Egg bakes, or egg casseroles, have been my #1 meal prep for the past couple of years. After spending so much money on the Starbucks egg bites, I decided it was time to recreate my own version at home.
This potato cheddar egg bake is inspired by their new potato & chive egg cups, and is such a hearty breakfast or snack to keep around. It’s made from a base of eggs, cottage cheese, and shredded cheddar cheese, with a little tapioca flour to really give it the ideal texture.
I love to prep a double batch and freeze it for busy mornings. This recipes makes 6 larger portions, which I love to serve with some greens and hot sauce.
The cottage cheese adds an extra boost of protein. Its blended together with the eggs and cheese, so if you’re not a fan of the cottage cheese curds, don’t worry- you won’t even taste it!
Ingredients you’ll need for potato cheddar egg bake
- eggs
- cottage cheese
- shredded cheddar cheese- or swap your favorite cheese
- tapioca flour- the flour really helps give these egg bars the ideal texture. Without it, the end result is a little more spongey. I don’t recommend skipping the flour, but you can use arrowroot or all-purpose flour instead
- yellow potatoes- peeled and grated. You can even use frozen shredded potatoes
- green bell pepper and chives
- spices: salt, pepper, paprika and garlic powder
- Start by sauteeing the green peppers in olive oil, then adding in the grated potatoes. Season with the spice blend and set aside
- Blend the eggs, tapioca flour and cottage cheese together in a blender or food processor until smooth. You can also do this using an immersion blender
- Pour the veggies into a greased baking dish, then pour the blended eggs, cheddar cheese and chives over the top. Mix well and top with more shredded cheese
- Bake for about 25-30 minutes. Let cool for 10 minutes then slice into 6-8 pieces
Making-ahead and reheating
This recipe will stay fresh in the fridge for up to 5 days, and can be reheated in the oven or microwave. If you wanted to double the recipe, you can slice the egg bake and freeze it for up to 2 months.
This recipe is the perfect breakfast or snack to enjoy throughout the week. When ready to serve, I love to top mine with some hot sauce for an added kick.
You can serve these in an english muffin for a simple breakfast sandwich. Add a side of avocado, yogurt, or enjoy as is! Either way, you’re going to love this simple recipe.
More make ahead breakfast options:
Chocolate Overnight Oats
Kale and Mushroom Egg Bake
Broccoli Egg and Cheese Breakfast Sandwiches
Potato Cheddar Egg Bake
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- 2 yellow potatoes, peeled & grated. It should yield 2 cups of shredded potatoes before draining out the liquid
- 1 green bell pepper, finely diced
- 1/4 cup tapioca flour
- 3 tbsp fresh chopped chives
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- Olive oil
Directions
- Preheat the oven to 375 F
- Grate the peeled potatoes into a bowl and then squeeze out the liquid using a thin dish rag or your hands.
- Heat a large skillet on medium heat then add in about 1-2 tbsp of olive oil. Add in the diced green pepper and cook for 4-5 minutes.
- Next, add in the grated potatoes and cook for another 5 minutes. Add in the spices, mix together and remove from the heat while you prep the egg mix.
- Add the eggs, cottage cheese and tapioca flour to a blender and blend together until smooth. You can also do this using an immersion blender.
- Grease an 11 x 7 or 9 x 9 baking dish with a little olive oil or cooking spray. Add the sauteed veggies to the pan, then pour the egg mixture on top. Add in the shredded cheese and chives and mix together. Sprinkle the top of the dish with an extra 2-3 tbsp of shredded cheese.
- Bake for about 25-30 minutes, until the top is firm to touch.
- Let cool for 10-15 minutes, then slice into 6 larger or 8 smaller pieces.
- Keep refrigerated for up to 5 days. Rewarm in the microwave or oven when ready to serve.
I was so grateful to find this recipe because everything else I found used frozen, packaged potatoes. While I didn’t follow precisely, I loved the end product.
I did use potato starch instead of tapioca starch (2 TBSP), and I loved the resulting texture.
This is an easily adaptable recipe– thank you for doing the legwork to get it tried, tested & posted.
I’m so happy you tried it, Melissa! And glad you hear you were able to customize it to your liking.