Copycat Starbucks Potato Cheddar and Chive Bakes Recipe

Introduction

These Copycat Starbucks Potato Cheddar and Chive Bakes make a delicious and satisfying breakfast or snack. They combine fluffy potatoes, sharp cheddar, and fresh chives baked into perfect little bites. Great for meal prep or a quick treat any time of day.

Ingredients

• One 24-ounce package of hashbrowns or diced potatoes from the grocery store’s refrigerator section
• 1 cup cheddar cheese
• 4 large eggs
• 1 cup whole milk, half and half, or heavy cream
• 3 tablespoons olive oil
• 2 cloves minced garlic
• Salt and black pepper, to taste
• 1/4 cup fresh chives, chopped (adjust to taste)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Place the hashbrowns in a large mixing bowl.
3. Step 3: Sprinkle the shredded cheddar cheese and chopped chives evenly over the hashbrowns.
4. Step 4: In a separate bowl, whisk together the eggs, milk (or cream), minced garlic, salt, and black pepper until fully combined.
5. Step 5: Pour the egg mixture over the potato and cheese mixture, then gently whisk everything together just to combine.
6. Step 6: Using a cookie scoop or spoon, fill a greased muffin tin or brownie pan with the mixture.
7. Step 7: Bake for 25 minutes. For extra crispiness, broil for a few minutes at the end, watching carefully to prevent burning.
8. Step 8: Remove from the oven and let cool slightly before serving. Enjoy warm.

Tips & Variations

• Add garlic powder or paprika to the egg mixture for extra flavor.
• Mix in finely chopped yellow onion, green onions, spinach, tomatoes, or cooked bacon for variety.
• Use a brownie pan if you prefer square-shaped bakes instead of muffin-sized.
• Make sure to lightly grease your pan or use cooking spray to prevent sticking.

Storage

Store leftover bakes in an airtight container in the refrigerator for up to five days. For longer storage, freeze the bakes individually or in a batch for up to three months. Reheat in the microwave until warmed through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen hashbrowns instead of fresh?

Yes, thaw and drain any excess moisture from frozen hashbrowns before using to avoid soggy bakes.

Can I make these dairy-free?

You can substitute dairy milk and cheese with plant-based alternatives, but the texture and flavor will be slightly different.

Copycat Starbucks Potato Cheddar and Chive Bakes Recipe

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★★★★★

4.5 from 131 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: 12 servings (based on standard muffin tin size) 1x
• Diet: Halal

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Description

These Copycat Starbucks Potato Cheddar and Chive Bakes are a delicious and easy-to-make breakfast or snack option that perfectly mimics the beloved Starbucks version. Made with shredded hashbrowns, sharp cheddar cheese, fresh chives, and a creamy egg mixture, these bakes are packed with flavor and are excellent for meal prep. They bake to a crispy golden exterior while remaining soft and cheesy inside, offering a comforting and satisfying treat anytime of day.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 24-ounce package of hashbrowns or diced potatoes (from the grocery store’s refrigerator section)
• 1 cup cheddar cheese, shredded
• 4 large eggs
• 1 cup whole milk, half and half, or heavy cream
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1/4 cup fresh chives, chopped (adjust to taste)

Optional Ingredients

• Garlic powder (optional)
• Paprika (optional)
• Yellow onion, diced (optional)
• Green onions, sliced (optional)
• Spinach, chopped (optional)
• Tomatoes, diced (optional)
• Bacon, cooked and crumbled (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the potato cheddar and chive bakes.
2. Mix Hashbrowns: Place the hashbrowns in a large mixing bowl, ensuring they are evenly distributed.
3. Add Cheese and Chives: Sprinkle the shredded cheddar cheese and chopped fresh chives evenly over the hashbrowns to build layers of flavor.
4. Prepare Cream Mixture: In a separate mixing bowl, whisk together the eggs, heavy cream (or milk/half and half), minced garlic, salt, and black pepper until fully combined and smooth.
5. Combine Mixtures: Pour the egg and cream mixture over the hashbrowns, cheese, and chives mixture. Use a spatula or whisk to gently combine all ingredients evenly.
6. Fill Muffin Tin: Lightly grease a muffin tin or brownie pan with cooking spray or olive oil. Using a cookie scoop or spoon, fill each cup evenly with the mixture.
7. Bake: Place the muffin tin in the preheated oven and bake for 25 minutes. For extra crispiness on the exterior, broil for an additional 2-3 minutes at the end, watching carefully to avoid burning.
8. Serve: Remove the bakes from the oven and let them cool slightly before serving warm.

Notes

• Store leftovers in an airtight container in the refrigerator for up to five days.
• For longer storage, freeze the potato egg bites for up to three months and reheat in the microwave.
• Feel free to customize the recipe by adding optional ingredients like bacon, spinach, or onions for added flavor and texture.
• Using half and half or heavy cream instead of milk will result in a richer, creamier texture.
• Broiling at the end is recommended for a crispier crust, but monitor closely to prevent burning.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Starbucks copycat, potato cheddar bakes, breakfast bites, hashbrown recipe, chive egg muffins, easy breakfast, meal prep