Starbucks Copycat Potato Cups
Servings: 20
Ingredients
- 2 tbsp Extra virgin olive oil
- 5 cup Redskin potatoes (Finely diced (half with skin on half peeled))
- 1 Onion (finely chopped)
- 1 cup Whole milk cottage cheese
- 4 Egg
- 8 Egg whites
- 1 cup Gruyere (shredded from a block)
- 1 cup Sharp cheddar cheese (shredded from a block)
- 1/2 cup Sour cream
- 1 tsp Pink himalayan salt
- 1 tsp Garlic powder
- 2 tbsp Fresh chives (finely chopped)
Instructions
- Heat a skillet to medium on stovetop. Add in 2 TBSP EVOO. Add in potatoes and onion. Cook until onions are caramelized and potatoes are cooked through. *Can use potatoes right from freezer if you prepped in advance
- In a bowl, add onion and potato mixture from skillet to cottage cheese, eggs, gruyere, sharp cheddar, sour cream, salt, powder and chives.
- Preheat oven to 350 f
- Line muffin cups, about 20
- Scoop in mixture until 3/4 way full
- Bake for 25 minutes until eggs are set in the middle
Notes
Storage/Reheat
- After baking, allow to cool. Flash freeze in muffin tin for an hour until set. Then remove from tins and place in freezer safe bag or container. Freeze for up to 2 months. Place in 350 degree oven for 10-15 minutes to reheat or add to microwave for 30 second intervals until heated through.