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.

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

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.