fresh fruit, sliced avocado or a simple fruit-and-yogurt bowl.
They’re also surprisingly good with a little hot sauce on top.
And while I originally wanted to make these because I’d seen them at Starbucks so many times, I think the biggest advantage of the homemade version is being able to eat them straight from the oven.
The cheese is still melted, the edges are browned, and the little pieces of potato inside are piping hot.
I probably shouldn’t have waited so long to make them.
If you enjoy recreating Starbucks favorites at home, why not try something sweet next? Our Starbucks Pumpkin Cream Cheese Muffins are soft, warmly spiced and filled with creamy cheesecake, while our Starbucks Pumpkin Bread is an easy copycat treat that’s perfect with your morning coffee.
Starbucks Potato Cheddar Chive Bake Copycat Recipe
Make Starbucks Potato Cheddar Chive Bakes at home with tender potatoes, eggs, cottage cheese, cheddar, spinach and fresh chives baked into golden, cheesy breakfast squares.
Ingredients
- 2 medium Yukon Gold potatoes, about 12 oz total
- 6 large eggs
- ¾ cup cottage cheese
- 1 cup sharp cheddar cheese, freshly shredded
- ½ cup Monterey Jack cheese, freshly shredded
- ½ cup fresh spinach, finely chopped
- ¼ cup yellow onion, finely diced
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon unsalted butter
- ½ teaspoon Dijon mustard
- 3–4 dashes hot sauce
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Cooking spray or butter for greasing the molds
Instructions
- Preheat the oven. Preheat oven to 375°F (190°C). Lightly grease eight cavities of a square silicone mold or brownie pan.
- Prepare the potatoes. Cut the potatoes into small ¼–½-inch cubes. Place in lightly salted simmering water and cook for 5–7 minutes, until just fork-tender. Drain thoroughly and set aside.
- Cook the vegetables. Melt butter in a skillet over medium heat. Add onion and cook for approximately 3 minutes. Add spinach and cook for another 1–2 minutes until wilted. Remove from heat.
- Blend the eggs. Add eggs and cottage cheese to a blender. Blend for 20–30 seconds until mostly smooth.
- Season. Pour the egg mixture into a mixing bowl. Stir in Dijon mustard, hot sauce, salt and black pepper.
- Add the fillings. Fold in the cooked potatoes, onion and spinach mixture, chives, ¾ cup cheddar and Monterey Jack.
- Fill the molds. Divide the mixture evenly between eight prepared cavities. Sprinkle the remaining ¼ cup cheddar over the tops.
- Bake. Bake for 20–25 minutes, until the centers are set and the tops and edges are golden brown.
- Rest. Allow the potato bakes to cool in the pan for approximately 5 minutes before carefully removing them.
- Serve. Serve warm, or cool completely before refrigerating for meal prep.
Notes
Nutrition Information:
Yield: 8 Serving Size: 1 potato bakeAmount Per Serving: Calories: 220 kcalTotal Fat: 13 ggSaturated Fat: 7 ggTrans Fat: 0.2 ggUnsaturated Fat: 5 ggCholesterol: 165 mgmgSodium: 390 mgmgCarbohydrates: 13 ggNet Carbohydrates: 12 ggFiber: 1 ggSugar: 2 ggProtein: 13 gg
