Starbucks Potato Chive Bake Copycat Recipe

Every time I walked into Starbucks, the smell of their potato, cheddar, and chive bake pulled me in. It had the perfect balance of soft potatoes, creamy cheese, and that fresh hint of chives. But I didn’t want to wait in long lines or spend extra money each morning. So, I decided to make my own Starbucks potato chive bake copycat recipe at home.

Starbucks Potato Chive Bake Copycat Recipe
Starbucks Potato Chive Bake Copycat Recipe

This version tastes just as delicious as the original, but I love that I control the ingredients, keep it fresh, and even add my own little twists. It’s filling, savory, and perfect for a grab-and-go breakfast or a cozy weekend brunch. Once I baked a batch, I realized how easy it was to meal prep and reheat throughout the week—so I never had to miss that Starbucks favorite again.

How To Make Starbucks Potato Chive Bake Copycat Recipe?

  • Preparation Time:15 minutes
  • Cooking Time:35 minutes
  • Total Time: 50 minutes
  • Course: Breakfast or brunch
  • Difficulty: Easy
  • Cuisine: American
  • Yield: About 6 servings,

Equipment Needed

  • Oven
  • Baking sheet (for roasting potatoes)
  • Muffin tin or square baking pan
  • Blender or whisk (I prefer blender for smooth texture)
  • Mixing bowls
  • Measuring spoons & cups
  • Spatula

Ingredients

Here’s what I usually gather:

  • 1 lb diced potatoes (Yukon gold or red → tender, buttery bite)
  • 1 small onion, diced
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • Pinch of smoked paprika (about ⅛ tsp)
  • 4 large eggs
  • 1 cup cottage cheese (for creaminess & protein)
  • 1 tsp onion powder
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp finely chopped chives
  • Optional: handful of chopped spinach for nutrition and color

Step-by-Step Instructions

Step 1: Roast the Potatoes

Preheat your oven to 400 °F (200 °C). Toss diced potatoes and onion in olive oil, salt, and smoked paprika. Spread them on a parchment-lined baking sheet. Roast for 15 minutes or until fork-tender.

Step 2: Prepare the Egg Mixture

While the potatoes roast, spray your muffin tin or square pan with oil. In a blender, combine eggs, cottage cheese, onion powder, and a pinch of salt. Blend until smooth.

Step 3: Assemble the Bakes

Lower oven temperature to 350 °F (175 °C). Evenly distribute roasted potatoes among muffin slots or pan. Pour blended egg mixture over them. Gently stir each to combine.

Step 4: Bake & Broil

Sprinkle shredded cheddar and chives on top of each portion. Bake at 350 °F for 18–20 minutes, until set. For a golden cheesy top, broil for 1–2 minutes—watch closely.

Step 5: Enjoy

Remove from oven and let cool slightly—about 5 minutes—before serving.

Nutrition Facts (Approximate per Serving)

· Calories: ~232 kcal

· Carbohydrates: ~15 g

· Protein: ~14 g

· Fat: ~13 g

· Saturated Fat: ~6 g

· Cholesterol: ~140 mg

· Fiber: ~2 g

· Sugar: ~2 g

· Sodium: ~370 mg

· Potassium: ~450 mg

Serving Suggestions

I usually enjoy these potato chive bakes warm, straight from the oven, but they’re surprisingly versatile. Sometimes I serve them with fresh fruit or a light salad for a balanced brunch, and other times I top them with avocado slices,

a dollop of sour cream, or a sprinkle of hot sauce for extra flavor. They also work perfectly as a grab-and-go breakfast or snack, making busy mornings feel a little more special.

Tips & Variations

I love that this recipe can be adapted in so many ways. Here are some of my go-to tips and variations:

  • Add more veggies – I sometimes fold in spinach, mushrooms, or bell peppers for color and extra nutrition.
  • Switch up the cheese – Sharp cheddar gives a bold flavor, but Gruyère, mozzarella, or pepper jack bring their own twist.
  • Boost the protein – Diced bacon, crumbled sausage, or leftover ham make this even more filling.
  • Lighten it up – When I want a lighter version, I use low-fat cottage cheese and reduced-fat cheddar.
  • Play with potatoes – Yukon golds turn out buttery and creamy, but russet potatoes or shredded hash browns give a different texture.
  • Spice it up – A pinch of chili flakes or smoked paprika adds a warm kick that balances the creamy cheese.
  • Make ahead – I bake a full batch, store them in the fridge for up to 4 days, or freeze them for up to 3 months.

Health Benefits

What I love about this potato chive bake is that it’s not just delicious—it’s also nourishing. The eggs and cottage cheese give me a great source of protein that keeps me full, while the potatoes add fiber and potassium for steady energy.

Chives bring a dose of antioxidants and fresh flavor without adding extra calories. By baking these at home with olive oil, I get a hearty, balanced meal that feels comforting yet still supports my health.

Note

I like to remind myself that the best part of this recipe is how flexible it is. You can add extra veggies, swap cheeses, or even make a bigger batch for meal prep. Just make sure to let the bakes cool slightly before storing or freezing—they reheat beautifully and taste just as good the next day.

FAQ

1. Can I freeze Starbucks potato chive bakes?

Yes, I freeze them all the time. I let them cool completely, wrap each piece in plastic wrap, and store them in a freezer bag. They keep well for up to 3 months. I reheat in the oven or toaster oven for the best texture.

2. What potatoes work best for this recipe?

I usually go for Yukon golds because they’re creamy and buttery. Russet potatoes give a fluffier bite, while red potatoes hold their shape well. Even frozen hash browns work if you want a shortcut.

3. Can I make these vegetarian or lighter?

Yes, I often use low-fat cottage cheese and reduced-fat cheddar. The flavor stays rich while cutting down on calories. For vegetarian, just skip any meat add-ins like bacon or ham.

4. How do I store them in the fridge?

I keep them in an airtight container in the fridge for up to 4 days. When I need a quick breakfast, I just pop one in the microwave for 30–45 seconds.

5. Can I use a different cheese instead of cheddar?

Definitely. Gruyère, mozzarella, or even pepper jack work beautifully. Each one gives a different flavor twist.

6. Do I need to use cottage cheese?

I like cottage cheese for the creaminess and protein, but ricotta or Greek yogurt also works if you want to experiment.

Conclusion

Making my own Starbucks potato chive bake copycat recipe at home turned out to be one of the best breakfast decisions I’ve made. It gives me the same comforting flavors I love from Starbucks, but I get to enjoy them fresh from my own oven.

I also like that I can tweak the ingredients—sometimes I keep it classic, and other times I load it up with extra veggies or swap in a different cheese.

These little bakes are perfect for busy mornings, meal prep, or even weekend brunch with a hot cup of coffee. Once I started baking them, I didn’t feel the need to rush out to Starbucks anymore—I had everything I wanted right in my kitchen.

Starbucks Potato Chive Bake Copycat Recipe

Starbucks Potato Chive Bake Copycat Recipe

This Starbucks Potato Chive Bake Copycat recipe brings the cozy, savory flavors of the popular Starbucks breakfast dish right to my kitchen. I make it with fluffy eggs, tender potatoes, fresh chives, and a touch of cheese for a creamy yet hearty bite. It’s baked until golden and perfectly set, making it a comforting grab-and-go breakfast or brunch option. I love that it’s simple, budget-friendly, and easy to customize with different cheeses or herbs. With minimal prep and wholesome ingredients, this recipe gives me that same café-style flavor without leaving home.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Breakfast or Brunch
Cuisine: American
Calories: 232

Ingredients
  

  • 1 lb diced potatoes Yukon gold or red → tender, buttery bite
  • 1 small onion diced
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • Pinch of smoked paprika about ⅛ tsp
  • 4 large eggs
  • 1 cup cottage cheese for creaminess & protein
  • 1 tsp onion powder
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp finely chopped chives
  • Optional: handful of chopped spinach for nutrition and color

Equipment

  • Oven
  • Baking sheet (for roasting potatoes)
  • Muffin tin or square baking pan
  • Blender or whisk (I prefer blender for smooth texture
  • Mixing bowls
  • Measuring spoons & cups
  • Spatula​

Method
 

Step 1: Roast the Potatoes
  1. Preheat your oven to 400 °F (200 °C). Toss diced potatoes and onion in olive oil, salt, and smoked paprika. Spread them on a parchment-lined baking sheet. Roast for 15 minutes or until fork-tender.
Step 2: Prepare the Egg Mixture
  1. While the potatoes roast, spray your muffin tin or square pan with oil. In a blender, combine eggs, cottage cheese, onion powder, and a pinch of salt. Blend until smooth.
Step 3: Assemble the Bakes
  1. Lower oven temperature to 350 °F (175 °C). Evenly distribute roasted potatoes among muffin slots or pan. Pour blended egg mixture over them. Gently stir each to combine.
Step 4: Bake & Broil
  1. Sprinkle shredded cheddar and chives on top of each portion. Bake at 350 °F for 18–20 minutes, until set. For a golden cheesy top, broil for 1–2 minutes—watch closely.
Step 5: Enjoy
  1. Remove from oven and let cool slightly—about 5 minutes—before serving.

Notes

I like to remind myself that the best part of this recipe is how flexible it is. You can add extra veggies, swap cheeses, or even make a bigger batch for meal prep. Just make sure to let the bakes cool slightly before storing or freezing—they reheat beautifully and taste just as good the next day.