These high-protein potato cheddar chive bakes are inspired by the popular coffee shop favorite and made easy at home with simple, wholesome ingredients. They’re fluffy, cheesy, and perfectly portioned for busy mornings. With tender potatoes, sharp cheddar, and fresh chives in every bite, this make-ahead breakfast delivers comfort and convenience in one pan.
Why You’ll Love This Recipe
If you enjoy savory breakfast options that are satisfying without being heavy, this recipe checks all the boxes.
First, it’s packed with protein. Each serving delivers about 23 grams of protein, helping you stay full for hours. The combination of whole eggs, egg whites, and cottage cheese creates a creamy texture while keeping the calories balanced.
Second, it’s meal-prep friendly. Make a batch once and enjoy ready-to-go breakfasts for several days. They reheat beautifully in the microwave or air fryer.
Third, the flavor is spot-on. Melty cheddar layered inside and on top gives you cheesy pockets throughout, while chives add freshness and a mild onion flavor. The seasoned potatoes bring heartiness and comfort to every bite.
Finally, it’s budget-friendly. Making them at home costs far less than buying individual portions out, and you control the quality of ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 teaspoons olive oil
1 medium russet potato, peeled and diced into 1/4-inch cubes (about 8 ounces after peeling)
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon sweet paprika
6 large eggs
1/4 cup liquid egg whites
2/3 cup 2% cottage cheese
2 tablespoons 2% milk
1 cup shredded sharp cheddar cheese, divided
2 tablespoons chopped fresh chives
Directions
Preheat your oven to 325°F (163°C). Place a square brownie-style muffin pan on a rimmed baking sheet and generously coat it with olive oil spray, making sure to reach the corners to prevent sticking.
Heat a nonstick skillet over medium heat and add the olive oil. Once warm, add the diced potatoes. Season with 1/2 teaspoon of the kosher salt, black pepper, garlic powder, and sweet paprika. Cover and cook over medium-low heat for about 12 minutes, stirring occasionally, until the potatoes are tender and lightly browned. About halfway through cooking, add 1 tablespoon of water and reduce the heat to low to prevent burning. Remove from heat and let the potatoes cool for 5 minutes.
In a blender, combine the eggs, egg whites, cottage cheese, milk, remaining 1/4 teaspoon kosher salt, and a pinch of black pepper. Blend for 20 to 30 seconds until completely smooth. Stir in the chopped chives.
Evenly distribute the cooled potatoes into each cavity of the prepared pan. Sprinkle half of the shredded cheddar over the potatoes. Carefully pour the egg mixture over the top, filling each cavity about three-quarters full. Finish by sprinkling the remaining cheddar evenly over each portion.
Bake for 25 to 30 minutes, or until the centers are set and the tops appear dry. The egg bakes will puff up slightly when done. Avoid overbaking to keep them tender.
Allow them to cool in the pan for 10 minutes before removing with a small spatula.
For a vegetable twist, swap the potatoes with sautéed diced zucchini, bell peppers, or broccoli.
Add extra aromatics such as finely diced onion or minced garlic to the potatoes while cooking for deeper flavor.
If you prefer not to use liquid egg whites, separate 4 additional eggs and use the whites in place of the carton egg whites. You can also simply replace the egg whites with 2 additional whole eggs for a richer result.
For extra protein, add cooked breakfast sausage or sliced chicken sausage before pouring in the egg mixture.
Try different cheeses such as shredded mozzarella, Monterey Jack, or Gouda for a slightly different flavor profile.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 4 days. For convenience, portion them into individual containers for grab-and-go breakfasts.
To freeze, place the cooled bites in a freezer-safe container with parchment paper between layers to prevent sticking. Freeze for up to 2 months.
To reheat from the refrigerator, microwave for 45 to 60 seconds until warmed through. For a slightly crisp exterior, reheat in an air fryer at 325°F for about 6 minutes. If reheating from frozen, add a few extra minutes until heated thoroughly.
FAQs
Can I make these in a regular muffin tin?
Yes, you can use a standard muffin tin if you don’t have a square brownie-style pan. Keep an eye on the baking time, as it may vary slightly depending on the size and depth of the cavities.
Why blend the egg mixture?
Blending creates a smooth, creamy texture and fully incorporates the cottage cheese so it melts seamlessly into the eggs.
Can I use a different type of potato?
Yes, Yukon Gold or even leftover cooked potatoes work well. Just make sure they are diced small and evenly cooked.
How do I prevent the egg bites from sticking?
Generously grease the pan with oil spray and allow the bites to cool slightly before removing them.
Can I make this recipe dairy-free?
You can experiment with dairy-free cheese and milk alternatives, though the texture may vary slightly.
Are these gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free.
Can I prepare the mixture the night before?
You can cook the potatoes ahead of time and refrigerate them. For best texture, blend and assemble the egg mixture just before baking.
How do I know when they are done baking?
The centers should be set and no longer jiggle when gently shaken. The tops will look dry and slightly puffed.
Can I double the recipe?
Yes, simply double all ingredients and use a larger pan or bake in batches.
Do they taste good reheated?
They taste excellent reheated, especially in the air fryer, which helps restore a slightly crisp top while keeping the inside tender.
Conclusion
These Potato Cheddar Chive Bakes bring together fluffy eggs, tender seasoned potatoes, sharp cheddar, and fresh chives in a protein-packed, make-ahead breakfast you’ll want to keep on repeat. Easy to prepare, freezer-friendly, and satisfying, they make busy mornings feel effortless while still delivering homemade flavor in every bite.
Potato Cheddar Chive Bakes are fluffy, protein-packed egg bites filled with tender seasoned potatoes, sharp cheddar cheese, and fresh chives, inspired by the popular coffee shop favorite and perfect for meal prep breakfasts.
Ingredients
1 1/2 teaspoons olive oil
1 medium russet potato, peeled and diced into 1/4-inch cubes (about 8 ounces)
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon sweet paprika
6 large eggs
1/4 cup liquid egg whites
2/3 cup 2% cottage cheese
2 tablespoons 2% milk
1 cup shredded sharp cheddar cheese, divided
2 tablespoons chopped fresh chives
Instructions
Preheat oven to 325°F (163°C). Place a square brownie-style muffin pan on a baking sheet and generously coat with olive oil spray.
Heat olive oil in a nonstick skillet over medium heat. Add diced potatoes and season with 1/2 teaspoon salt, pepper, garlic powder, and paprika. Cover and cook on medium-low for about 12 minutes, stirring occasionally, until tender and lightly browned. Add 1 tablespoon water halfway through and reduce heat if needed. Cool for 5 minutes.
In a blender, combine eggs, egg whites, cottage cheese, milk, remaining 1/4 teaspoon salt, and a pinch of pepper. Blend 20–30 seconds until smooth. Stir in chopped chives.
Evenly distribute cooled potatoes into prepared pan cavities. Sprinkle half the cheddar over potatoes.
Pour egg mixture over potatoes, filling each cavity about three-quarters full. Top with remaining cheddar.
Bake 25–30 minutes until centers are set and tops appear dry and slightly puffed.
Cool in pan for 10 minutes before removing with a spatula.
Notes
Generously grease the pan to prevent sticking.
Do not overbake to maintain a tender texture.
Blend the egg mixture for a smooth, creamy consistency.
Reheat in the air fryer for a slightly crisp exterior.
Store in airtight containers for easy grab-and-go breakfasts.
