Potato Chive Egg Bites (Starbucks Copycat Recipe)

Pre-heat the oven to 350 degrees F. I prefer silicone molds for this recipe, but if you’re using a 12-cavity muffin liner, grease it thoroughly so the egg bites don’t stick.

Heat the oil in a large skillet over medium-high heat. Once hot, add in the potatoes + onion and season with salt and pepper, garlic powder, and paprika. Saute for 8 minutes until the potatoes are just crisp tender. Remove from the heat.

Meanwhile, combine the cottage cheese and eggs in the base of a blender and blend until creamy smooth and no chunks remain.

Divide the potato mixture evenly in your molds/ muffin tin. Add half the cheese + all of the chives and spinach. Top with the egg mixture. Finally, top with the remaining cheese + more chives.

Bake for 18-20 minutes. Broil for 1-2 minutes to brown tops as desired bvut watch them closely so they don’t burn.

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze up to 2 months. Reheat in the microwave for 30–60 seconds or in the oven at 325°F until heated through.