Starbucks Italian Sausage Egg Bites
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Starbucks Italian Sausage Egg Bites are a protein-packed, savory breakfast treat that’s perfect for busy mornings or meal prep. Packed with flavorful Italian sausage, tender eggs, sun dried tomato pesto and melted jack cheese. These little bites literally taste like a bite of pizza – but in a fluffy egg package!
🔍 COPYCAT SECRETS UNCOVERED!
I did take one liberty with this recipe! The Starbucks version has no texture – they pulverize the sausage with everything else and its very uniform. I happen to love sausage – so I kept mine in crumbles and I loved it!!! I’ll give you notes on how to make it either way!
Italian Sausage Egg Bites Ingredients & Substitutions
These egg bites are a little different than the other Starbucks versions like the Kale & Mushroom because of the heavy seasoning component. The pesto really is the FLAVOR BOMB in these bites.
Here’s are some options on ingredients if you would like to change them up:
- Eggs – wanting to be a little healthier – feel free to do 3 whole eggs and 3+ egg whites
- Sausage – Starbucks uses Italian sausage so I went the same route. You could use mild or spicy – or even breakfast sausage. Want it healthier – go with the turkey or chicken sausage.
- Cheese – Starbies has Monterey Jack but you could go with any mild cheese like Mozzarella. Or jazz it up with pepper jack or sharp cheddar! Also the cottage cheese is pretty essential in these recipes.
- Seasonings – you CANNOT skip the pesto – that is 1000% what gives it the pizza flavor. I used Rao’s and took a bite before I added it – that’s exactly the flavor that comes across in every bite!
Make it Quicker & Easier or Your Way
Options are always good – we can take our favorite restaurant recipes and make them our own! Here are a few ways to make this Starbucks egg bites recipe your own – or a little easier!
- Water Bath – instead of doing these in some expensive sous-vide machine or even in a “water bath” – we’ll add a pan of water and create a steamy oven that helps give the bites their fluffy, creamy texture with no fuss!
- Pre-cooked sausage – feel free to use precooked sausage crumbles
- Casserole – you can pour this all into a greased casserole dish and baked for 35-40 minutes. Check the center with a toothpick.
- Vegetables – this recipe is lacking a little in veggies – you could add sautéed bell peppers, onions or mushrooms and lean in on the pizza flavor!
- Basil Pesto – Swap out the sun dried tomato pesto for a basil pesto and use ham, broccoli and Swiss cheese! Or basil pesto with feta cheese and roasted red bell pepper!
More Starbucks Egg Bite Recipes
More Copycat Breakfast Recipes
Starbucks Italian Sausage Egg Bites
Ingredients
- 1 cup water
- 1/2 lb Italian sausage
- 6 large eggs
- 1/2 cup monterey jack cheese
- 1/4 cup cottage cheese
- 2 tbsp sun dried tomato pesto
- 1 tsp hot sauce
- 1 tsp basil
- 1/4 tsp coarse Kosher salt
- 1/4 tsp pepper
- non-stick spray
Instructions
- Recipe makes 6 egg bites, you can easily double or triple the recipe.
- Pre-heat oven to 300 degrees F and place a baking dish that is filled with 1-2" water on the bottom rack. This will create a humid environment and help the eggs cook evenly1 cup water
- While oven is preheating, heat skillet over medium high heat. Add sausage and cook until barely done (not crispy). Spoon onto paper towel to drain.1/2 lb Italian sausage
- Grate Monterey jack but save back 1/4 cup of grated cheese1/2 cup monterey jack cheese
- Add the eggs, pesto, basil, 1/2 the jack cheese, cottage cheese, hot sauce, salt and pepper to a blender (or food processor) and blend on high for 30 seconds until light and frothy.If you want the texture like Starbucks – add your sausage too and blend it in. The texture will go away but the flavor is still there!6 large eggs, 1/4 cup cottage cheese, 1 tsp hot sauce, 1 tsp basil, 1/4 tsp coarse Kosher salt, 1/4 tsp pepper, 2 tbsp sun dried tomato pesto
- Spray a muffin tin with a little non-stick cooking spray and add in spoonfuls of the sausage and the remaining cheese. Pour egg mixture into muffin cups until approx half ful and split evenly between the tins. I used a “texas sized” muffin pan and they were approx half fullnon-stick spray
- bake in the oven for 28-30 minutes, or until the center of the egg bites are just set.
- Remove from oven and let cool for 5 minutes, then use a spatula, carefully remove them from the muffin tin. Enjoy!
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat these bites in the microwave for 30-40 seconds.
