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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the potato cheddar and chive bakes.
- Mix Hashbrowns: Place the hashbrowns in a large mixing bowl, ensuring they are evenly distributed.
- Add Cheese and Chives: Sprinkle the shredded cheddar cheese and chopped fresh chives evenly over the hashbrowns to build layers of flavor.
- 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.
- 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.
- 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.
- 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.
- 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
