Potato cheddar chive bakes are a high-protein egg-based casserole combining diced russet potatoes, cottage cheese, and sharp cheddar in individual portions. This recipe replicates the popular coffee shop version at a fraction of the cost and is fully customizable for meal prep.
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Preheat the oven to 325°F. Place the square brownie muffin pan on a rimmed baking sheet and generously spray with olive oil spray, making sure to coat the corners well.
Heat a nonstick skillet over medium heat and add the olive oil.
Add the diced potato, season with 1/2 teaspoon salt, black pepper to taste, garlic powder and paprika. Cover, and cook on medium-low, stirring occasionally, until tender and browned, about 12 minutes, adding 1 tablespoon water halfway and lowering the heat to low to avoid burning.
Let cool 5 minutes.
Meanwhile, blend the egg base. Add the eggs, egg whites, cottage cheese, milk, remaining ¼ teaspoon kosher salt, and black pepper, to taste to a blender. Blend until very smooth, 20 to 30 seconds. Stir in the chives.
Divide the cooled diced potatoes evenly into each cavity of the pan, then sprinkle half of the cheese. Carefully pour the egg mixture into the pan cavities, filling each about ¾ full. Top with remaining ½ cup cheddar over the tops.
Bake until the centers are set and the tops look dry, 25 to 30 minutes. They will puff up when they’re ready. Do not over-bake.
Remove from oven and cool in the pan 10 minutes, then remove with a small spatula.
Yes. Yukon gold potatoes work well and cook slightly faster. Avoid waxy potatoes like red potatoes, which stay too firm. Dice any variety to ¼-inch cubes for even cooking.
Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through. Do not freeze cottage cheese-based bakes.
Substitute cottage cheese with silken tofu blended smooth and replace 2% milk with unsweetened almond or oat milk. Omit or use dairy-free cheddar. The texture will be slightly different.
The ingredient quantities listed typically yield 4–6 individual bakes depending on your baking vessel size. Scale all ingredients proportionally if increasing or decreasing the batch.
A 6-well muffin tin or individual ramekins (4–6 oz) work best. Alternatively, use a small loaf pan or 8×8-inch baking dish, adjusting bake time to 25–30 minutes.
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