Potato Cheddar and Chive Egg Bites (Better-than Starbucks Copycat)

Potato cheddar and chive egg bites on a white platter.

5 from 1 vote

Potato Cheddar and Chive Egg Bites (Better-than Starbucks Copycat)

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 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!

Prep Time20

Cook Time30

Total Time50

Course: Breakfast, Brunch, meal prep

Cuisine: American

Servings: servings

Calories: 179kcal

Author: Cynthia Christensen

Equipment

Ingredients

Potatoes

1 pound potatoes peeled and diced
½ cup onion diced
½ cup red bell pepper diced
2 tablespoons water
2 tablespoon 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 half-and-half
½ cup cottage cheese I prefer small curd
1 cup 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

US Customary - Metric

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!

Notes

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.

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.

Nutrition