If you’ve ever walked into Starbucks on a chilly morning and spotted those golden, cheesy little squares in the warmer, you know the pull. The Starbucks Potato, Cheddar & Chive Bakes are soft yet structured, with creamy egg custard holding together tender potato cubes, melted cheddar, flecks of spinach, and a sprinkle of fresh chive. They’re warm, filling without being heavy, and have just the right balance of comfort and freshness.
This copycat version captures that café-baked vibe so you can enjoy it anytime, no waiting in line, no hoping your store hasn’t sold out. The secret is blending cottage cheese into the egg base for extra creaminess, roasting the potatoes beforehand for better flavor, and layering in a trio of cheeses for richness that melts in your mouth.
Whether you’re serving them as a make-ahead breakfast, a brunch tray for friends, or a quick protein-rich snack, these bakes deliver Starbucks flavor right from your own oven.
Table of Contents
How to make Starbucks Potato, Cheddar & Chive Bakes
Start by roasting diced red potatoes until they’re just tender, with a little golden edge. Meanwhile, sauté onion until sweet and fragrant, then wilt spinach for that pop of green. Blend eggs with cottage cheese, mustard, vinegar, and a splash of mild hot sauce, that tang is a small but important flavor lift, just like in Starbucks’ ingredient list. Fold in Cheddar, Monterey Jack, Gruyère, and fresh chives.
Layer the roasted potatoes and veggies into a brownie-style pan, pour over the custard, sprinkle with extra cheese, and bake in a shallow water bath for gentle heat. Finish under the broiler until the tops bubble and bronze. What you get is a batch of soft-centered, cheesy, café-style bakes ready to serve warm or store for later.
Nutrition facts (per 2 squares, about Starbucks serving size)
Calories: 220
Total Fat: 14 g
Saturated Fat: 7 g
Carbohydrates: 11 g
Sugar: 2 g
Protein: 12 g
Sodium: 420 mg
Ingredients (12 small squares)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 (2 squares each)
Potatoes and Veggies
• 500 g red potatoes, diced 1 cm, skin on
• 1 tbsp olive oil
• 1 small yellow onion, diced (120 g)
• 1 packed cup baby spinach, chopped
• 1 tbsp unsalted butter
• ½ tsp kosher salt (for veg)
• ¼ tsp smoked paprika (optional)
Egg Custard Base
• 6 large eggs
• ¾ cup cottage cheese (4% milkfat)
• 1 tsp Dijon or yellow mustard
• 1 tsp white vinegar
• ¼ tsp mild vinegar-based hot sauce
• 1 tsp potato starch or rice flour
• ½ tsp kosher salt
• ¼ tsp black pepper
Cheese and Herbs
• 1 cup sharp Cheddar, shredded (reserve ¼ cup for topping)
• ¼ cup Monterey Jack, shredded
• 2 tbsp Gruyère, shredded
• 2 tbsp fresh chives, sliced (plus extra for garnish)
Tools you’ll need
• 12-cavity square brownie pan or standard muffin tin
• Large skillet
• Blender or stick blender
• Baking sheet
• Parchment paper
• Measuring cups and spoons
• Spatula
Instructions
1) Roast the potatoes
Toss diced potatoes with olive oil, salt, and paprika if using. Spread on parchment-lined sheet and roast at 220°C (425°F) for 15–18 minutes until just tender.
2) Cook onions and spinach
Melt butter in a skillet over medium heat. Sauté onion 6–8 minutes until softened and lightly golden. Remove from pan, then quickly wilt spinach (30–60 seconds) and press out excess moisture.
3) Make the custard base
In a blender, combine eggs, cottage cheese, mustard, vinegar, hot sauce, potato starch, salt, and pepper. Blend until completely smooth, about 20 seconds.
4) Add cheese and chives
Pour the custard into a bowl. Stir in ¾ cup Cheddar, Monterey Jack, Gruyère, and chives.
5) Assemble
Lower oven to 175°C (350°F). Grease the pan cavities and line bottoms with parchment squares. Divide potatoes, onions, and spinach evenly among the cavities. Pour custard over top, then sprinkle with reserved Cheddar.
6) Bake gently
Place the pan on a rimmed baking sheet and pour hot water into the sheet to create a shallow water bath (about 0.5 cm deep). Bake 18–22 minutes until just set.
7) Brown the tops
Switch oven to broil on low and brown for 1–2 minutes. Keep a close eye to avoid burning.
8) Cool and serve
Let rest 5 minutes, then release from the pan. Garnish with extra chives and serve.
Tips
• Roasting potatoes first prevents soggy texture inside the custard.
• Use a water bath for extra tenderness and to avoid rubbery eggs.
• Don’t skip the tiny mustard and hot sauce, they subtly brighten the flavor.
• To meal prep, cool completely before refrigerating or freezing.
• For best reheating, bake at 175°C (350°F) for 8–10 minutes rather than microwaving.
What to serve with
Light and fresh
• Mixed fruit salad – Grapes, melon, and citrus segments add sweetness and moisture, balancing the richness of the bakes.
• Cucumber-tomato salad – A tangy vinaigrette and crunchy veggies contrast beautifully with the warm, creamy squares.
• Herb-topped avocado slices – Creamy avocado with lemon juice and dill makes a mellow, fresh pairing.
Comfort breakfast
• Buttered sourdough toast – Perfect for soaking up any melty cheese that spills from the bakes.
• Crispy hash browns – Double the potato happiness with a crunchy side.
• Warm cinnamon-spiced apples – Sweet and aromatic for a cozy, autumn-feeling breakfast plate.
Brunch spread
• Smoked salmon platter – Salty, silky fish and briny capers offer a bold counterpoint to the mild, cheesy custard.
• Mini muffins – Blueberry, banana, or lemon poppyseed for a touch of sweetness alongside savory bites.
• Sparkling mimosas or iced tea – Keeps the meal bright and celebratory.
Variations
Bacon & Cheddar Bakes – Add crisp-cooked bacon pieces into each cavity with the potatoes for a meaty twist.
Mushroom & Swiss – Replace spinach with sautéed mushrooms and swap Gruyère for Swiss cheese.
Spicy Pepper Jack – Use Pepper Jack in place of Monterey Jack and add a pinch of cayenne to the custard.
Mini Muffin Bakes – Make in a mini muffin tin for bite-size brunch appetizers. Adjust bake time to 12–14 minutes.
Dairy-Free – Use plant-based milk, vegan cheese shreds, and silken tofu instead of cottage cheese. Add nutritional yeast for extra savory flavor.
Ingredient substitutes
Red Potatoes
Original: Red potatoes, diced
Subs: Yukon golds (similar creaminess), baby potatoes (halved and roasted), or sweet potatoes for a sweeter profile.
Cottage Cheese
Original: Cottage cheese (4%)
Subs: Ricotta cheese (for milder flavor), silken tofu (dairy-free), or Greek yogurt (slightly tangier).
Cheddar Cheese
Original: Sharp Cheddar
Subs: Colby cheese (milder), Havarti (creamy), or vegan cheddar shreds.
Monterey Jack
Original: Monterey Jack
Subs: Mozzarella (stretchy), Fontina (melty), or more Cheddar.
Gruyère
Original: Gruyère
Subs: Swiss cheese, Provolone, or omit and increase Cheddar.
Potato Starch
Original: Potato starch or rice flour
Subs: Cornstarch, tapioca starch, or omit for a softer custard.
Chives
Original: Fresh chives
Subs: Green onion tops, parsley (herbier), or a pinch of dried chives.
Spinach
Original: Baby spinach
Subs: Kale (finely chopped and sautéed), arugula (peppery), or zucchini shreds (squeezed dry).
Ingredients
- Potatoes and Veggies: 500 g red potatoes, diced 1 cm, skin on
- 1 tablespoon olive oil
- 1 small yellow onion, diced (120 g)
- 1 packed cup baby spinach, chopped
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt (for veg)
- ¼ teaspoon smoked paprika (optional)
- Egg Custard Base: 6 large eggs
- ¾ cup cottage cheese (4% milkfat)
- 1 teaspoon Dijon or yellow mustard
- 1 teaspoon white vinegar
- ¼ teaspoon mild vinegar-based hot sauce
- 1 teaspoon potato starch or rice flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Cheese and Herbs: 1 cup sharp Cheddar, shredded (reserve ¼ cup for topping)
- ¼ cup Monterey Jack, shredded
- 2 tablespoons Gruyère, shredded
- 2 tablespoons fresh chives, sliced (plus extra for garnish)
Instructions
1) Roast the potatoes
Toss diced potatoes with olive oil, salt, and paprika if using. Spread on parchment-lined sheet and roast at 220°C (425°F) for 15–18 minutes until just tender.
2) Cook onions and spinach
Melt butter in a skillet over medium heat. Sauté onion 6–8 minutes until softened and lightly golden. Remove from pan, then quickly wilt spinach (30–60 seconds) and press out excess moisture.
3) Make the custard base
In a blender, combine eggs, cottage cheese, mustard, vinegar, hot sauce, potato starch, salt, and pepper. Blend until completely smooth, about 20 seconds.
4) Add cheese and chives
Pour the custard into a bowl. Stir in ¾ cup Cheddar, Monterey Jack, Gruyère, and chives.
5) Assemble
Lower oven to 175°C (350°F). Grease the pan cavities and line bottoms with parchment squares. Divide potatoes, onions, and spinach evenly among the cavities. Pour custard over top, then sprinkle with reserved Cheddar.
6) Bake gently
Place the pan on a rimmed baking sheet and pour hot water into the sheet to create a shallow water bath (about 0.5 cm deep). Bake 18–22 minutes until just set.
7) Brown the tops
Switch oven to broil on low and brown for 1–2 minutes. Keep a close eye to avoid burning.
8) Cool and serve
Let rest 5 minutes, then release from the pan. Garnish with extra chives and serve.
Notes
Calories: 220 Total Fat: 14 g Saturated Fat: 7 g Carbohydrates: 11 g Sugar: 2 g Protein: 12 g Sodium: 420 mg
