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Potato Cheddar Chive Bake

Savory Potato Cheddar Chive Bake You’ll Love for Breakfast

This Potato Cheddar Chive Bake is a comforting breakfast packed with protein and flavor, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 bakes
Course: Breakfast
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 tablespoon Olive Oil Adds moisture and helps prevent sticking; avocado oil is a great substitute.
  • 1 medium Russet Potato, peeled and diced Provides a hearty base; can be swapped with sweet potato for a subtly sweet flavor.
  • ¾ teaspoon Kosher Salt, divided Enhances flavor; sea salt or table salt can work as alternatives.
  • Black Pepper Adds a nice kick and balances the flavors.
  • ¼ teaspoon Garlic Powder Contributes depth of flavor; use fresh garlic for a more robust taste.
  • ¼ teaspoon Sweet Paprika Offers color and mild sweetness; substitute with smoked paprika for a deeper flavor.
  • 6 Large Eggs Acts as the main binding agent; chickpea flour works for a vegan alternative.
  • ¼ cup Liquid Egg Whites Boosts protein without added fat; more whole eggs can create a richer bake.
  • ⅔ cup 2% Cottage Cheese Adds creaminess and extra protein; Greek yogurt can be a tasty substitute.
  • 2 tablespoons 2% Milk Provides moisture; any type of milk (dairy or non-dairy) can be used.
  • 1 cup Shredded Sharp Cheddar, divided Delivers richness and flavor; feel free to try other cheeses for variety.
  • 2 tablespoons Chopped Fresh Chives Infuses a fresh, onion-like flavor; use green onions or parsley for a different twist.

Equipment

  • square brownie muffin pan

Method
 

Step‑by‑Step Instructions for Potato Cheddar Chive Bake
  1. Begin by preheating your oven to 325°F (163°C). While it heats, generously spray a square brownie muffin pan with olive oil to prevent the Potato Cheddar Chive Bake from sticking.
  2. In a skillet over medium heat, sauté the diced russet potato with a drizzle of olive oil, ½ teaspoon of salt, black pepper, garlic powder, and sweet paprika. Cover the skillet, cooking for approximately 12 minutes until the potatoes are tender and lightly browned.
  3. In a blender, combine the large eggs, liquid egg whites, cottage cheese, and milk along with the remaining salt and black pepper. Blend until smooth.
  4. Start assembling your bake by dividing the cooled potato mixture evenly among each cavity in the muffin pan. Sprinkle half of the shredded cheddar cheese over the potatoes and carefully pour the blended egg mixture over the potatoes until each cavity is filled about ¾ full, topping with the remaining cheddar cheese.
  5. Place the filled muffin pan in the preheated oven, and bake for 25 to 30 minutes until the centers are set and the tops are dry and golden.
  6. After cooling completely, store the Potato Cheddar Chive Bakes in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Serving: 1bakeCalories: 210kcalCarbohydrates: 19gProtein: 23gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 215mgSodium: 410mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

This dish is ideal for meal prep, allowing for quick and healthy breakfasts throughout the week.

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