Starbucks Potato Cheddar and Chive Bakes
If you’ve ever grabbed a Starbucks Potato, Cheddar & Chive Bake and thought you could make them at home, you’re in the right place. These cozy little egg bakes are one of those menu items that feel like a treat, but are secretly very doable at home. Even better? The homemade version is creamier, cheesier, and way more delicious!
If there is any copycat recipe I love making at home, it’s one that’s overpriced and super easy to make at home. Starbucks potato cheddar and chive bakes check all those boxes! They’re tasty, sure, but once you realize how simple they are to make yourself, it’s hard to justify paying coffee-shop prices for something that comes together with basic ingredients.
The other reason I make these at home? They’re genuinely easy. No fancy techniques, no complicated steps, no specialty equipment. You sauté some potatoes and onion, whisk together a quick egg mixture, stir everything together, and bake. That’s it. For something that feels indulgent and brunch-worthy, the effort-to-reward ratio is very much in your favor. Let’s cook!
Why You’ll Love These Potato Cheddar & Chive Bakes
- Better than the original! These are creamier, cheesier, and more flavorful than the Starbucks version, thanks to real dairy and freshly cooked potatoes.
- Perfect for meal prep. These chive egg bakes are perfect to make once and enjoy easy breakfasts all week long for those busy mornings!
- Simple, everyday ingredients. Nothing fancy here, just eggs, potatoes, cheese, and a few fridge staples you probably already have.
- Freezer-friendly. These freeze beautifully, making them ideal for busy mornings when you want something warm and satisfying fast.
Ingredients You Need
- Onion: Adds sweetness and depth once sautéed. Yellow or white onion both work well here.
- Potatoes: Any small-diced potato works. Yukon Golds are especially great for their creamy texture. Russet potatoes and red potatoes will also work though!
- Olive oil: Used for sautéing.
- Eggs: The base of the bake, giving structure and that classic egg bite texture.
- Heavy cream: Adds richness and helps keep the bakes soft and custardy.
- Plain Greek yogurt: Balances the richness and adds a subtle tang while keeping things creamy.
- Cheddar cheese: Sharp cheddar gives the best flavor, but mild works too if that’s what you have.
- Salt: Divided to properly season each layer of the recipe.
- Black pepper: Adds gentle heat and balances the richness.
- Paprika: Gives a little extra flavor!
- Fresh chives: Bright, oniony, and essential for that Starbucks-inspired flavor.
Variations & Substitutions
- Make them lighter: Swap the heavy cream for half-and-half or whole milk for a slightly lighter texture.
- Use different cheese: Try Monterey Jack, Colby Jack, or a cheddar blend for a new flavor twist.
- Add protein: Stir in cooked bacon, breakfast sausage, or diced ham for added flavor and protein. You can also add in a few scoops of cottage cheese for added protein!
- Go veggie-heavy: Add sautéed bell peppers, spinach, or mushrooms along with the potatoes!
- Dairy-free option: Use dairy-free yogurt and cheese alternatives, just note the texture may be slightly less creamy.
How to Make Starbucks Potato Cheddar and Chive Bakes
- Prep the Potatoes: Start by sautéing the onion and potatoes in olive oil over medium heat. Season with salt, black pepper and paprika and cook them for 5 to 8 minutes until potatoes get soft to the fork. Remove from the stove and let it cool. You can prep them the day before, if desired!
- Preheat Oven: Preheat the oven to 350F degrees.
- Make Egg Base: In a bowl whisk together eggs, heavy cream and yogurt. Add the cheese, chive, and the onion potato mixture. Combine well. Check seasoning again.
- Bake & Enjoy: Spoon the mixture into a greased brownie cake pan or muffin tin. Bake for 20-25 until golden brown. Enjoy!
Tips for Success
- Let the potato mixture cool! Adding hot potatoes directly to the egg mixture can cause the eggs to scramble, which affects texture. Be sure to let them cool a bit before adding them to the eggs.
- Dice the potatoes small. Small, even pieces cook faster and distribute better throughout each egg bite!
- Grease the pan generously. To prevent sticking, I recommend greasing the pan well with nonstick spray or butter. A well-greased pan ensures easy removal!
- Don’t overbake! Pull them once just set to keep the centers soft and creamy instead of dry.
Serving Suggestions
These potato cheddar and chive bakes are perfect alongside a coffee with pumpkin spice syrup for the ultimate Starbucks-at-home moment! They’re also great for brunch, paired with a lemon blueberry torte and smoked salmon carpaccio.
For something lighter, pair one with a green smoothie or an iced latte and call it breakfast!
Storage Suggestions
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let the bakes cool completely, then wrap individually in plastic wrap and then a layer of foil. Store in a freezer-safe container for up to 2 months. Reheat from the fridge or freezer in the microwave or oven until warmed through.
Frequently Asked Questions
These potato cheddar and chive bakes can absolutely be part of a balanced breakfast. They’re made with real ingredients like eggs, potatoes, Greek yogurt, and cheese, which provide protein, carbs, and fats to help keep you full.
While they’re not a low-calorie food, the homemade version gives you better control over ingredients and portion sizes compared to the coffee shop version.
The Starbucks version is made with eggs, potatoes, cheese, dairy, and chives, along with seasonings and stabilizers to help with texture and shelf life. This copycat recipe uses similar core ingredients but skips the fillers, relying on fresh potatoes, real cheese, and a simple egg mixture for a cleaner result.
They’re very similar, but these are baked rather than sous vide, making them much easier to recreate at home!
More Easy Breakfast Recipes to Try
- Spanish Zucchini Tortilla
- Creamy Scrambled Eggs with Cottage Cheese
- Million Dollar Bacon
- Copycat Panera Soufflé
- Smoked Salmon Dutch Baby Pancake
Copycat Starbucks Potato, Cheddar and Chive Bake Recipe
Ingredients
- 1/2 cup onion diced
- 1 cup potatoes diced
- 2 tbsp olive oil
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup plain greek yogurt
- 1 cup cheddar cheese shredded
- 1 tsp salt divided
- Black pepper
- 1/2 tsp paprika
- 2 tbsp fresh chives chopped
Instructions
- Start by sautéing the onion and potatoes in olive oil over medium heat. Season with salt, black pepper and paprika and cook them for 5/8 minutes until potatoes get soft to the fork.Remove from the stove and let it cool. (You can prep them the day before)
- Preheat the oven to 350F degrees.
- In a bowl whisk together eggs, heavy cream and yogurt.
- Add the cheese, chive, and the onion potato mixture. Combine well. Check seasoning again.
- Spoon the mixture into a greased brownie cake pan or muffin pan. Bake for 20-25 until golden brown.
- Enjoy!
Video
Notes
- Let the potato mixture cool! Adding hot potatoes directly to the egg mixture can cause the eggs to scramble, which affects texture. Be sure to let them cool a bit before adding them to the eggs.
- Dice the potatoes small. Small, even pieces cook faster and distribute better throughout each egg bite!
- Grease the pan generously. To prevent sticking, I recommend greasing the pan well with nonstick spray or butter. A well-greased pan ensures easy removal!
- Don’t overbake! Pull them once just set to keep the centers soft and creamy instead of dry.
Planning on making a big batch and wondering if you can freeze these.
Yes you can.Bake them first, freeze and warm them up for 10-15 minutes at 400F before serving.No need to thaw.
What kind of potatoes do you recommend. My grocery store has a huge selection.
Russet potatoes are okay to use.
What about refrigerator and reheating in a microwave or airfryer?
Hello,
What type of yogurt do you use for this recipe?
Plain Greek yogurt.
You say two teaspoons of salt divided, but there’s no instructions as to why we are dividing it. It just says season with salt.
season potatoes as they sauté, then add to egg mixture as well. it says “check seasoning” in the instructions
1 tsp goes into the potato onion mixture and the other tsp goes into the egg mixture
Thank you for these. They are lovely! I swapped in cottage cheese and some bacon. Just a lovely breakfast!
I have to watch carbs and protein, what is the nutrition amounts?
Can I freeze these? If so what instructions would you have for reheating them
Yes, you can freeze them and reheat them in the oven for 10 minutes at 350F. Or microwave for 3-4 minutes.
Hi! If I’m making this in a brownie pan, how many will the recipe make?
Just saw it makes 6! I’ll double it and let you know how they turn out.
Can I use frozen potatoes instead of fresh? I alrady have frozen and diced potatoes on hand and hate to have to make a trip to the store.
Amazing taste but had a lot of issue with these sticking in the pan. Ended up collapsing in the middle after cooling.
Delicious!
These are so good!! Taste even better than the Starbucks ones:)
My daughter goes to Starbucks a few times a week for these. So I gave this a try!! She loves them!! I priced it out and the cost for me was about .80 per serving. I made 2 sizes cupcake and mini cupcake both came out beautifully. Thanks ! I’ll be making these on a regular basis!
Can these be cooked in the microwave? If so how long to cook? Thank you
So excited to try these! They are my new favorite thing from starbucks.
This is an amazing recipe! Both of my little girls love it!
I meant to do 5 stars!!! My new phone messed it up
I’ve made these twice now and I can’t get enough. I love the high protein, and the flavor is 10x better than the actual Starbucks ones. I’ll be using this recipe often. Thanks!
Can you tell me what the nutritional value is? I am mainly looking for calories. I have been making this every week for a month! Love Them!!
Have you tried it with a low fat milk instead of heavy cream?