Copycat Starbucks Italian Sausage Egg Bites

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5 from 2 votes

Copycat Starbucks Italian Sausage Egg Bites

These homemade Italian Sausage Egg Bites are packed with flavor, loaded with sausage, and even better than Starbucks.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: American

Keyword: egg bites recipe, italian sausage egg bites recipe, starbucks copycat egg bites

Servings: Servings

Author: Alyssa Rivers

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

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