Potato Cheddar Chive Bake (Starbucks Copycat, High Protein!)

A high-protein, Starbucks-style egg bake featuring roasted potatoes, cottage cheese, and cheddar. Easy to prepare with mostly hands-off roasting and baking.

Ingredients

• 1 lb red potatoes or Yukon Gold potatoes, washed and diced into uniform 1/2-inch cubes (peeling is optional)
• 1/2 medium yellow onion, finely diced
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/8 tsp smoked paprika
• 4 large whole eggs
• 1 cup low-fat cottage cheese
• 1 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt (adjust to taste)
• 1 cup sharp cheddar cheese, freshly shredded (divided)
• 2 tbsp fresh chives, finely diced

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced potatoes and yellow onions directly on the baking sheet with the olive oil, kosher salt, and smoked paprika until evenly coated.
3. Bake at 400°F (200°C) for 15 minutes until the potatoes are fork-tender and slightly crisp on the edges.
4. Remove from the oven and reduce the oven temperature to 350°F (175°C).
5. Generously grease a 12-cup standard muffin pan (or a mini square brownie bite pan) with non-stick cooking spray.
6. Evenly distribute the slightly cooled roasted potatoes and onions across the 12 muffin cups.
7. In a high-speed blender or food processor, combine the large eggs, cottage cheese, onion powder, black pepper, and salt.
8. Blend on high for 30 to 45 seconds until completely smooth with zero cottage cheese curds remaining.
9. Pour the blended egg custard evenly over the roasted potatoes in each muffin cup, filling them almost to the top.
10. Give them a gentle stir with a toothpick if needed to let the liquid settle around the potatoes.
11. Sprinkle the shredded sharp cheddar cheese and finely chopped fresh chives generously across the top of each cup.
12. Bake at 350°F (175°C) for 18 to 20 minutes, or until the egg bites are fully set and slightly puffed.
13. For a golden, bubbly cheese crust, switch your oven to broil for 1 to 2 minutes at the very end—watch closely so they don’t burn!
14. Cool in the pan for 5–10 minutes (they will deflate slightly as they cool, which is completely normal), then run a butter knife around the edges to pop them out.

Notes

Let the veggies cool slightly: If your roasted potatoes are piping hot when hitting the eggs, they can prematurely cook parts of the egg mixture. Storage & Meal Prep: Store leftover bakes in an airtight container in the refrigerator for up to 5 days. Reheating: Microwave for 45 seconds to 1 minute, or pop them into a toaster oven at 300°F (150°C) for 10 minutes to restore that fresh-baked outer crust.