Move over Starbucks, this potato, chive, and cheddar breakfast casserole will have you skipping the drive thru and making this Starbucks inspired breakfast at home instead.
If you know Starbucks breakfast line-up, then you have probably seen or tried their potato, cheddar and chive bites. They are fluffy and flavorful breakfast squares that are like mini crustless quiches. But this potato, chive and cheddar breakfast casserole will save you money! All while still having the fluffy eggs, being packed with flavor, and really simple to make!
Unlike the Starbucks version, I opted out of making this breakfast into bites. Instead, I cooked the breakfast dish in a 9-inch pie pan (or a square baking pan). This way feels a little more like a of meal compared to a snack when these are in a bite form. You of course could still turn this recipe into bite size if preferred!
Tips for making this potato, chive and cheddar breakfast casserole
Before you cut up those potatoes, and crack those eggs, here are some tips and tricks to making this breakfast dish.
- You can use red or yukon gold potatoes in this recipe. Just make sure to sauté them until just starting to become tender. The potatoes will continue to cook in the oven so if you cook them completely in the skillet, they may become a little mushy in the oven.
- Do not forget to grease your pie dish! This will prevent your casserole from sticking to the pan when ready to serve.
- If you feel like the cheddar cheese is getting too brown while baking, you can cover it with foil. However, in most cases, you should not have to worry about doing this.
- Try to use freshly grated cheddar cheese if you can. Sometimes pre-shredded cheese does not melt as well compared to freshly grated.
- You can store leftovers in an airtight container in the refrigerator for about 3 days. It does reheat in the microwave ok, although it may not be as fluffy.
If you give this potato, chive, and cheddar breakfast casserole, let me know your thoughts in the comments below! And tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking!
Potato, Chive, and Cheddar Breakfast Casserole
Ingredients
- 5 Eggs
- 3-4 Yukon Gold potatoes cut into small pieces
- 1 C. Cottage cheese
- 1 Tbsp. Chives finely chopped
- Salt and pepper to taste
- 1/2 of a yellow onion diced
- 2 Garlic cloves
- 1 C. Cheddar cheese
- 1/2 C. Milk
- 1/2 tsp. Smoked paprika
- 1 Tbsp. Oil
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch pie dish.
- Add oil to a skillet and heat over medium heat. Add onions, potatoes, and smoked paprika and cook until potatoes are just tender, about 10-15 minutes, stirring occasionally. Season with salt and pepper to taste. Add in garlic and cook 2 more minutes. Add the potatoes to the greased pie pan and spread them out evenly.
- In a blender, add the eggs, cottage cheese, milk, salt and pepper. Blend until smooth. Pour the egg mixture over the potatoes. Sprinkle on the chives and then cheddar cheese.
- Bake for 33-38 minutes or until the eggs are set. Enjoy!
