This Potato Cheddar Chive Bake is a high-protein, meal-prep-friendly breakfast that tastes just like the Starbucks version. Tender potatoes, creamy eggs, and melty cheddar combine with fresh chives for a satisfying start to your day.
Why You’ll Love This Recipe
High protein: Each serving contains 23 grams of protein, keeping you full and energized.
Cheesy perfection: Sharp cheddar layered inside and on top creates gooey, flavorful bites.
Flexible ingredients: Use russet, Yukon Gold, or leftover cooked potatoes.
Budget-friendly: Makes multiple servings for much less than buying out.
Clean and wholesome: Made with simple, real ingredients, naturally gluten-free and vegetarian.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 teaspoons olive oil
1 russet potato, peeled and diced into ¼-inch cubes (about 8 oz)
¾ teaspoon kosher salt, divided
¼ teaspoon garlic powder
¼ teaspoon sweet paprika
Freshly ground black pepper, to taste
6 large eggs
¼ cup liquid egg whites
⅔ cup 2% cottage cheese
2 tablespoons 2% milk
1 cup shredded sharp cheddar, divided
2 tablespoons chopped fresh chives
Directions
Preheat oven to 325°F. Place a square brownie pan on a rimmed baking sheet and generously spray with olive oil.
Heat a nonstick skillet over medium heat and add 1 1/2 teaspoons olive oil.
Add the diced potato, ½ teaspoon of salt, black pepper, garlic powder, and paprika. Cover and cook over medium-low heat, stirring occasionally, until tender and lightly browned, about 12 minutes. Add 1 tablespoon of water halfway through and reduce heat to low to avoid burning. Let potatoes cool for 5 minutes.
In a blender, combine 6 eggs, ¼ cup liquid egg whites, ⅔ cup cottage cheese, 2 tablespoons milk, remaining ¼ teaspoon salt, and black pepper to taste. Blend for 20–30 seconds until smooth. Stir in 2 tablespoons chopped chives.
Divide the cooled potatoes evenly into each cavity of the pan. Sprinkle half of the shredded cheddar (½ cup) over the potatoes. Carefully pour the egg mixture into the pan cavities, filling each about ¾ full. Top with the remaining ½ cup cheddar.
Bake for 25–30 minutes, until centers are set and tops look dry. Do not overbake.
Cool in the pan for 10 minutes before removing with a small spatula.
Servings and timing
Servings: 4
Serving size: 3 bites
Prep time: 10 minutes
Cook time: 45 minutes
Cooling time: 10 minutes
Total time: 1 hour 5 minutes
Variations
Swap vegetables: Use diced zucchini, bell peppers, or broccoli instead of potato.
Add aromatics: Sauté diced onion or garlic for extra flavor.
Adjust eggs: Use only whole eggs or separate eggs to achieve ¼ cup whites.
Boost protein: Add cooked chicken sausage or sliced turkey sausage before pouring in eggs.
Cheese options: Try mozzarella, Monterey Jack, or Gouda instead of cheddar.
Storage/Reheating
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Store for up to 2 months in a freezer-safe container with parchment paper between layers or flash-freeze on a tray first.
Reheat: Microwave 30–45 seconds or air fry at 325°F for 6 minutes for best texture.
FAQs
How do I make these ahead for meal prep?
Bake the egg bakes, then refrigerate in individual containers for easy grab-and-go breakfasts.
Can I use leftover cooked potatoes?
Yes, leftover cooked potatoes work perfectly and save time.
Can I make them dairy-free?
Replace cottage cheese and milk with plant-based alternatives, and use a dairy-free cheese substitute.
Can I use a muffin tin instead of a brownie pan?
Yes, but you may need to slightly adjust the baking time.
Can I freeze the baked egg bites?
Yes, up to 2 months. Use parchment paper between layers or flash-freeze first.
How do I reheat from frozen?
Microwave 60–90 seconds, or air fry at 325°F for 8–10 minutes.
Can I add meat to the recipe?
Yes, cooked chicken sausage or turkey sausage can be added before pouring in the eggs.
Can I make this low-carb?
Substitute the potatoes with cauliflower florets to reduce carbs.
Are these naturally gluten-free?
Yes, all ingredients are gluten-free.
How do I get a creamy texture without overcooking?
Blend the eggs, egg whites, cottage cheese, and milk until smooth, and avoid baking beyond 30 minutes.
Conclusion
This Potato Cheddar Chive Bake is a simple, protein-packed breakfast that rivals Starbucks. Soft potatoes, creamy eggs, melty cheddar, and fresh chives make it perfect for meal prep, quick mornings, or a satisfying homemade breakfast any day.
This potato cheddar chive bake is a protein-packed, meal-prep-friendly breakfast made with tender potatoes, blended eggs, cottage cheese, and sharp cheddar. Creamy, cheesy, and flavorful, it’s a homemade version of the popular coffee shop favorite.
Ingredients
1 1/2 teaspoons olive oil
1 medium russet potato (about 8 ounces), peeled and diced into 1/4-inch cubes
3/4 teaspoon kosher salt, divided
1/4 teaspoon garlic powder
1/4 teaspoon sweet paprika
Freshly ground black pepper, to taste
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). Lightly grease a square baking pan or muffin pan and place it on a rimmed baking sheet.
Heat olive oil in a nonstick skillet over medium heat. Add diced potato, 1/2 teaspoon salt, garlic powder, paprika, and black pepper. Cover and cook over medium-low heat, stirring occasionally, for about 12 minutes until tender. Add 1 tablespoon water halfway through if needed. Cool for 5 minutes.
In a blender, combine eggs, egg whites, cottage cheese, milk, remaining 1/4 teaspoon salt, and black pepper. Blend 20–30 seconds until smooth. Stir in chopped chives.
Spread cooked potatoes evenly into the prepared pan. Sprinkle 1/2 cup cheddar over the potatoes.
Pour egg mixture evenly over the top, filling about 3/4 full. Sprinkle remaining 1/2 cup cheddar on top.
Bake for 25–30 minutes, until centers are set and tops appear dry. Do not overbake.
Cool for 10 minutes before slicing or removing from pan.
Notes
Blend the egg mixture well for a smoother, creamier texture.
Do not overbake to prevent rubbery eggs.
Store in refrigerator for up to 4 days.
Freeze for up to 2 months; reheat in microwave or air fryer.
Substitute cauliflower for potatoes for a lower-carb version.
