Potato Cheddar Chive Bakes Recipe

Introduction

These Potato Cheddar Chive Bakes are a delicious and satisfying breakfast or snack option. Crispy roasted potatoes combine with creamy eggs, sharp cheddar, and fresh chives for a flavorful bite-sized treat. Perfect for meal prep or serving to guests.

Ingredients

• 1 lb red potatoes, diced into 1/2″ pieces
• 1/2 a yellow onion, large dice
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/8 tsp smoked paprika
• 4 large eggs
• 1 cup cottage cheese
• 1 tsp onion powder
• 1 cup shredded sharp cheddar cheese
• 2 tbsp finely diced chives

Instructions

1. Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the diced potatoes and onions on the sheet. Toss them with olive oil, kosher salt, and smoked paprika. Roast for 15 minutes.
2. Step 2: While the potatoes are baking, spray a 12-slot muffin pan with oil. In a high-speed blender, blend the eggs, cottage cheese, onion powder, and a pinch of salt until the mixture is completely smooth.
3. Step 3: Once the potatoes and onions are roasted, reduce the oven temperature to 350°F. Evenly divide the roasted potatoes and onions into each muffin slot. Pour the egg mixture on top and gently stir to combine the eggs with the potatoes.
4. Step 4: Sprinkle shredded cheddar cheese and diced chives evenly over each muffin slot. Bake for 18–20 minutes. Then, switch the oven to broil and broil for 1–2 minutes until the cheese is browned.
5. Step 5: Let the bakes cool slightly before removing from the muffin pan. Serve warm and enjoy!

Tips & Variations

• For a richer flavor, substitute the cottage cheese with ricotta or use whole milk cottage cheese.
• Add cooked bacon or sausage bits for extra protein and flavor.
• Use sharp white cheddar instead of sharp yellow cheddar for a different cheese flavor.
• Try mixing in finely chopped bell peppers or spinach with the potatoes before baking.
• Fresh herbs like parsley or dill can be added along with or instead of chives.

Storage

Store any leftover bakes in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for about 30–60 seconds or warm in a preheated 350°F oven until heated through. These also freeze well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, Yukon Gold or russet potatoes can be used instead of red potatoes. Just be sure to dice them into similar sized pieces for even cooking.

Can I make this recipe dairy-free?

You can substitute the cottage cheese and cheddar cheese with dairy-free alternatives or omit cheese entirely, though this will change the creamy texture and flavor.

Potato Cheddar Chive Bakes Recipe

Print Recipe

★★★★★

4.6 from 85 reviews

These Potato Cheddar Chive Bakes combine roasted red potatoes and onions with a creamy egg and cottage cheese mixture, topped with sharp cheddar and fresh chives. Baked to perfection, they make a savory and satisfying breakfast or snack that’s both hearty and flavorful.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings (one muffin slot each) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 lb red potatoes – diced into 1/2” pieces
• 1/2 a yellow onion – large dice
• 2 tbsp finely diced chives

Dairy

• 4 large eggs
• 1 cup cottage cheese
• 1 cup shredded sharp cheddar cheese

Seasonings & Oils

• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/8 tsp smoked paprika
• 1 tsp onion powder
• Pinch of salt (for egg mixture)

Instructions

1. Preheat and roast potatoes: Preheat your oven to 400°F and line a baking sheet with parchment paper. Spread the diced potatoes and onions onto the sheet, then toss with olive oil, kosher salt, and smoked paprika to evenly coat. Roast in the oven for 15 minutes until the potatoes start to soften and slightly brown.
2. Prepare egg mixture: While the potatoes roast, grease a 12-slot muffin pan with cooking spray or oil. In a high-speed blender, combine the eggs, cottage cheese, onion powder, and a pinch of salt. Blend until the mixture is completely smooth and creamy.
3. Combine potatoes and egg mixture: After the initial roasting, reduce the oven temperature to 350°F. Evenly distribute the roasted potatoes and onions among the muffin pan slots. Pour the blended egg mixture over the potatoes in each slot and gently stir to combine the potatoes with the egg mixture.
4. Add cheese and chives: Sprinkle shredded sharp cheddar cheese and finely diced chives over the top of the egg and potato mixture in each muffin slot, ensuring an even distribution for flavor and a golden crust.
5. Bake and broil: Bake the assembled bakes at 350°F for 18-20 minutes or until the egg is fully set. To achieve a nicely browned top, switch your oven to broil and broil for an additional 1-2 minutes, watching carefully to prevent burning.
6. Cool and serve: Remove from the oven and let the bakes cool slightly before removing them from the muffin pan. Serve warm as a delicious breakfast, brunch, or snack option.

Notes

• Ensure potatoes are diced uniformly to allow even roasting.
• Using a high-speed blender creates a smooth egg custard for better texture.
• Broiling briefly at the end gives a lovely golden and slightly crispy cheese topping.
• These bakes can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• You can substitute cheddar for other favorite cheese varieties like mozzarella or pepper jack for different flavors.

Keywords: potato bake, cheddar chive bakes, breakfast bakes, savory muffins, egg and potato recipe