Potato Cheddar Chive Bakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookedbycleo.com/potato-cheddar-chive-bakes-recipe/
