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These copycat Starbucks Italian Sausage Egg Bites are our new favorite! I had to recreate, and honestly, they taste even better than Starbucks. With more sausage and flavor in every bite, they’re perfect for busy mornings!
Skip the Drive-Thru, Thank Me Later
- Better than Starbucks: More sausage, more flavor, and no skimping on the good stuff.
- Budget-friendly: A whole batch costs less than two trips through the drive-thru!
- Meal prep win: Make a batch once, store in the fridge or freezer, and reheat for grab-and-go breakfasts all week.
Starbucks Italian Sausage Egg Bite Ingredients
- Change the Cheese: You can swap out the cheese to your liking! Try gruyere, cheddar, pepper jack, or Swiss cheese.
- Veggies: You can add sautéed onions, red peppers, or spinach for extra flavor.
- Sun-Dried Tomatoes: Drain the sun-dried tomatoes well! Tip: Use a paper towel to absorb any excess oil!
- Sausage: You can use spicy or mild sausage!
Italian Sausage Egg Bite Recipe (Starbucks Copycat)
My family is obsessed with Starbucks bacon egg bites, so when they released a sausage version, I had to try! Starbucks skimped on the sausage, so I loaded my version up! You don’t even need a fancy sous-vide machine to make these!
- Prepare & Water Bath: Preheat the oven to 300°F with the rack placed in the center. Place a second rack just beneath it and add an empty baking sheet. Fill the empty baking sheet with water to create steam in the oven. Spray a muffin pan well with nonstick cooking spray and set aside. In a blender, add the eggs, cottage cheese, salt, pepper, and dried basil.
- Blend: Blend for 15-20 seconds until smooth.
- Combine: Transfer the egg mixture to a large bowl and stir in the shredded cheese, sun-dried tomatoes, and the cooked and crumbled Italian sausage. Use a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than ⅔ of the way full. Try to disperse the sausage evenly throughout the muffin wells.
- Bake: Place the muffin tin on the middle rack of the oven and bake for 30-35 minutes or until the center of the egg bites is set. Remove Starbucks egg bites from the oven and let them cool completely before removing from the pan.
Alyssa’s Pro Tip
How do I get them out of the pan? You can loosen the sides from the pan by running a small silicone spatula around the edges before gently lifting them.
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Copycat Starbucks Italian Sausage Egg Bites
These homemade Italian Sausage Egg Bites are packed with flavor, loaded with sausage, and even better than Starbucks.
Ingredients
- 8 large eggs
- ⅔ cup whole-fat cottage cheese
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried basil
- ¼ cup diced sun-dried tomatoes drained, no oil
- 1 ½ cups shredded Monterey Jack cheese
- 1 cup cooked and crumbled Italian sausage
Instructions
- Preheat the oven to 300 degrees Fahrenheit with the rack placed in the center of the oven. Place a second rack just beneath it and add an empty baking sheet. Fill the empty baking sheet with water to create steam in the oven. Spray a muffin pan well with nonstick cooking spray and set aside.
- In a blender, add 8 large eggs, ⅔ cup whole-fat cottage cheese, ¼ teaspoon salt, ¼ teaspoon ground black pepper, and 1 teaspoon dried basil. Blend for 15-20 seconds until smooth.
- Transfer the egg mixture to a large bowl and stir in 1 ½ cups shredded Monterey Jack cheese, ¼ cup diced sun-dried tomatoes, and 1 cup cooked and crumbled Italian sausage. Use a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than ⅔ of the way full. Disperse the sausage evenly throughout the muffin wells.
- Place the muffin tin on the middle rack of the oven and bake for 30-35 minutes or until the center of the egg bites is set. Remove from the oven and let them cool completely before removing from the pan. You can loosen the sides from the pan by running a small silicone spatula around the edges before gently lifting them.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30–50 seconds.
Freezer-Friendly: Freeze on a parchment-lined baking sheet until solid (about 2 hours), then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or microwave in 30-second intervals at 50% power.
Nutrition
Calories: 180kcalCarbohydrates: 2gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 139mgSodium: 358mgPotassium: 195mgFiber: 0.3gSugar: 1gVitamin A: 304IUVitamin C: 1mgCalcium: 140mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
