If you love the savory, fluffy goodness of Starbucks‘ Potato Cheddar and Chive Egg Bakes, this easy copycat recipe will be your new go-to! Perfectly delectable on your holiday brunch table, these baked egg squares are loaded with tender potatoes, fresh chives, and a creamy texture that rivals the originals. Ready in under 40 minutes, they make a convenient breakfast or snack you can enjoy at home anytime. Whether you’re a fan of the Starbucks version or just looking for a satisfying, protein-packed bite, these egg bakes deliver all the flavor with simple ingredients and minimal effort.
It’s 7:30 in the morning. I just dropped my kiddo off at daycare, but I’ve got to stop off at the grocery store to pick up a few items. You can bet I am placing a Starbucks mobile order to pick up on my way out. And you know what my new go-to order is if I’m feeling famished? An iced coffee with no classic and a sweet cream cold foam (chocolate or vanilla, depends on the day) and Potato Cheddar and Chive Bakes. All day.
I don’t know how I didn’t know about these before. Absolutely incredible.
So the morning that I had them for the first time, I promptly added them to my “recipes to test” note in my phone. (It’s long y’all. Long.)
Testing went swimmingly! And I am happy to report I’ve meal prepped a million gazillion of them for my freezer! These are way WAY better than the egg souffle bites that you can buy in bulk at Costco. Costco, get on this potato and chive train would you please?? In the meantime, I will be perfectly happy eating my homemade version! These hit the spot!
What ingredients are necessary for making Potato Cheddar and Chive Egg Bakes?
Please refer to the recipe card for precise measurements.
- potatoes – russet are the best for this
- a small yellow onion
- eggs
- heavy cream
- plain greek yogurt
- fresh chives
- fresh spinach
- onion powder
- smoked paprika
- kosher salt, cracked black pepper
- sharp cheddar cheese
Is there any equipment necessary for making Potato Cheddar and Chive Egg Bakes?
If you want soft, fluffy, and pillowy egg bites, I highly recommend using a square silicone mold for baking. The square brownie pans will also work if that’s what you have, but the texture on the outside of the egg squares is slightly different if you use a metal pan.
- Silicone mold – Light, fluffy, pillowy potato and chive egg squares
- Metal Pan – crispy around the edge egg squares
It’s all your preference honestly!
How to Prepare Potato Cheddar and Chive Egg Bakes:
Please refer to the recipe card for precise measurements.
There’s two simple methods for preparing the potatoes and onions:
Oven Roasted Potatoes:
If you’ve got things to do and you just want to toss the potatoes into the oven to roast,
- chop them into 1 inch cubes
- dice the onion
- drizzle them in olive oil
- season with salt and pepper and roast them on a baking sheet at 400° for 15 – 20 minutes until fork tender
Skillet Roasted Potatoes:
If your oven’s occupied, you’d rather just pan fry them, or it’s too dang hot to even turn the oven on:
- chop them into 1 inch cubes
- dice the onion
- heat olive oil in a pan over medium heat
- drop the potatoes in
- drop the potatoes and onions in, season with salt and pepper and saute for 5 – 8 minutes, or until fork tender
Let the potatoes cool slightly and add spoon them into the silicone mold. If you used the oven, reduce the heat to 350°.
Combine the eggs, heavy cream ,plain greek yogurt , onion powder, and smoked paprika. Use a hand blender, hand mixer, or blender to blend the items smooth.
Chop the spinach into small ribbons and finely dice the chives.
Now here’s where I’m going to recommend something different than I did in my test – I folded the chives, spinach, and cheese into the egg mixture and poured all of that over the potatoes and onions. Worked out okay.
But in hindsight I would, put the spinach, chives, and cheese straight into the silicone mold along with the potatoes and onions and pour the egg mixture over.
This slight adjustment should help evenly disperse the spinach, chives, and cheese rather than them all sitting close to the top like mine were. The egg squares still tasted incredible, But they were sort of layered instead of one full product. Okay, but a slight change and they’d be over the top! (Can you tell I already can’t wait to remake this recipe again just to re-shoot it?? They were that good.)
Sprinkle the tops of each square with more cheddar cheese and bake at 350° for 15 – 20 minutes, or until golden brown. If desired, broil for 30 seconds for the crispy cheese effect!
Can you use dried chives?
Certainly! Although, I will say – if you can’t find fresh chives I would recommend freeze dried chives over a dried spice chive mix. (Dried spices tend to be more potent, so the chive flavor would just kind of take over the dish. Freeze dried are relatively easy to find in the produce section and will give you a fresher bite than a fully dried chive mix would.)
Could I add meat to this recipe to make the egg squares a little more hearty?
Absolutely! If vegetarian isn’t your thing, feel free to toss in some bacon or sausage! You’d just drop it in when you spooned the potatoes into the mold.
Could I make a vegan version of this recipe?
Certainly! Just swap the eggs for a plant based version and swap the cheese and yogurt to plant based options as well! I actually really enjoy this plant based cheese, it melts well when incorporated into recipes!
Storage:
Store the egg bites in an airtight container in the refrigerator (or ziplock bags if you’re on the go) for 3 – 5 days.
If storing for more long term, wrap tightly in plastic wrap, place into a freezer bag, and freeze for up to 3 months. These make a great meal prep option, quick breakfast for kiddos or hubby, or an easy brunch item to prep for entertaining!
Ways to further customize this recipe:
- Add chopped roasted red peppers, bell peppers, or even sundried tomatoes to take it up a notch!
- As previously mentioned, add in sausage, bacon, or Canadian bacon to make this a keto option!
- Elevate the sharp cheddar cheese to a brie or gruyere for a creamy texture!
If you enjoyed this recipe or are looking for other breakfast or brunch ideas, you may also like these others from the blog:
I hope you loved this Potato and Chive Egg Square Starbucks Copycat recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Potato and Chive Egg Squares (Starbucks Copycat Recipe)
4
servings30
minutes40
minutes300
kcalThese Potato and Chive Egg Squares are fluffy, savory bites with tender potatoes and fresh chives. Perfect for brunch spreads or meal prep!
Keep the screen of your device on
Ingredients
2 lbs potatoes, diced into 1 inch cubes
1 small yellow onion, diced
6 large eggs
1/2 cup heavy cream
1/2 cup plain greek yogurt
3 tbsp fresh chives, minced
1/3 cup fresh spinach, chopped into thin ribbons
1/2 tsp onion powder
1/2 tsp smoked paprika
1 tsp kosher salt
1/2 tsp cracked black pepper
1 cup sharp cheddar cheese, divided
Directions
- Choose if you’re roasting the potatoes or frying them in a skillet.
- Roasting – Preheat the oven to 400°. Combine the potatoes and onions, drizzle with olive oil, season with salt and pepper, and roast for 15 to 20 minutes, or until fork tender.
- Pan Frying – Heat the oil in a large sauce pan over medium heat, add the potatoes and onions, season with salt and pepper and sauté for 5 – 8 minutes, or until fork tender and crisp.
- Let the potatoes cool slightly and add spoon them into the silicone mold. If you used the oven, reduce the heat to 350°.
- Combine the eggs, heavy cream ,plain greek yogurt , onion powder, and smoked paprika. Use a hand blender, hand mixer, or blender to blend the items smooth.
- Chop the spinach into small ribbons and finely dice the chives. Fold them and half of the cheddar cheese into the egg mixture and pour it over the potatoes and onions.
- Sprinkle the tops of each square with more cheddar cheese and bake at 350° for 15 to 20 minutes or until golden brown. If desired, broil for 30 seconds for the crispy cheese effect!
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