Let’s be honest, mornings can feel like a whirlwind—especially if you’re juggling work, kids, or just trying to remember where you left your car keys. That’s exactly why these potato cheddar and chive bakes have become my go-to breakfast lifesaver. They’re warm, savory, packed with protein, and yes, they absolutely taste like that comforting bite you’d expect from your favorite Starbucks breakfast item—but dare I say, better?
I first whipped up a batch of these cheddar and chive egg bakes with potato on a lazy Sunday morning, when a bag of red potatoes was on its last leg and a tub of cottage cheese had about 24 hours left. The result? A cheesy, herby muffin that practically sings when you bite into it. These potato cheddar and chive bakes are everything I love in a breakfast: hearty, easy, and freezer-friendly for those “oops, I skipped breakfast again” kind of mornings.
If you’ve never tried Starbucks-style potato cheddar and chive bakes at home, trust me—once you do, you’ll wonder how you lived without them.
Looking for inspiration? Try Cheesy Potato Egg Scramble for another protein-packed start to your day.
Why You’ll Love These Potato Cheddar and Chive Bakes
These little potato cheddar and chive bakes are more than just adorable muffin-sized egg bites. They check every box for the perfect breakfast or snack:
- Savory and satisfying with roasted red potatoes and sharp cheddar
- Protein-packed thanks to eggs and cottage cheese
- Easy to meal prep—store in the fridge or freezer for quick bites all week
- A cozy, comforting taste that brings that homemade breakfast feeling even on a busy Monday
Ingredients You’ll Need
Let’s keep it real—this isn’t a 27-step gourmet ordeal. Just simple ingredients that come together like magic.
| Ingredient | Amount |
|---|---|
| Red potatoes, diced | 1 lb |
| Yellow onion, diced | ½ large |
| Olive oil | 1 tbsp |
| Kosher salt | ½ tsp |
| Smoked paprika | ⅛ tsp |
| Large eggs | 4 |
| Cottage cheese | 1 cup |
| Onion powder | 1 tsp |
| Sharp cheddar cheese, shredded | 1 cup |
| Chives, finely chopped | 2 tbsp |
Optional: Use a square muffin pan for those picture-perfect Starbucks copycat squares.
Step-by-Step Instructions
1. Roast the Veggies
Preheat your oven to 400°F. Grab a sheet pan and line it with parchment paper. Toss the diced potatoes and onions with olive oil, kosher salt, and smoked paprika. Roast for 15 minutes, just until they start to get golden and soft.
2. Prep the Egg Mixture
While your kitchen starts smelling amazing, spray your muffin pan (12 slots) with oil. In a high-speed blender, combine eggs, cottage cheese, onion powder, and a pinch of salt. Blend until smooth and dreamy.
3. Assemble the Bakes
Turn the oven down to 350°F. Evenly divide the roasted potatoes into each muffin slot. Pour the egg mixture over the potatoes, filling just under the top. Give each a gentle stir so those potatoes get cozy in the mix.
4. Top and Bake
Sprinkle shredded cheddar and chopped chives on top. Pop the tray in the oven and bake for 18–20 minutes. For that golden, bubbly top, broil for just 1–2 minutes at the end.
5. Cool and Serve
Let them cool slightly before removing. Then? Serve, store, or savor on the spot.
Don’t miss our Corned Beef Hash and Eggs if you’re into hearty breakfasts that hug your soul.
👇📖 RECIPE📖👇
Cheesy Chive Potato Bakes: A Cozy Bite of Morning
- Prep Time: 5minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Quick, cheesy, protein-packed bites perfect for busy mornings.
Ingredients
1 pound red potatoes, diced into ½-inch pieces
½ medium yellow onion, diced
1 tablespoon olive oil
½ teaspoon kosher salt
⅛ teaspoon smoked paprika
4 large eggs
1 cup cottage cheese
1 teaspoon onion powder
1 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh chives
Instructions
Roast the Veggies:
Preheat your oven to 400°F and line a baking sheet with parchment paper. Spread out the diced red potatoes and chopped onions in a single layer. Drizzle with olive oil, then sprinkle on the salt and smoked paprika. Toss everything together right on the pan. Pop it in the oven and roast for about 15 minutes until the potatoes start to soften and lightly brown.Prep the Egg Mixture:
While the veggies are roasting, lightly grease a 12-cup muffin pan. In a high-speed blender, combine the eggs, cottage cheese, onion powder, and a small pinch of salt. Blend until the mixture is completely smooth and creamy—this is what gives the bakes that fluffy texture!Assemble the Bakes:
Once the potatoes are done, reduce the oven temperature to 350°F. Evenly divide the roasted potato and onion mix into the muffin cups. Pour the egg mixture over each portion, filling them about ¾ full. Give each one a little stir so everything gets cozy.Top and Bake:
Sprinkle shredded cheddar cheese and chopped chives over the top of each muffin cup. Bake at 350°F for 18 to 20 minutes, or until the tops are set and lightly golden. For a crispier, bubbly finish, switch your oven to broil for 1–2 minutes—but keep a close eye so it doesn’t burn!Cool and Serve:
Let the bakes cool in the pan for a few minutes before removing. They’ll firm up as they cool and pop out easier that way. Enjoy them warm or let them cool completely for meal prep.
Notes
- Store in the fridge for up to 5 days
- Reheat in a toaster oven or oven at 300F for 10 minutes or microwave for 45 seconds
- You can use a standard muffin pan, but if you want to make square muffins, use this square muffin pan.
Nutrition
- Serving Size: 6 servings
- Calories: 232kcal
- Sugar: 3g
- Sodium: 483mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0.01g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 134mg
Keywords: Potato Cheddar Chive Bakes, breakfast recipes. baked, potato
Tips and Tricks for the Best Bakes
- Short on time? Roast your potatoes the night before.
- Want crispier bottoms? Try silicone muffin liners and a few extra minutes in the oven.
- Not a fan of chives? Green onions work just as well.
- Cottage cheese skeptic? You won’t taste it—it just makes everything creamy and fluffy.
Oh, and if your cheese browns a little too much? Don’t sweat it. A crispy cheddar top is basically a breakfast bonus.
A Little Kitchen Story
These little beauties started as an experiment on a lazy Sunday. My kids? They called them “cheddar cupcakes” and begged for more. My husband? Thought I had secretly picked them up from a bakery. And me? I finally had something warm, savory, and satisfying I could grab and go during the week. Total win. Since then, potato cheddar and chive bakes have become a staple in our fridge—and honestly, I don’t see that changing anytime soon.
Check out our Easy Sweet Breakfast Ideas for balance—because sometimes you want cinnamon with your cheddar.
FAQs:
Can I substitute cottage cheese?
Yes! Greek yogurt works well, or you can try ricotta for a silkier texture.
Can I make these vegetarian?
These already are! But feel free to toss in some spinach or bell peppers for extra veggie power
How should I store them?
Pop them in the fridge in an airtight container for up to 5 days.
How do I reheat?
Toaster oven at 300°F for 10 minutes or microwave for 45 seconds. Easy peasy.
Can I freeze them?
Absolutely. Wrap them individually, freeze, and reheat straight from frozen.
📖 Need more morning fuel? Discover great ideas like this Breakfast Sandwich packed with flavor and ready in minutes.
Sometimes, the simplest things are the ones that bring the most joy. These potato cheddar and chive bakes are like a little love note from your oven—warm, cheesy, and full of flavor. Whether you’re meal-prepping for a week of chaos or serving brunch for your favorite people, this recipe potato cheddar and chive bakes is here to make your mornings better, one bite at a time.
Don’t miss our Buttermilk Blueberry Breakfast Cake for a sweet follow-up to this savory star.
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