I’ve recently become obsessed with the Cheddar Chive Egg Bites at Starbucks. I’m not sure if they’re a permanent part of the menu now, but in case they ever go away, I wanted to see if I could make them myself. I also find them super salty, so a version where I could control the salt level was also appealing.

I found this recipe by Googling, and it is totally perfect as written. I did need to conquer my fear of cottage cheese for this recipe, but here’s the key: you blend the eggs and cottage cheese together, so there’s no lumps, so it didn’t freak me out too much.

Another unexpected bonus of this recipe is discovering they freeze super well! I have always been skeptical of frozen and then reheated eggs, but these still taste great after defrosting.

Also shout out my friend Jess who gave me one of her silicone muffin trays! I asked to borrow one to test these out, thinking I would buy my own if it went well, and she told me I could keep it!

(Better photo of these to come, as soon as I make these again)

Cheddar, Chive & Potato Egg Bites

Source: Mad About Food

Yield: 12 egg bites

Ingredients

  • 1 lb red potatoes, diced (aim for 1/2″ pieces)
  • small yellow onion, diced
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 4 eggs
  • 1 cup cottage cheese
  • 1 tsp onion powder
  • 1 cup grated cheddar cheese
  • 2 tbsp chopped chives (or use green onions in a pinch)

Directions

  1. Preheat oven to 400 and line a large baking sheet with parchment paper. Add the potatoes and onions to the baking sheet and toss with the olive oil and salt. Roast for 15 minutes. Set aside. Reduce oven temperature to 350.
  2. Add the eggs, cottage cheese, onion powder and a pinch of salt to a blender (or a large measuring cup if you’re using an immersion blender). Blend until smooth.
  3. Get out a muffin tin and spray with non-stick spray. Portion out the potato/onion mixture equally into the 12 muffin cups and pour the egg mixture overtop.
  4. Sprinkle each muffin with cheddar, then chives, and bake for 18-20 minutes. Broil for 1-2 minutes at the end of cooking to get the cheese nice and bubbly.