Make Starbucks’ New Potato, Cheddar & Chive Bakes @ Home

Creating Starbucks-inspired Potato, Cheddar & Chive Bakes egg bites at home is a delicious and satisfying way to enjoy a protein-packed breakfast. Here’s a detailed recipe to help you replicate these tasty bites using simple ingredients.

Ingredients:

• 6 large eggs
• 1/2 cup cottage cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup cooked and finely diced potatoes (about 1 medium potato)
• 2 tablespoons chopped fresh chives
• 1/4 cup milk (optional for a creamier texture)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Non-stick cooking spray

Equipment:

• Blender or food processor
• Silicone muffin pan or a regular muffin tin with liners
• Oven or Instant Pot (for a sous vide-like texture)
• Skillet (for cooking the potatoes)

Instructions:

Oven Method:

1. Preheat the Oven:
   • Preheat your oven to 300°F (150°C).
2. Prepare the Potatoes:
   • Peel and finely dice the potato. Heat a skillet over medium heat with a little oil or butter and cook the diced potatoes until tender and slightly golden brown. Allow them to cool slightly.
3. Blend the Egg Mixture:
   • In a blender or food processor, combine the eggs, cottage cheese, shredded cheddar cheese, milk (if using), salt, pepper, garlic powder, and onion powder. Blend until the mixture is smooth.
4. Prepare the Vegetables:
   • Chop the fresh chives.
5. Combine Ingredients:
   • Stir the cooked potatoes and chopped chives into the blended egg mixture.
6. Prepare the Muffin Pan:
   • Spray a silicone muffin pan or a regular muffin tin with non-stick spray, or line the regular muffin tin with liners.
7. Pour the Mixture:
   • Pour the egg mixture evenly into the muffin cups, filling them about three-quarters full.
8. Bake:
   • Place the muffin pan in the oven and bake for about 25-30 minutes, or until the egg bites are set and a toothpick inserted into the center comes out clean.
9. Cool and Serve:
   • Allow the egg bites to cool slightly before removing them from the pan. Serve warm.

Instant Pot Method (Sous Vide Style):

1. Prepare the Potatoes:
   • Follow the same instructions for preparing the potatoes as in the oven method.
2. Blend the Egg Mixture:
   • Follow the same blending instructions as in the oven method.
3. Prepare the Vegetables:
   • Chop the fresh chives.
4. Combine Ingredients:
   • Stir the cooked potatoes and chopped chives into the blended egg mixture.
5. Prepare the Silicone Molds:
   • Spray silicone egg bite molds with non-stick spray.
6. Pour the Mixture:
   • Pour the egg mixture evenly into the silicone molds, filling them about three-quarters full.
7. Set Up the Instant Pot:
   • Add 1 cup of water to the Instant Pot. Place the trivet inside.
8. Cook:
   • Cover the silicone molds with foil and place them on the trivet in the Instant Pot. Close the lid and set the valve to the sealing position.
   • Cook on high pressure for 8-10 minutes. Allow natural pressure release for 10 minutes, then manually release any remaining pressure.
9. Cool and Serve:
   • Carefully remove the molds from the Instant Pot and let the egg bites cool slightly before removing them from the molds. Serve warm.

Tips:

• Cheese Variations: Feel free to experiment with different types of cheese to change the flavor profile.
• Vegetable Variations: You can add other finely chopped vegetables like bell peppers or spinach for extra nutrition.
• Storage: Store leftover egg bites in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. Reheat in the microwave or oven.

Enjoy your homemade Potato, Cheddar & Chive Bakes egg bites that are just as delicious as the ones from Starbucks!