Potato Cheddar Chive Bakes Recipe

Introduction

These Potato Cheddar Chive Bakes are a delicious and satisfying breakfast or snack option. With tender roasted potatoes combined with a creamy, cheesy egg mixture, they’re easy to make and perfect for any time of day.

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. Place the diced potatoes and onions on the sheet, then toss with olive oil, kosher salt, and smoked paprika. Bake for 15 minutes.
2. Step 2: While the potatoes roast, 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 smooth.
3. Step 3: Lower the oven temperature to 350°F. Evenly distribute the roasted potatoes and onions into each muffin slot, then pour the egg mixture on top. Stir gently to combine.
4. Step 4: Sprinkle the shredded cheddar cheese and diced chives over the top of each muffin slot. Bake at 350°F for 18-20 minutes.
5. Step 5: Switch the oven to broil and broil for 1-2 minutes to brown the cheese slightly. Allow the bakes to cool for a few minutes before serving.

Tips & Variations

• For extra flavor, add cooked bacon or sausage to the mixture before baking.
• Use sweet potatoes instead of red potatoes for a slightly sweeter taste.
• Substitute chives with green onions or fresh parsley if preferred.
• Use a non-dairy cottage cheese alternative to make this recipe dairy-free.

Storage

Store leftover bakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for 10-15 minutes or microwave individually until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these Potato Cheddar Chive Bakes ahead of time?

Yes, you can prepare them a day in advance and store them in the refrigerator. Bake them just before serving for the best texture and flavor.

Can I freeze these bakes?

Yes, freeze the cooled bakes in a single layer on a baking sheet, then transfer to a freezer-safe container. Reheat in the oven from frozen, adding extra time as needed.

Potato Cheddar Chive Bakes Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

These Potato Cheddar Chive Bakes are a savory breakfast or brunch treat featuring roasted red potatoes and onions combined with a creamy egg and cottage cheese mixture, topped with sharp cheddar and fresh chives. Baked to golden perfection and lightly broiled for a cheesy crust, they are hearty, flavorful, and perfect for any meal.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

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

Liquids & Dairy

• 1 tbsp olive oil
• 4 large eggs
• 1 cup cottage cheese
• 1 cup shredded sharp cheddar cheese

Spices & Seasonings

• 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 (200°C) and line a baking sheet with parchment paper. Spread the diced red potatoes and yellow onions on the baking sheet. Toss them with olive oil, kosher salt, and smoked paprika until evenly coated. Roast in the oven for 15 minutes to soften and brown the potatoes and onions.
2. Prepare Egg Mixture: While the potatoes are roasting, spray a 12-slot muffin pan with oil to ensure easy removal later. In a high-speed blender, combine the 4 large eggs, cottage cheese, onion powder, and a pinch of salt. Blend until the mixture is completely smooth and creamy.
3. Combine and Bake: Once the potatoes and onions have roasted, reduce your oven temperature to 350°F (175°C). Evenly distribute the roasted vegetables into each slot of the prepared muffin pan. Pour the smooth egg mixture over the potatoes in each slot and gently stir with a small spoon or toothpick to mix the ingredients slightly.
4. Add Cheese and Chives: Sprinkle the shredded sharp cheddar cheese and finely diced chives on top of each egg-filled muffin slot. Place the muffin pan back in the oven and bake at 350°F for 18 to 20 minutes, or until the eggs are set and cooked through.
5. Broil for a Cheesy Crust: Switch the oven setting to broil and broil the bakes for just 1 to 2 minutes to brown and crisp the cheddar cheese topping. Keep a close eye to prevent burning.
6. Cool and Serve: Remove the bakes from the oven and allow them to cool slightly in the pan for a few minutes. Use a knife to loosen the edges if needed, then gently remove them from the muffin pan. Serve warm and enjoy!

Notes

• Be sure to dice the potatoes evenly to ensure they cook uniformly during roasting.
• Using a high-speed blender ensures a smooth and creamy egg mixture, but a regular blender or whisking can also work.
• Broil the bakes carefully, as cheese can burn quickly under high heat.
• This recipe can be made ahead and reheated gently in the oven or microwave.
• Variations: Add cooked bacon, bell peppers, or mushrooms for extra flavor and texture.

Keywords: potato bakes, cheddar cheese, chives, breakfast muffins, egg bakes, cottage cheese, roasted potatoes, savory breakfast