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🍳 Breakfast & brunch

Potato, cheddar & chive bakes

Cheesy little breakfast bricks, in the best way

⏱️ Time estimate: about 1 hour

A Starbucks-inspired breakfast bake with tender potatoes, onion, spinach, eggs, cottage cheese, mustard, hot sauce, cheddar, Monterey Jack, and chives.

Potato cheddar chive breakfast bakes with melted cheese on top

Ingredients

  • 1 pound red potatoes, small diced
  • 1/2 medium yellow onion, diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup fresh spinach, roughly chopped
  • 4 large eggs
  • 1 cup cottage cheese
  • 2 teaspoons yellow mustard
  • 1/2 teaspoon hot sauce
  • 1/4 cup sharp cheddar cheese, shredded
  • 1/4 cup Monterey Jack cheese, shredded
  • 2 tablespoons chives, finely diced

Instructions

  1. Cook the vegetables. Heat a large skillet over medium heat. Add the olive oil, potatoes, and onion, then season with salt and pepper. Cook for 8 to 10 minutes until tender. Add the spinach and cook 2 to 3 minutes more, until wilted. Let the mixture cool slightly.
  2. Prep the pan. Lightly grease a 12-cavity square muffin pan with butter.
  3. Blend the egg mixture. Blend the eggs, cottage cheese, mustard, hot sauce, and a pinch of salt until completely smooth.
  4. Assemble. Heat the oven to 350°F. Divide the potato mixture among the muffin pan cavities, pour the egg mixture over the top, and stir gently so everything mingles a little.
  5. Top and bake. Mix the cheddar, Monterey Jack, and chives together, then sprinkle over the tops. Bake for 18 to 20 minutes, then broil about 2 minutes to brown the cheese slightly.
  6. Serve. Let them cool a bit before popping them out and inhaling them.

These keep well for meal prep and freeze nicely, which is breakfast goblin gold.