Potato Chive Egg Bites (Starbucks Copycat Recipe)

potato chive egg bites stacked on top of each other with one having a bite taken out

5 from 6 votes

Potato Chive Egg Bites (Starbucks Copycat Recipe)

These Potato Chive Egg Bites are a creamy and fluffy Starbucks copycat recipe made with eggs, potatoes, cottage cheese, cheddar, and fresh chives. Perfect for meal prep, freezer-friendly, and great for a quick grab-and-go breakfast or snack!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, egg bites, vegetarian breakfast

Cuisine: American

Diet: Gluten Free, Low Calorie, Vegetarian

Servings: egg bites

Author: Brita Britnell

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. Saute for 8 minutes until the potatoes are just crisp tender. Remove from the heat.
Meanwhile, 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