This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div><\/div>\nThese copycat Starbucks Italian Sausage Egg Bites are our new favorite! I had to recreate, and honestly, they taste even better than Starbucks<\/strong>. With more sausage<\/strong> and flavor in every bite, they\u2019re perfect for busy mornings<\/strong>!<\/p>\n\n\n\n<\/figure>\n\n\n\n\nSkip the Drive-Thru, Thank Me Later<\/h2>\n\n\n\n\nBetter than Starbucks:<\/strong> More sausage, more flavor, and no skimping on the good stuff.<\/li>\n\n\n\nBudget-friendly:<\/strong> A whole batch costs less than two trips through the drive-thru!<\/li>\n\n\n\nMeal prep win:<\/strong> Make a batch once, store in the fridge or freezer, and reheat for grab-and-go breakfasts<\/a> all week.<\/li>\n<\/ul>\n\n<\/div>\n\n\n\nStarbucks Italian Sausage Egg Bite Ingredients<\/h3>\n\n\n\n<\/figure>\n\n\n\n\nChange the Cheese:<\/strong>\u00a0You can swap out the cheese to your liking! Try gruyere, cheddar, pepper jack, or Swiss cheese.<\/li>\n\n\n\nVeggies:<\/strong>\u00a0You can add saut\u00e9ed onions, red peppers, or spinach for extra flavor.<\/li>\n\n\n\nSun-Dried Tomatoes: <\/strong>Drain the sun-dried tomatoes well! Tip: Use a paper towel to absorb any excess oil!<\/em><\/li>\n\n\n\nSausage:<\/strong>\u00a0You can use spicy or mild sausage!<\/li>\n<\/ul>\n\n<\/div><\/div><\/div> \n\n\nItalian Sausage Egg Bite Recipe (Starbucks Copycat)<\/h2>\n\n\n\nMy family is obsessed with Starbucks bacon egg bites<\/a>, so when they released a sausage version, I had to try! Starbucks skimped on the sausage, so I loaded my version up! You don\u2019t even need a fancy sous-vide machine to make these! <\/p>\n\n\n\n\nPrepare & Water Bath:<\/strong> Preheat the oven to 300\u00b0F 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<\/a> well with nonstick cooking spray and set aside. In a blender, add\u00a0the eggs,\u00a0cottage cheese,\u00a0salt, pepper, and\u00a0dried basil.<\/li>\n\n\n\nBlend:<\/strong> Blend for 15-20 seconds until smooth.<\/li>\n\n\n\nCombine:<\/strong> Transfer the egg mixture to a large bowl and stir in\u00a0the shredded cheese,\u00a0sun-dried tomatoes, and\u00a0the 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 \u2154 of the way full. Try to disperse the sausage evenly throughout the muffin wells.<\/li>\n\n\n\nBake:<\/strong> 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.<\/li>\n<\/ol>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n\nAlyssa\u2019s Pro Tip<\/h2>\n\n\n\nHow do I get them out of the pan?<\/strong> You can loosen the sides from the pan by running a small silicone spatula<\/a> around the edges before gently lifting them.<\/p>\n\n<\/div>\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat 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.<\/span><\/p><\/li>In a blender, add 8 large eggs<\/span>, \u2154 cup whole-fat cottage cheese<\/span>, \u00bc teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and 1 teaspoon dried basil<\/span>. Blend for 15-20 seconds until smooth.<\/span><\/p><\/li>Transfer the egg mixture to a large bowl and stir in 1 \u00bd cups shredded Monterey Jack cheese<\/span>, \u00bc cup diced sun-dried tomatoes<\/span>, and 1 cup cooked and crumbled Italian sausage<\/span>. Use a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than \u2154 of the way full. Disperse the sausage evenly throughout the muffin wells.<\/span><\/p><\/li>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.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nStorage:\u00a0<\/strong>Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30\u201350 seconds.<\/span>\n <\/span>\nFreezer-Friendly:\u00a0<\/strong>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.<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>180<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>2<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>139<\/span>mg<\/span><\/span>Sodium: <\/span>358<\/span>mg<\/span><\/span>Potassium: <\/span>195<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>304<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>140<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Easy Breakfast Ideas<\/h2>\n\n<\/p><\/header><\/section><\/div>
These copycat Starbucks Italian Sausage Egg Bites are our new favorite! I had to recreate, and honestly, they taste even better than Starbucks<\/strong>. With more sausage<\/strong> and flavor in every bite, they\u2019re perfect for busy mornings<\/strong>!<\/p>\n\n\n\n<\/figure>\n\n\n\n\nSkip the Drive-Thru, Thank Me Later<\/h2>\n\n\n\n\nBetter than Starbucks:<\/strong> More sausage, more flavor, and no skimping on the good stuff.<\/li>\n\n\n\nBudget-friendly:<\/strong> A whole batch costs less than two trips through the drive-thru!<\/li>\n\n\n\nMeal prep win:<\/strong> Make a batch once, store in the fridge or freezer, and reheat for grab-and-go breakfasts<\/a> all week.<\/li>\n<\/ul>\n\n<\/div>\n\n\n\nStarbucks Italian Sausage Egg Bite Ingredients<\/h3>\n\n\n\n<\/figure>\n\n\n\n\nChange the Cheese:<\/strong>\u00a0You can swap out the cheese to your liking! Try gruyere, cheddar, pepper jack, or Swiss cheese.<\/li>\n\n\n\nVeggies:<\/strong>\u00a0You can add saut\u00e9ed onions, red peppers, or spinach for extra flavor.<\/li>\n\n\n\nSun-Dried Tomatoes: <\/strong>Drain the sun-dried tomatoes well! Tip: Use a paper towel to absorb any excess oil!<\/em><\/li>\n\n\n\nSausage:<\/strong>\u00a0You can use spicy or mild sausage!<\/li>\n<\/ul>\n\n<\/div><\/div><\/div> \n\n\nItalian Sausage Egg Bite Recipe (Starbucks Copycat)<\/h2>\n\n\n\nMy family is obsessed with Starbucks bacon egg bites<\/a>, so when they released a sausage version, I had to try! Starbucks skimped on the sausage, so I loaded my version up! You don\u2019t even need a fancy sous-vide machine to make these! <\/p>\n\n\n\n\nPrepare & Water Bath:<\/strong> Preheat the oven to 300\u00b0F 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<\/a> well with nonstick cooking spray and set aside. In a blender, add\u00a0the eggs,\u00a0cottage cheese,\u00a0salt, pepper, and\u00a0dried basil.<\/li>\n\n\n\nBlend:<\/strong> Blend for 15-20 seconds until smooth.<\/li>\n\n\n\nCombine:<\/strong> Transfer the egg mixture to a large bowl and stir in\u00a0the shredded cheese,\u00a0sun-dried tomatoes, and\u00a0the 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 \u2154 of the way full. Try to disperse the sausage evenly throughout the muffin wells.<\/li>\n\n\n\nBake:<\/strong> 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.<\/li>\n<\/ol>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n\nAlyssa\u2019s Pro Tip<\/h2>\n\n\n\nHow do I get them out of the pan?<\/strong> You can loosen the sides from the pan by running a small silicone spatula<\/a> around the edges before gently lifting them.<\/p>\n\n<\/div>\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat 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.<\/span><\/p><\/li>In a blender, add 8 large eggs<\/span>, \u2154 cup whole-fat cottage cheese<\/span>, \u00bc teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and 1 teaspoon dried basil<\/span>. Blend for 15-20 seconds until smooth.<\/span><\/p><\/li>Transfer the egg mixture to a large bowl and stir in 1 \u00bd cups shredded Monterey Jack cheese<\/span>, \u00bc cup diced sun-dried tomatoes<\/span>, and 1 cup cooked and crumbled Italian sausage<\/span>. Use a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than \u2154 of the way full. Disperse the sausage evenly throughout the muffin wells.<\/span><\/p><\/li>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.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nStorage:\u00a0<\/strong>Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30\u201350 seconds.<\/span>\n <\/span>\nFreezer-Friendly:\u00a0<\/strong>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.<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>180<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>2<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>139<\/span>mg<\/span><\/span>Sodium: <\/span>358<\/span>mg<\/span><\/span>Potassium: <\/span>195<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>304<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>140<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Easy Breakfast Ideas<\/h2>\n\n<\/p><\/header><\/section><\/div>
My family is obsessed with Starbucks bacon egg bites<\/a>, so when they released a sausage version, I had to try! Starbucks skimped on the sausage, so I loaded my version up! You don\u2019t even need a fancy sous-vide machine to make these! <\/p>\n\n\n\n\nPrepare & Water Bath:<\/strong> Preheat the oven to 300\u00b0F 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<\/a> well with nonstick cooking spray and set aside. In a blender, add\u00a0the eggs,\u00a0cottage cheese,\u00a0salt, pepper, and\u00a0dried basil.<\/li>\n\n\n\nBlend:<\/strong> Blend for 15-20 seconds until smooth.<\/li>\n\n\n\nCombine:<\/strong> Transfer the egg mixture to a large bowl and stir in\u00a0the shredded cheese,\u00a0sun-dried tomatoes, and\u00a0the 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 \u2154 of the way full. Try to disperse the sausage evenly throughout the muffin wells.<\/li>\n\n\n\nBake:<\/strong> 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.<\/li>\n<\/ol>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n\nAlyssa\u2019s Pro Tip<\/h2>\n\n\n\nHow do I get them out of the pan?<\/strong> You can loosen the sides from the pan by running a small silicone spatula<\/a> around the edges before gently lifting them.<\/p>\n\n<\/div>\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat 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.<\/span><\/p><\/li>In a blender, add 8 large eggs<\/span>, \u2154 cup whole-fat cottage cheese<\/span>, \u00bc teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and 1 teaspoon dried basil<\/span>. Blend for 15-20 seconds until smooth.<\/span><\/p><\/li>Transfer the egg mixture to a large bowl and stir in 1 \u00bd cups shredded Monterey Jack cheese<\/span>, \u00bc cup diced sun-dried tomatoes<\/span>, and 1 cup cooked and crumbled Italian sausage<\/span>. Use a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than \u2154 of the way full. Disperse the sausage evenly throughout the muffin wells.<\/span><\/p><\/li>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.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nStorage:\u00a0<\/strong>Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30\u201350 seconds.<\/span>\n <\/span>\nFreezer-Friendly:\u00a0<\/strong>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.<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>180<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>2<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>139<\/span>mg<\/span><\/span>Sodium: <\/span>358<\/span>mg<\/span><\/span>Potassium: <\/span>195<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>304<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>140<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Easy Breakfast Ideas<\/h2>\n\n<\/p><\/header><\/section><\/div>
How do I get them out of the pan?<\/strong> You can loosen the sides from the pan by running a small silicone spatula<\/a> around the edges before gently lifting them.<\/p>\n\n<\/div>\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat 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.<\/span><\/p><\/li>In a blender, add 8 large eggs<\/span>, \u2154 cup whole-fat cottage cheese<\/span>, \u00bc teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and 1 teaspoon dried basil<\/span>. Blend for 15-20 seconds until smooth.<\/span><\/p><\/li>Transfer the egg mixture to a large bowl and stir in 1 \u00bd cups shredded Monterey Jack cheese<\/span>, \u00bc cup diced sun-dried tomatoes<\/span>, and 1 cup cooked and crumbled Italian sausage<\/span>. Use a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than \u2154 of the way full. Disperse the sausage evenly throughout the muffin wells.<\/span><\/p><\/li>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.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nStorage:\u00a0<\/strong>Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30\u201350 seconds.<\/span>\n <\/span>\nFreezer-Friendly:\u00a0<\/strong>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.<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>180<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>2<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>139<\/span>mg<\/span><\/span>Sodium: <\/span>358<\/span>mg<\/span><\/span>Potassium: <\/span>195<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>304<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>140<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Easy Breakfast Ideas<\/h2>\n\n<\/p><\/header><\/section><\/div>
Pin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat 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.<\/span><\/p><\/li>In a blender, add 8 large eggs<\/span>, \u2154 cup whole-fat cottage cheese<\/span>, \u00bc teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and 1 teaspoon dried basil<\/span>. Blend for 15-20 seconds until smooth.<\/span><\/p><\/li>Transfer the egg mixture to a large bowl and stir in 1 \u00bd cups shredded Monterey Jack cheese<\/span>, \u00bc cup diced sun-dried tomatoes<\/span>, and 1 cup cooked and crumbled Italian sausage<\/span>. Use a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than \u2154 of the way full. Disperse the sausage evenly throughout the muffin wells.<\/span><\/p><\/li>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.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nStorage:\u00a0<\/strong>Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30\u201350 seconds.<\/span>\n <\/span>\nFreezer-Friendly:\u00a0<\/strong>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.<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>180<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>2<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>139<\/span>mg<\/span><\/span>Sodium: <\/span>358<\/span>mg<\/span><\/span>Potassium: <\/span>195<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>304<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>140<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Easy Breakfast Ideas<\/h2>\n\n<\/p><\/header><\/section><\/div>
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat 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.<\/span><\/p><\/li>In a blender, add 8 large eggs<\/span>, \u2154 cup whole-fat cottage cheese<\/span>, \u00bc teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and 1 teaspoon dried basil<\/span>. Blend for 15-20 seconds until smooth.<\/span><\/p><\/li>Transfer the egg mixture to a large bowl and stir in 1 \u00bd cups shredded Monterey Jack cheese<\/span>, \u00bc cup diced sun-dried tomatoes<\/span>, and 1 cup cooked and crumbled Italian sausage<\/span>. Use a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than \u2154 of the way full. Disperse the sausage evenly throughout the muffin wells.<\/span><\/p><\/li>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.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nStorage:\u00a0<\/strong>Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30\u201350 seconds.<\/span>\n <\/span>\nFreezer-Friendly:\u00a0<\/strong>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.<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>180<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>2<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>139<\/span>mg<\/span><\/span>Sodium: <\/span>358<\/span>mg<\/span><\/span>Potassium: <\/span>195<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>304<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>140<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Easy Breakfast Ideas<\/h2>\n\n<\/p><\/header><\/section><\/div>
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.<\/span><\/p><\/li>In a blender, add 8 large eggs<\/span>, \u2154 cup whole-fat cottage cheese<\/span>, \u00bc teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and 1 teaspoon dried basil<\/span>. Blend for 15-20 seconds until smooth.<\/span><\/p><\/li>Transfer the egg mixture to a large bowl and stir in 1 \u00bd cups shredded Monterey Jack cheese<\/span>, \u00bc cup diced sun-dried tomatoes<\/span>, and 1 cup cooked and crumbled Italian sausage<\/span>. Use a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than \u2154 of the way full. Disperse the sausage evenly throughout the muffin wells.<\/span><\/p><\/li>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.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nStorage:\u00a0<\/strong>Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30\u201350 seconds.<\/span>\n <\/span>\nFreezer-Friendly:\u00a0<\/strong>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.<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>180<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>2<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>139<\/span>mg<\/span><\/span>Sodium: <\/span>358<\/span>mg<\/span><\/span>Potassium: <\/span>195<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>304<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>140<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Easy Breakfast Ideas<\/h2>\n\n<\/p><\/header><\/section><\/div>
In a blender, add 8 large eggs<\/span>, \u2154 cup whole-fat cottage cheese<\/span>, \u00bc teaspoon salt<\/span>, \u00bc teaspoon ground black pepper<\/span>, and 1 teaspoon dried basil<\/span>. Blend for 15-20 seconds until smooth.<\/span><\/p><\/li>Transfer the egg mixture to a large bowl and stir in 1 \u00bd cups shredded Monterey Jack cheese<\/span>, \u00bc cup diced sun-dried tomatoes<\/span>, and 1 cup cooked and crumbled Italian sausage<\/span>. Use a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than \u2154 of the way full. Disperse the sausage evenly throughout the muffin wells.<\/span><\/p><\/li>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.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nStorage:\u00a0<\/strong>Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30\u201350 seconds.<\/span>\n <\/span>\nFreezer-Friendly:\u00a0<\/strong>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.<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>180<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>2<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>139<\/span>mg<\/span><\/span>Sodium: <\/span>358<\/span>mg<\/span><\/span>Potassium: <\/span>195<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>304<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>140<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Easy Breakfast Ideas<\/h2>\n\n<\/p><\/header><\/section><\/div>
Transfer the egg mixture to a large bowl and stir in 1 \u00bd cups shredded Monterey Jack cheese<\/span>, \u00bc cup diced sun-dried tomatoes<\/span>, and 1 cup cooked and crumbled Italian sausage<\/span>. Use a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than \u2154 of the way full. Disperse the sausage evenly throughout the muffin wells.<\/span><\/p><\/li>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.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nStorage:\u00a0<\/strong>Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30\u201350 seconds.<\/span>\n <\/span>\nFreezer-Friendly:\u00a0<\/strong>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.<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>180<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>2<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>139<\/span>mg<\/span><\/span>Sodium: <\/span>358<\/span>mg<\/span><\/span>Potassium: <\/span>195<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>304<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>140<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Easy Breakfast Ideas<\/h2>\n\n<\/p><\/header><\/section><\/div>
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.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nStorage:\u00a0<\/strong>Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30\u201350 seconds.<\/span>\n <\/span>\nFreezer-Friendly:\u00a0<\/strong>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.<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>180<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>2<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>139<\/span>mg<\/span><\/span>Sodium: <\/span>358<\/span>mg<\/span><\/span>Potassium: <\/span>195<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>304<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>140<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Easy Breakfast Ideas<\/h2>\n\n<\/p><\/header><\/section><\/div>
Calories: <\/span>180<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>2<\/span>g<\/span><\/span>Protein: <\/span>12<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>139<\/span>mg<\/span><\/span>Sodium: <\/span>358<\/span>mg<\/span><\/span>Potassium: <\/span>195<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>304<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>140<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Easy Breakfast Ideas<\/h2>\n\n<\/p><\/header><\/section><\/div>
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Easy Breakfast Ideas<\/h2>\n\n<\/p><\/header><\/section><\/div>
\n\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/egg-bites-.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/egg-bites-.jpg\")
<\/div>\n![\"Stack](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/egg-bites--1200x1799.jpg\" "\\"starbucks")
<\/figure>\n\n\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/IngredientsWithLabelsItalianSausageEggBites-1200x800.png\"\/ "\\"starbucks")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/IngredientsWithLabelsItalianSausageEggBites-1200x800.png\" "\\"starbucks")
<\/figure>\n\n\n\n![\"Eggs,](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/italian-sausage-egg-bites-1-1200x800.jpg\"\/ "\\"")
![\"Eggs,](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/italian-sausage-egg-bites-1-1200x800.jpg\" "\\"")
<\/figure>\n\n\n\n![\"Ingredients](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/italian-sausage-egg-bites-2-1200x800.jpg\"\/ "\\"")
![\"Ingredients](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/italian-sausage-egg-bites-2-1200x800.jpg\" "\\"")
<\/figure>\n\n\n\n![\"Cooked](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/italian-sausage-egg-bites-4-1200x800.jpg\"\/ "\\"")
![\"Cooked](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/italian-sausage-egg-bites-4-1200x800.jpg\" "\\"")
<\/figure>\n\n\n\n![\"Sausage](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/italian-sausage-egg-bites-5-1200x800.jpg\"\/ "\\"Use")
![\"Sausage](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/italian-sausage-egg-bites-5-1200x800.jpg\" "\\"Use")
<\/figure>\n<\/figure>\n\n\n