There’s something comforting about Starbucks Egg Bites, especially when mornings feel too rushed for a full sit-down meal. Their new Italian Sausage Egg Bites add a warm, savory twist to the lineup, and if you’ve been craving them since the first bite, you’re not alone. With crumbled sausage, roasted tomatoes, and just a hint of basil pesto folded into a creamy, cheesy egg base, they deliver all the protein of a full breakfast without the fuss. Good news—you don’t need to wait in line or pay coffee shop prices to enjoy them. This copycat Starbucks Italian Sausage Egg Bites recipe brings all that rich flavor and pillowy texture right into your kitchen.
Whether you’re meal prepping for the week or need a no-fuss brunch option that tastes gourmet, these sous-vide style bites come together with just a blender, a muffin tin, and a bit of patience. Let’s get started.
Table of Contents
How to make Copycat Starbucks Italian Sausage Egg Bites
These egg bites get their signature fluff from cottage cheese and a low-and-slow bake. You don’t need a sous-vide machine to get close, just a water bath and gentle oven temperature will do the trick. The key is blending everything until smooth, then adding the mix-ins just before baking.

Ingredients, tools, instructions and tips
Servings: 4 (8 bites)
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories per serving: 305 kcal
Protein: 19 g
Carbs: 6 g
Fat: 22 g
Ingredients
- 6 large eggs
- ¾ cup full-fat cottage cheese
- ½ cup Monterey Jack cheese, shredded
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup cooked crumbled Italian sausage (mild or spicy)
- ¼ cup roasted cherry tomatoes, chopped
- 2 tablespoons basil pesto (store-bought or homemade)
- Optional: pinch of crushed red pepper flakes
Tools You’ll Need
- Blender or food processor
- Muffin tin or silicone mold (preferably with dome shapes)
- Mixing bowl
- Measuring cups and spoons
- Baking dish for water bath
- Aluminum foil
- Oven
Instructions
- Preheat oven to 300°F. Fill a large baking dish halfway with water and place it on the lowest oven rack to preheat.
- Blend the base: In a blender, combine eggs, cottage cheese, Monterey Jack, salt, and pepper. Blend until completely smooth and frothy.
- Prepare the molds: Lightly spray your muffin tin or silicone mold with cooking oil.
- Add mix-ins: Spoon about 1 tablespoon of cooked sausage, a few bits of tomato, and a small swirl of pesto into each cup. Pour the egg mixture over, filling each about ¾ full.
- Bake in a water bath: Place the filled molds on the middle rack, directly above the water-filled dish. Bake for 30–35 minutes, until set and slightly puffed.
- Cool and release: Let rest 5 minutes before removing from molds. Serve warm or store in the fridge for up to 5 days.
Tips for Success
- Use full-fat cottage cheese for creaminess. Low-fat versions tend to separate.
- Don’t skip the water bath. It prevents cracking and keeps the bites velvety.
- Make ahead friendly: Store and reheat in the microwave wrapped in a damp paper towel.
- Spice it up: Use spicy sausage or stir a pinch of chili flakes into the base for more heat.
What to serve with
When serving these savory Italian Sausage Egg Bites, pairing them with simple and refreshing sides can turn a light breakfast into a full spread. These bites have richness and warmth, so you’ll want balance with brightness or crunch.
Fresh and Crunchy Sides
Arugula Parmesan Salad: A peppery salad of baby arugula with shaved Parmesan, lemon juice, and olive oil. The bitterness and citrus cut through the richness of the egg bites.
Grape Tomato & Cucumber Mix: Quick-toss chopped tomatoes and cucumber with red onion, salt, and red wine vinegar. It’s fresh and fast.
Creamy or Cooling Dishes
Greek Yogurt with Pesto Drizzle: A dollop of plain Greek yogurt with a touch of pesto mimics the bites and adds a creamy counterpoint.
Avocado Toast: Sliced avocado on whole-grain toast with a drizzle of olive oil pairs perfectly, especially when topped with a soft-boiled egg.
Hearty Starches
Roasted Breakfast Potatoes: Crispy diced potatoes tossed with rosemary and garlic can round out the meal with earthy comfort.
Polenta Squares: Fried or baked creamy polenta squares offer a smooth texture that works beautifully alongside the dense, cheesy bites.
Drinks
Iced Americano or Pecan Cortado: For that full Starbucks-style pairing, go with a strong espresso-based drink.
Lemon Basil Water: A simple chilled water with lemon slices and a few basil leaves refreshes the palate without overpowering the dish.
Ingredient substitutes
1. Eggs
Original Ingredient: Whole eggs
Substitutes:
- Egg Whites: For a lower fat, higher protein option, use 10 egg whites instead of whole eggs.
- Liquid Egg Substitute: Products like Egg Beaters can be used for a lower cholesterol version, though texture may vary slightly.
2. Cottage Cheese
Original Ingredient: Full-fat cottage cheese
Substitutes:
- Greek Yogurt: Thick Greek yogurt provides similar creaminess, though slightly tangier.
- Ricotta Cheese: Mild and creamy, ricotta works well and is a closer flavor match.
3. Monterey Jack Cheese
Original Ingredient: Monterey Jack
Substitutes:
- Mozzarella: Similar meltability and mild flavor, great for an Italian twist.
- Cheddar: Sharper in taste, cheddar adds more punch if you want bolder bites.
4. Italian Sausage
Original Ingredient: Cooked crumbled Italian sausage
Substitutes:
- Turkey Sausage: Leaner and lighter, ideal for reducing fat content.
- Soy Crumbles or Plant-Based Sausage: Perfect for vegetarians, just season well to mimic the Italian herbs.
5. Roasted Tomatoes
Original Ingredient: Roasted cherry tomatoes
Substitutes:
- Sun-Dried Tomatoes: Intense in flavor, but best used sparingly to avoid overpowering the dish.
- Fresh Diced Tomatoes: Adds juiciness but should be seeded to avoid watery bites.
6. Basil Pesto
Original Ingredient: Basil pesto
Substitutes:
- Spinach Pesto: A more subtle flavor that keeps the green herb notes.
- Olive Tapenade: Adds depth and a briny twist if pesto isn’t available.
- Skip It: These bites are still delicious with just sausage and tomato.

Ingredients
-
- 6 large eggs
-
- ¾ cup full-fat cottage cheese
-
- ½ cup Monterey Jack cheese, shredded
-
- ¼ teaspoon sea salt
-
- ¼ teaspoon black pepper
-
- ½ cup cooked crumbled Italian sausage (mild or spicy)
-
- ¼ cup roasted cherry tomatoes, chopped
-
- 2 tablespoons basil pesto (store-bought or homemade)
-
- Optional: pinch of crushed red pepper flakes
Instructions
<ol>
<li>Preheat oven to 300°F. Fill a large baking dish halfway with water and place it on the lowest oven rack to preheat.</li>
<li>
<strong>Blend the base:</strong> In a blender, combine eggs, cottage cheese, Monterey Jack, salt, and pepper. Blend until completely smooth and frothy.
</li>
<li>
<strong>Prepare the molds:</strong> Lightly spray your muffin tin or silicone mold with cooking oil.
</li>
<li>
<strong>Add mix-ins:</strong> Spoon about 1 tablespoon of cooked sausage, a few bits of tomato, and a small swirl of pesto into each cup. Pour the egg mixture over, filling each about ¾ full.
</li>
<li>
<strong>Bake in a water bath:</strong> Place the filled molds on the middle rack, directly above the water-filled dish. Bake for 30 to 35 minutes, until set and slightly puffed.
</li>
<li>
<strong>Cool and release:</strong> Let rest 5 minutes before removing from molds. Serve warm or store in the fridge for up to 5 days.
</li>
</ol>