If you love the savory taste of Starbucks’ Potato Cheddar and Chive Egg Bites, you’re in luck. This recipe recreates the cheesy, creamy bites you’d find in-store but for less money and with simple ingredients and easy steps you can follow at home. Best of all, these freezer friendly egg bites have just 9 ingredients and bake up in less than 30 minutes!
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These Potato Cheddar and Chive Egg Bites are a great choice for a quick, filling breakfast, snack, or light dinner alongside a salad. They start with an egg custard made with half-and-half and cottage cheese, bringing you richness and added protein. Add in cheddar cheese, sautéed potatoes with red peppers and onions, along with fresh chives, and they area ridiculously delicious and easy breakfast.
The best part is that homemade egg bites are so simple to make. Just mix everything together, pour into a muffin tin, and bake until set. Baking them in a muffin pan means they're easy to eat right away or make ahead for later.
You can enjoy this simple egg recipe warm from the oven or keep them in the fridge to grab a quick breakfast on busy mornings. Enjoy with another of my Starbucks dupes, like a Blackberry Sage Refresher or my Baked Apple Croissants.
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Ingredients & Substitutions
I tried to stay true to the ingredients you would find in the Starbucks egg bite recipe, but with fresh ingredients. I made them a little more rich by using half-and-half and added protein with cottage cheese. Let's go over the ingredients and see how you can make these bites your own.
- Eggs - I use large-sized pasture raised eggs. They are the closest that I can get to eggs that I feel comfortable using without raising my own chickens, but because food access is not always equitable you should use the best eggs that you can find and afford.
- Half-and-half - Listen, I came here for a rich and delicious egg bite, but you can use whatever nondairy or plant-based milk you prefer. I personally would not recommend using a zero fat product because the extra fat delivers extra flavor.
- Cottage Cheese - I grew up in the 60's baby and cottage cheese was a real vibe, but it is not my vibe anymore. That being said, I wanted to add extra protein and body to these breakfast bites, so I opted for cottage cheese. I don't love the texture so I blended it until smooth with my food processor. If you like a little texture go for it, otherwise find a way to mush it up or replace it with Greek yogurt or sour cream.
- Cheddar - I used a mild cheddar in these so I would get the cheesiness without an overpowering flavor, but you can use whatever cheese you prefer. I recommend that you shred your own cheese. Pre-shredded cheese does not melt as smoothly and keeps its shredded shape which we can all agree is weird.
- Potatoes - For the best results, choose potatoes with a moderate to high starch content, such as Russet potatoes, although yukon gold has a nice buttery flavor and would work well. It’s best to avoid waxy potatoes, like new potatoes or fingerlings as they don't soften easily when cooked, and may stay crunchy.
- Other vegetables - I like to give these potatoes the Potatoes O'Brien touch, using red bell peppers and onion, but you can leave those out or you can add another vegetable in their place if you prefer. The Starbucks version is made with spinach, but I find it it tends to get watery and also it just doesn't add any flavor and I don't know about you, but I came for flavor.
- Bacon - I added chopped crispy bacon because obviously Starbucks made a mistake, but you can leave it out if you like (but it's about 6 slices of bacon if you change your mind 😉)
- Seasoning - I didn't want to add any overwhelming flavors, so I like to use just kosher salt and black pepper, plus some Old Bay seasoning, which is a great all-around seasoning. If you prefer you can use Cajun seasoning, taco seasoning, or just stick with salt and pepper. They are all great options. an important note to make is don't skip the seasoning on both the potato mixture and the egg mixture. We season every layer.
- Chives - I like the mild onion flavor that chives bring to these delicious egg bites, but if you don't have them, you can use finely chopped green onion or scallions, or leave them out.
Scroll down to the bottom of this post for full recipe amounts listed in the recipe card.
Looking for more high protein breakfasts? Try my two ingredient bagels or my three ingredient stuffed bagel bites, both made with self rising flour and Greek yogurt! And don't forget about my yogurt flatbread, which you can use to make a breakfast pizza!
Variations
I'm trying to bring you an authentic copycat Starbucks egg bites recipe, but sometimes we all like to go off script. Here are some tasty variations you can try:
- Ham and Swiss - Swap out the cheddar for Swiss cheese, and add small cubes of cooked ham. This gives the egg bites a classic ham-and-cheese omelet flair, which would be great served inside my ham and cheese biscuits!
- Broccoli and Cheddar - Just like I do with my broccoli and cheddar quiche, finely chop up some cooked fresh or frozen broccoli, and mix it with the cheddar. This is a kid-friendly option that adds a bit of veggie goodness.
- Bacon and Gruyere egg bites - Replace the cheddar with gruyere cheese and mix in crumbled, cooked bacon. The smoky flavors pair well with the eggs, making these gruyère egg bites extra savory. Serve with my bacon and gruyere biscuits!
Equipment: Muffin tin
To be more authentic to the Starbucks egg bites, I purchased a square well muffin tin. Spoiler alert: I love it! I love the little corners that get nicely, golden brown, I love the way each one got perfectly browned on the bottom and sides, and to be honest, the shape is really kind of fun.
Also, I used it to make my extra fudgy brownies and now nobody has to fight over the corner pieces! You can absolutely make this in a pan with regular muffin cups, a silicone muffin pan, or silicone molds. This is a "no muffin pan judgment" zone.
Instructions
- Preheat oven to 350°F and grease the wells of a square well muffin tin or regular muffin pan with oil, butter, or nonstick spray.
- Start by washing your potatoes. Peel them if you like, but it's not required. Cut potatoes, half a red bell pepper, and half an onion into about a ¼ inch dice.
Step 1: Place potatoes, bell pepper, and onion in to microwave safe bowl along with 2 tablespoons of water (I know I show seasonings in this picture, but realized my mistake later 😬). Cover the bowl with a large dinner plate and place into the microwave for 5 to 7 minutes, or until the potatoes are mostly softened.
Step 2: Drain the potatoes and pour them out onto a paper towel lined sheet tray, or counter. Dry them with more paper towels, rubbing gently, but not breaking them apart (and this is where the seasonings came off and my lesson was learned). Heat a large cast iron pan, or other heavy bottomed skillet, over medium-high heat and add oil.
Step 3: When the oil is shimmering, transfer potatoes to the pan. Cook potatoes for 5 to 8 minutes, or until they are golden brown and tender. Season with salt, pepper, and Old Bay or your favorite seasonings, to taste. Set aside to cool.
Step 4: In a large bowl, whisk together whole eggs, half-and-half, cottage cheese, kosher salt, and black pepper.
Step 5: Add cooked potato mixture.
Step 6: Mix in shredded cheddar cheese, chopped bacon, and chopped chives.
Step 7: Evenly portion the egg and filling mixture into the wells of your muffin pan.
Step 8: Place into 350°F oven and bake for 25 to 30 minutes, or until your egg bites are puffy and golden brown on the edges.
Finish - Check for doneness by inserting a toothpick or a skewer into one of the center egg bites. It should come out dry or with some cooked egg bits on it.
When your potato cheddar and chive egg bites come out of the oven most of them will probably be extra puffy and fluffy. They will deflate as they cool, but will still be golden brown and delicious.
Let the egg bites cool in the muffin tin for about 5 to 10 minutes before removing them. This helps them firm up and reduces the chance of breaking when you lift them out.
Serving Suggestion
I like to serve my breakfast bites with a dollop of sour cream and some more chopped chives, but I have a confession to make… one time I didn't have sour cream, but I did have some sour cream and onion dip and Ooh La La.
Storage and Reheating
Storage
- Once the egg bites have cooled, place them in an airtight container. They can be stacked with parchment paper between layers to prevent sticking. Store in the refrigerator for up to 5 days.
Freezing
- After cooling, lay the egg bites on a baking sheet in a single layer. Freeze for 1-2 hours or until solid.
- Individually wrap each frozen egg bite in plastic wrap and transfer to a freezer-safe bag or container for up to 2 months.
Reheating
- Thawing: For best results, transfer the egg bites from the freezer to the refrigerator the night before you plan to eat them. They will thaw gradually and be ready to reheat by morning.
- Quick Thaw: If you’re in a hurry, you can microwave them directly from frozen. Place an egg bite on a plate and cover with a damp paper towel. Heat in 20-30 second bursts until warm.
- Oven Reheating: If reheating several at once, place on a sheet pan in a 350°F oven for about 8-10 minutes, or until hot.
Expert tip
- Grease the pan well - Even if you have a nonstick muffin pan, use non-stick spray or line the muffin tin with silicone or paper liners. Eggs tend to stick, so a good coating of oil will make removing the bites easier and prevent breakage.
- Blend ingredients for a fluffier texture - For extra fluffiness, blend the eggs half-and-half, and cottage cheese really well. Thorough blending aerates the eggs, which helps them rise and gives the bites a light, soufflé-like consistency. I like to use my immersion blender, but you can also use a hand whisk or a hand mixer.
- Cook at a lower temperature - Baking at 350°F (instead of a higher temperature) gives your eggs a more even cook. The lower heat prevents the egg bites from becoming rubbery or overcooked on the outside while staying soft on the inside.
Recipe FAQs
Yes! You can replace the dairy components with dairy-free alternatives or simply skip it. For extra creaminess, try adding a little coconut milk or almond milk instead.
It’s best to cook vegetables like potatoes, red peppers, or onions first, as raw veggies don't cook at the same rate as the eggs. If you add them raw you'll end up with either undercooked vegetables or overcooked eggs. Plus, sautéing them brings out their flavor and prevents sogginess.
This can happen if they’re overcooked or cooked at too high of a temperature. Try baking at a lower temperature (around 350°F) and checking for doneness early to keep them from overcooking.
You can also bake them in a water bath, although that's a bit fussy for me. If you would like to do this, bake with the muffin pan set into larger baking dish (like a roasting pan) filled with enough water to come halfway up the sides of the muffin wells. This helps the egg bites cook at a more consistent heat and gives them a more creamy texture.
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-Cynthia
📖 Recipe
Potato Cheddar and Chive Egg Bites (Better-than Starbucks Copycat)
Equipment
- or Muffin pan
Ingredients
Potatoes
- 1 pound (450 g) potatoes peeled and diced
- ½ cup (80 g) onion diced
- ½ cup (75 g) red bell pepper diced
- 2 tablespoons (30 g) water
- 2 tablespoon (30 g) neutral oil vegetable, canola, or light olive oil will work
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon Old Bay Seasoning or your favorite seasoning or blend
Eggs
- 8 large eggs
- ½ cup (120 g) half-and-half
- ½ cup (115 g) cottage cheese I prefer small curd
- 1 cup (114 go) cheddar cheese shredded about 4 ounces
- ½ cup chopped cooked bacon from about 6 slices
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoon fresh chives chopped
Instructions
Prep
- Preheat oven to 350°F and grease the wells of a square well muffin tin or regular muffin pan with oil, butter, or nonstick spray.
Potatoes
- Start by washing your potatoes. Peel them if you like, but it's not required. Cut potatoes, red bell pepper, and onion into ¼ inch dice.
- Place potatoes, bell pepper, and onion in to microwave safe bowl along with 2 tablespoons of water.
- Cover the bowl with a large dinner plate and place into the microwave for 5 to 7 minutes, or until the potatoes are mostly softened.
- Drain the potatoes and pour them out onto a paper towel lined sheet tray, or counter. Dry them with more paper towels, rubbing gently, but not breaking them apart.
- Heat large cast iron pan, or other heavy bottomed skillet, over medium-high heat and add oil. When the oil is shimmering, transfer potatoes to the pan.
- Cook potatoes for 5 to 8 minutes, or until they are golden brown and tender. Season with salt, pepper, and Old Bay or your favorite seasonings, to taste. Set aside to cool.
Eggs
- In a large bowl, whisk together eggs, half-and-half, cottage cheese, kosher salt, and black pepper.
- Mix in cooked potato mixture, shredded cheddar cheese, chopped bacon, and chopped chives.
- Evenly portion the egg and filling mixture into the wells of your muffin pan.
Bake
- Place into 350°F oven and bake for 25 to 30 minutes, or until your egg bites are puffy and golden brown on the edges.
- Check for doneness by inserting a toothpick or a skewer into one of the center egg bites. It should come out dry or with some cooked egg bits on it.
- Let the egg bites cool in the muffin tin for about 5 to 10 minutes before removing them. This helps them firm up and reduces the chance of breaking when you lift them out. Serve with a dollop of sour cream and more chives and enjoy!
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Notes
Storage
- Once the egg bites have cooled, place them in an airtight container. They can be stacked with parchment paper between layers to prevent sticking. Store in the refrigerator for up to 5 days.
Freezing
- After cooling, lay the egg bites on a baking sheet in a single layer. Freeze for 1-2 hours or until solid. This step prevents them from sticking together when stored. * Once frozen, individually wrap each egg bite in plastic wrap and transfer to a freezer-safe bag or container. Freeze for up to 2 months.
Reheating
- Thawing: For best results, transfer the egg bites from the freezer to the refrigerator the night before you plan to eat them. They will thaw gradually and be ready to reheat by morning.
- Quick Thaw: If you’re in a hurry, you can microwave them directly from frozen. Place on a microwave-safe plate, cover with a damp paper towel, and heat in 20-30 second intervals until warmed through.
- Oven Reheating: For a slightly crispier texture, reheat thawed egg bites on a sheet pan in a 350°F oven for about 8-10 minutes, or until hot. This works well if you’re reheating several at once.
Emily says
Very tasty, better than Starbucks! I ate them with a garlic truffle sauce and they were great even the frozen ones!