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.
I've been working on testing this Starbucks copycat recipe for a long, long time! I really enjoy swinging by Starbucks and picking these bad boys up after a grocery run in the morning! I am literally always thinking about them. So I started testing the recipe months ago with the intention to add this recipe to my blog.
After rounds of trial and error and some slight tweaking, I am happy to report I've settled on this delightful version! And you bet I have 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!
Video: How to Make Potato Cheddar and Chive Egg Bakes (Starbucks Copycat!)
What ingredients are necessary for making Potato Cheddar and Chive Egg Bakes? (includes substitutions)
Please refer to the recipe card for precise measurements.
- potatoes - I enjoy russet potatoes for this. I feel they bake best in an egg bake and yield a delicious, fluffy bite of potato.
- a small yellow onion - Yellow over white for sure here. Yellow onions are sweeter than white, especially when cooked. So there isn't any sort of strong onion taste or odor in these.
- eggs - You'll need 6 to 8 eggs for this recipe. You can use an egg substitute if desired, ⅓ liquid egg substitute equals 1 egg.
- heavy cream - Heavy cream will help you achieve that light and fluffy texture, and that velvety bite that egg bakes are known for! Milk will also work here, you just may not achieve as high of a rise with milk as you would with heavy cream.
- plain greek yogurt - In my testing I've found that adding yogurt really helps brighten the flavor to this recipe! (Not to mention, helps boost the protein which is never a bad thing!)
- fresh chives - They are chive bakes, guys. You kind of need the chives. Fresh chives are the best for this recipe.
- fresh spinach - Spinach is an optional ingredient, but highly recommended! I just feel adding a handful of spinach to this recipe really helps make it feel more like a full meal!
- spices - onion powder, smoked paprika, sea salt, and cracked black pepper
- sharp cheddar cheese - Sharp cheddar gives this recipe an amazing zing! You could also substitute with Monterey Jack, Pepper Jack, or even your favorite dairy free 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!
I also highly recommend the use of a blender or immersion blender to get everything mixed. Convenient and will help ensure you don't end up with any concentrated ingredient chunks!
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:
STEP 1: Prepare the Potatoes
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°.
STEP 2: Prepare the Egg Mixture and Pour Molds
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.
STEP 3 - Bake
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!
FAQ's:
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.)
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.
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!
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!
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 enjoyed this fun Starbucks Potato Egg Bite Copycat recipe! If you try it, please rate it and leave a comment below! (That's so helpful for my site!) I'd love to hear about your experience making it! Snap a photo and tag me on Instagram (@atoastedcrumb) so I can repost it to stories!
Potato and Chive Egg Squares (Starbucks Copycat Recipe)
Equipment
- Silicone Mold
- blender
- Or Immersion Blender
Ingredients
- 2 lbs potatoes, diced into 1 inch cubes
- 1 small yellow onion, diced
- 6 large eggs
- ½ cup heavy cream
- ½ cup plain greek yogurt
- 3 tablespoon fresh chives, minced
- ⅓ cup fresh spinach, chopped into thin ribbons
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 cup sharp cheddar cheese, divided
Instructions
- 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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