I used to grab Starbucks potato egg bites recipe every time I rushed out the door, but they started to add up. So, I decided to make them myself especially the potato, cheddar, and chive ones. They’re soft, cheesy, and full of flavor.
Now I can meal prep a batch at home for the week and skip the drive-thru. This recipe gives me everything I love about the original—tender eggs, creamy texture, and that warm, savory bite of potatoes and cheese.
It’s also easy to tweak with whatever I have in the fridge. If you’re like me and want something quick, healthy, and satisfying in the mornings, you’ll want to try these. Let me show you how I make them.
Can I Use a Regular Size Muffin Pan?
Yes, I always use a regular muffin pan when I don’t feel like messing with silicone molds. It works just fine. I just make sure to grease each cup well with non-stick spray so the egg bites don’t stick.
I usually fill each cup about ¾ full. They puff up a bit while baking but settle down as they cool. The texture stays soft and creamy—even without the fancy sous vide method.
If you’re using a metal pan, I recommend adding a water bath in the oven. It keeps the bites from drying out and gives them that classic custard-like texture.
How To Make Starbucks Potato Egg Bites Recipe
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Breakfast / Brunch
Difficulty: Easy
Cuisine: American
Yield: 12 egg bites
Equipment Needed
- 12-cup muffin tin or silicone muffin mold
- Large mixing bowl
- Whisk or blender
- Non-stick cooking spray
- Baking sheet (for water bath)
- Measuring cups and spoons
Ingredients
- 6 large eggs
- ½ cup cottage cheese
- ½ cup shredded cheddar cheese
- 1 cup cooked and finely diced potatoes (about 1 medium potato)
- 2 tablespoons chopped fresh chives
- ¼ cup milk (optional for creamier texture)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Non-stick cooking spray
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 300°F (150°C). Place a large baking sheet on the lower rack and fill it halfway with boiling water to create a water bath. This helps achieve a moist, custard-like texture in the egg bites.
2. Prepare the Potatoes
If not already cooked, dice the potatoes into small cubes and sauté them in a skillet over medium heat with a bit of oil until tender and lightly browned. Season with a pinch of salt and pepper. Set aside to cool.
3. Blend the Egg Mixture
In a blender, combine the eggs, cottage cheese, milk (if using), salt, pepper, garlic powder, and onion powder. Blend until smooth.
4. Combine Ingredients
In a large mixing bowl, combine the blended egg mixture with the shredded cheddar cheese, diced potatoes, and chopped chives. Stir gently to distribute evenly.
5. Prepare the Muffin Tin
Spray a 12-cup muffin tin or silicone mold with non-stick cooking spray. Pour the egg mixture evenly into each cup, filling about ¾ full.
6. Bake
Place the muffin tin on the middle rack of the oven, above the water bath. Bake for 30 minutes, or until the egg bites are set and a toothpick inserted into the center comes out clean.
7. Cool and Serve
Remove the egg bites from the oven and let them cool for a few minutes before removing them from the tin. Serve warm, or allow to cool completely before storing.
Nutrition Facts (Per Serving)
- Calories: 120
- Protein: 9g
- Fat: 7g
- Carbohydrates: 5g
- Fiber: 0.5g
- Sugar: 1g
- Sodium: 220mg
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Serving Suggestions
- Breakfast: Pair with a slice of whole-grain toast and fresh fruit for a balanced meal.
- On-the-Go: Wrap an egg bite in a tortilla with spinach for a quick breakfast wrap.
- Brunch: Serve alongside a mixed greens salad and roasted vegetables.
Tips and Variations
- Cheese Options: Swap cheddar for Gruyère or Monterey Jack for a different flavor profile.
- Add-Ins: Incorporate sautéed spinach, bell peppers, or cooked bacon for added variety.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Reheat in the microwave for 30-60 seconds.
- Texture Tip: For an extra creamy texture, ensure the cottage cheese is blended thoroughly with the eggs.
Health Benefits For Starbucks Potato Egg Bites Recipe
- High Protein: Eggs and cottage cheese provide a substantial protein boost to keep you satiated.
- Low Carb: Suitable for low-carb and keto-friendly diets.
- Vegetarian-Friendly: This recipe is meat-free, making it suitable for vegetarians.
- Customizable: Easily adapt the recipe to include your favorite vegetables or cheeses for added nutrients.
How to Store
Once the Starbucks potato egg bites recipe cool down, I place them in an airtight container and keep them in the fridge. They stay fresh for up to 5 days. When I want one, I just pop it in the microwave for about 30 seconds, and it’s good to go.
If I make a big batch, I freeze some. I wrap each one in plastic wrap, then place them in a freezer-safe bag. When I’m ready to eat, I reheat straight from frozen—about 1 to 1½ minutes in the microwave. They come out just as soft and cheesy as the day I made them.
Note
This recipe is a versatile base that can be tailored to your dietary preferences and taste. Feel free to experiment with different herbs, spices, and add-ins to make it your own.
Conclusion
Making these starbucks potato egg bites recipe at home has changed my mornings. I get the same rich, fluffy texture without the price tag or the wait.
I’ve made them so many times now, I don’t even think twice they’ve become a regular part of my routine. If you’re looking for something easy, tasty, and satisfying, this recipe won’t let you down.
I always feel good knowing exactly what goes into my food, and these bites check all the boxes. Give them a try you’ll see what I mean.