Description
These Potato Cheddar Chive Bakes are a delicious and wholesome breakfast or brunch option inspired by Starbucks. Featuring tender diced russet potatoes combined with a rich egg, cottage cheese, and cheddar mixture, these savory bakes are perfectly seasoned with garlic, paprika, and fresh chives. Baked until puffed and golden, they offer a flavorful, protein-packed start to your day.
Ingredients
Scale
Potato Mixture
- 1 1/2 teaspoons olive oil
- 1 russet potato, peeled and diced into ¼-inch cubes (about 8 oz after peeling)
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon sweet paprika
Egg Mixture
- 6 large eggs
- ¼ cup liquid egg whites
- â…” cup 2% cottage cheese
- 2 tablespoons 2% milk
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
Cheese Topping
- 1 cup shredded sharp cheddar cheese, divided
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Place a square brownie muffin pan on a rimmed baking sheet and generously spray it with olive oil spray, ensuring the corners are coated well to prevent sticking.
- Cook Potatoes: Heat a nonstick skillet over medium heat and add 1 1/2 teaspoons olive oil. Add the diced potatoes, then season with ½ teaspoon kosher salt, freshly ground black pepper to taste, garlic powder, and sweet paprika. Cover the skillet and cook over medium-low heat, stirring occasionally for about 12 minutes, until the potatoes are tender and browned. Add 1 tablespoon of water halfway through cooking and reduce the heat to low to avoid burning.
- Cool Potatoes: Remove the skillet from heat and let the potatoes cool for 5 minutes before assembling the bakes.
- Blend Egg Mixture: In a blender, combine the 6 large eggs, ¼ cup liquid egg whites, ⅔ cup 2% cottage cheese, 2 tablespoons 2% milk, the remaining ¼ teaspoon kosher salt, and freshly ground black pepper to taste. Blend until very smooth, about 20 to 30 seconds. Stir in the chopped fresh chives by hand.
- Assemble Bakes: Evenly divide the cooled diced potatoes into each cavity of the prepared muffin pan. Sprinkle half of the shredded sharp cheddar cheese over the potatoes. Carefully pour the egg mixture into each cavity, filling about ¾ full. Top each with the remaining ½ cup cheddar cheese.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, until the centers are set and the tops look dry and puffed up. Avoid over-baking to maintain a tender texture.
- Cool and Serve: Remove the pan from the oven and allow the bakes to cool in the pan for 10 minutes. Use a small spatula to carefully remove each bake from the pan before serving.
Notes
- If you prefer crispier potato cubes, you can cook them a few minutes longer before mixing with eggs.
- For a dairy-free version, substitute cottage cheese and milk with a plant-based alternative.
- Fresh chives add a subtle onion flavor, but green onions or parsley can be used as alternatives.
- These bakes can be prepared ahead and refrigerated; reheat gently before serving.
- Nonstick spray is recommended for easy removal and cleanup, but greasing with butter or oil works as well.
