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If you love the Starbucks egg bites but don’t love the price tag, you’re going to be obsessed with these Easy Starbucks Copycat Potato Chive Egg Bites. They’re creamy, fluffy, and loaded with tender potatoes, fresh chives, and melty cheddar—basically everything you need for a cozy, satisfying breakfast.
The best part? You can make a whole batch at home for a fraction of the cost, and they’re perfect for meal prep so you’ve got grab-and-go breakfasts ready all week long.
Why you’ll love these copycat Starbucks egg bites
Ever since Starbucks released these potato chive breakfast egg bites, I have been OBSESSED! Not only are they convenient and delicious but they’re relatively healthy and don’t have too many calories in them which I love.
Here’s why we love them in my house:
- Starbucks copycat – Save money and skip the drive-thru.
- Meal-prep friendly – Make a batch and reheat ALL week!
- Protein-packed – Eggs, cottage cheese, and cheddar make these bites super satisfying. You could even add breakfast sausage too!
- Customizable – Swap in your favorite veggies, herbs, or cheese.
- Kid-approved – Cheesy, potato-packed bites that even picky eaters love.
You can make a HUGE batch of these make ahead egg bites for a fraction of the cost you’d pay in the drive thru and we love them for that!
And if you’re looking for more meal-preppable, meat free breakfast recipes, you should definitely check out my Freezer Breakfast Burritos. SO GOOD!
In this post…
Ingredients needed
The ingredients for these healthy egg bites are listed fully down in the recipe card, but let’s briefly go over everything including a few substitutions you can make as desired!
I studied the original recipe SO closely and these ingredients pretty close match the classic egg bites but with no unneeded extra ingredients.
- Yukon gold potatoes – Creamy and tender, these hold up well in egg bites. You could also swap in russet or sweet potatoes.
- Eggs – The star ingredient for structure and protein. While I haven’t tried it, I think you could swap the eggs for a vegan egg such as “Just Egg”.
- Onion – Adds a savory depth. Shallots or green onion work too.
- Chives – Fresh, mild onion flavor. Dried chives work in a pinch but won’t be as vibrant.
- Cottage cheese – Key to the Starbucks-style creaminess; it keeps the egg bites soft AND adds a lot of extra protein. Greek yogurt can be used, but the texture will be firmer.
- Shredded cheddar cheese – Melty, sharp flavor. Monterey Jack, mozzarella, or Swiss are great swaps.
- Spinach – A nutrient boost! Kale or arugula would work too.
How to make this egg bites recipe
Luckily this recipe is SUPER simple to make but let’s go over the steps.
I used these silicone molds to get the classic square look of the Starbucks egg bites BUT even just a muffin liner would work well as long as you grease it. I also love these silicone muffin liners.
Step #1: Saute the potatoes – In a large skillet, saute the hashbrowns to get them crisp tender and then set aside.
Step #2: Blend the cottage cheese + eggs – In a blender, combine the eggs + cottage cheese and blend until smooth and no chunks remain.
Step #3: Assemble and bake – Assemble the egg bites by dividing all of the ingredients evenly into the silicone molds including the hashbrowns, eggs mixture, cheese, and chives.
Step #4: Enjoy and store leftovers – Bake the egg bites for about 20 minutes and then let them cool a bit before removing them from the molds. Store in an air tight container!
Expert Tips
- Use silicone muffin molds to prevent sticking so the bites slide right out.
- Dice potatoes into small, even pieces so they cook through quickly.
- Don’t skip blending the eggs with cottage cheese—this creates that ultra-creamy texture and makes the bites super fluffy!
- Add an ice water bath after baking if you want to stop the cooking immediately and keep them from deflating.
- For freezer meal prep, wrap cooled egg bites individually in plastic wrap before freeze.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 4 days.
For longer storage, freeze up to 2 months. Reheat in the microwave for 30–60 seconds or in the oven at 325°F until heated through.
Frequently Asked Questions
Yes! Once cooled, wrap individually and freeze up to 2 months. Reheat in the microwave or oven until warm.
It’s what makes them so creamy, just like Starbucks. You can swap in ricotta or Greek yogurt, but the texture will be slightly different.
Yes! Use dairy-free cheese and swap cottage cheese with a plant-based alternative like dairy-free yogurt.
Dried chives work, or you can swap in green onions for a similar flavor.
Watch the Video
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Potato Chive Egg Bites (Starbucks Copycat Recipe)
Ingredients
- ½ pound Yukon gold potatoes, diced into small pieces
- 6 large eggs
- 1 small onion, finely diced
- ¼ cup chives, finely diced
- ½ tablespoon olive oil
- ½ teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Freshly ground black pepper to taste
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- ½ cup finely chopped spinach, tightly packed, chopped
Instructions
- Pre-heat the oven to 350 degrees F. I prefer silicone molds for this recipe, but if you’re using a 12-cavity muffin liner, grease it thoroughly so the egg bites don’t stick.
- Heat the oil in a large skillet over medium-high heat. Once hot, add in the potatoes + onion and season with salt and pepper, garlic powder, and paprika.
- Combine the cottage cheese and eggs in the base of a blender and blend until creamy smooth and no chunks remain.
- Divide the potato mixture evenly in your molds/ muffin tin. Add half the cheese + all of the chives and spinach. Top with the egg mixture. Finally, top with the remaining cheese + more chives.
- Bake for 18-20 minutes. Broil for 1-2 minutes to brown tops as desired bvut watch them closely so they don’t burn.
Notes
- MOLDS: I used these silicone molds to get the classic square look of the Starbucks egg bites BUT even just a muffin liner would work well as long as you grease it. I also love these silicone muffin liners.
- Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze up to 2 months. Reheat in the microwave for 30–60 seconds or in the oven at 325°F until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
