Oh Starbucks, how I love your food but you’re oh so expensive and full of sodium!

I made this copycat potato cheddar chive bake recipe for a fifth of the cost of Starbucks! My Starbucks charges $5.45 plus tax! My beautiful thick and full and much more voluptuous potato cheese chive bites are only 75 cents a piece! This cost could even be lower depending on your ingredients and where you buy them. I tried to make mine with the fancy ingredients to really show the cost difference of making them at home.

I also made them with roughly half the amount of sodium as the Starbucks counterpart! I used extra seasonings and spices to bring home that umami flavor that salt typically brings to the party!

I used Ellie’s Best Vital 7 Organic Mushroom Extract Powder from Amazon for a complexity of flavor and a ton of extra health benefits because why not?!

You can also certainly use a regular muffin tin but I quite like using the Wilton Brownie Bar Pan from Amazon to replicate the potato cheddar chive breakfast bakes just like Starbucks!

Ingredients:

• 1 red onion, chopped
• 1 lb red potatoes, chopped
• 1 cup fresh spinach, chopped
• 1/4 cup fresh chives, chopped
• 1/2 tsp each black pepper, garlic powder, onion powder and mushroom powder
• 1 tsp sodium free chicken bouillon
• 1/2 cup white cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded
• 1 cup cottage cheese
• 1 tbsp Dijon mustard
• 2 packets Taco Bell hot sauce (or any hot sauce you prefer, or none at all)
• 6 eggs

Directions:

1. Preheat oven to 375°F
2. Sauté onion, potato, the seasonings and sodium free bouillon powder in a little olive oil and some extra water or unsalted vegetable broth to create some steam for the potatoes (be sure to just add a little splash at a time because you don’t want any liquid when you’re done)
3. Add spinach and chives at the end of the sauté and then let cool before adding the shredded cheese
4. While that’s cooling, mix the cottage cheese, eggs, Dijon and hot sauce in a blender until smooth
5. Add cheese to potato mixture and fill a greased muffin tin and then pour over the eggy mixture
6. Bake for 25-30 minutes until golden brown on the edges
7. Enjoy!

They are everything I wanted them to be! You can certainly use this recipe but change the seasonings or the vegetables used. It is a very versatile recipe and perfect for batch cooking! My husband loves having these to heat up for quick work breakfasts!

Let me know if you make these Starbucks copycat potato cheddar & chive breakfast bakes and what you thought!

Ok love you bye.

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