Copycat Starbucks Bacon Gouda Breakfast Sandwiches

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Who needs the coffee shop? Save time and money by making these copycat Starbucks bacon gouda breakfast sandwiches at home.

Having breakfasts in my back pocket for a quick gobble is important when kids are part of the picture. The other day I was writing at Starbucks and I noticed people kept ordering the breakfast sandwiches.

Copycat Starbucks breakfast sandwiches are full of egg, cheese, and bacon for a fulfilling meal.

Probably the most popular Starbucks breakfast sandwich is the bacon and gouda variety. Not without reason, of course — who can resist bacon?

While the combo of bacon, egg, and cheese sounded satisfying that day, I couldn’t bring myself to spend the money on a single sandwich, when I knew it would simple to make at home, just like my cheese danish copycat recipe is!

Really, these copycat Starbucks bacon gouda sandwiches could hardly be easier. Plus, after you have them made and assembled, they can be wrapped up and stored in the freezer for a future meal, which is really the best part.

Saving money and having a great breakfast ready to go? Dreams do come true, people.

Ingredients for copycat Starbucks bacon gouda sandwiches

Full list of ingredients with quantities is in the recipe card.

You’ll need:

Eggs – Standard large eggs are perfect here. You can use any size you have on hand, though!

Parmesan cheese – A little grated cheese is added to the cooked eggs. You can add more, or leave it out.

Milk – I add milk to the eggs to fluff them up. 2% milk works great. 

If you use a nondairy milk, make sure it is unflavored and unsweetened.

Salt and pepper – Just a pinch of each to flavor the eggs.

Bacon – Any bacon will do for this sandwich, however, so choose your favorite! Thick-cut or applewood smoked are especially good.

I recommend baking the bacon as well, so you get perfect flat strips that are great for sandwiches.

Ciabatta rolls – These chewy, square rolls are the same kind Starbucks uses.

Gouda cheese – You’ll need sliced gouda cheese. If you can’t find precut slices at your grocery store, look for gouda in the deli section or cheese counter, as you might need to cut it yourself.

Havarti is a good substitute for gruyere.

Starbucks breakfast sandwiches are so easy to make at home. Skip that long line!

How to make this recipe

Preheat the oven to 375°F. Lightly coat 4 holes of an extra-large muffin tin or 9×5 loaf pan with nonstick spray and set aside.

In a mixing bowl, beat together the eggs, parmesan cheese, milk, salt, and pepper until it looks a bit frothy.

Divide the eggs equally between the muffin cups. Bake for 10-12 minutes, or until the eggs are puffed and set in the center.

While the eggs are cooking, cook the bacon to your desired crispness. Drain on paper towels.

Cut open the ciabatta buns and place the bottoms on a baking sheet. Set the tops next to their corresponding bottoms.

Once the eggs are done, carefully remove them from the pan and place one round on each bun. If you baked the eggs in a loaf pan, cut into four equal pieces and divide among the buns.

Add a slice of cheese on top of the egg, then add the bacon (cut the bacon in half if needed).

If you are eating the sandwiches immediately, transfer the baking sheet to the oven and broil just until the cheese melts. Add the ciabatta top and enjoy!

How to bake bacon

The variety of bacon you have will determine how long to bake it, so keep an eye on it! You can put the baking sheet in with the egg for this breakfast sandwich recipe and just leave the bacon in a bit longer until fully cooked.

  1. Line a baking sheet with foil or parchment paper. Top with a wire rack, if desired.
  2. Lay strips on baking sheet in a single layer, leaving a little space between the strips.
  3. Bake at 375°F for 15-20 minutes.
  4. Note that thinner bacon will cook more quickly, while thick cut bacon takes longer.

Really, these copycat Starbucks Breakfast Sandwiches could hardly be easier. Plus, after you have them made and assembled, they can be wrapped up and stored in the freezer for a future meal, which is really the best part.

Breakfast without having to think about it? When you have a hectic schedule and two kids, there’s not much out there that’s better. You can also make my copycat Starbucks red berry cheese danishes to round out your week!

How to freeze breakfast sandwiches

Freezing breakfast sandwiches is really easy, and it will ensure you have a ready-made breakfast on hand for any day of the week. I use a method called “flash freezing” that has you freeze briefly before wrapping. This helps prevent moisture loss, which is important with eggs!

  1. Assemble each sandwich and set on a tray.
  2. Place the whole tray in your freezer.
  3. Freeze for 30 minutes.
  4. Remove from freezer and wrap each sandwich individually in foil, then place sandwiches in a freezer-safe bag.
Copycat Starbucks breakfast sandwiches save you time and money every morning. Freeze a batch today!

How to reheat breakfast sandwiches

Reheating method will depend on how much time you have in the morning! An oven or toaster oven gives the best results, but microwaves are quick.

To microwave: Remove foil from sandwich, then wrap in a paper towel. Microwave for 1 minute.

For a toaster oven or oven: Thaw overnight in the fridge, then cook in oven at 350°F for 5-10 minutes. Cook directly from frozen for about 30 minutes.


What size pan do I need to cook the eggs for this sandwich?

I recommend using an extra-large muffin pan. They are also labeled as jumbo or Texas muffin pans. 

Another good option is to make the eggs in an 8×8-inch square baking pan or even a loaf pan. 

If you don’t want to bake the eggs, you can also cook the eggs in a frying pan as though you are making an omelet or frittata, then cut into pieces for the sandwiches.

What kind of bread is used for the Starbucks bacon gouda sandwich?

Starbucks uses ciabatta rolls for this sandwich, so it’s also what I recommend. 

You can usually find ciabatta rolls in the bakery section of any large grocery store. Costco also sells ciabatta rolls, but keep in mind they are a bit larger so the egg won’t entirely fill the roll.

If you can’t find ciabatta rolls or prefer something else, you can also make this sandwich with English muffins or your favorite slider buns!

Can I make these with a different cheese?

Sure! While I personally love gouda, you can make these with any of your favorite sliced cheeses. 

Try it with sharp cheddar, muenster, Monterey jack, or even a smoked cheese, like smoked baby Swiss!

Who needs the coffee shop? Save time and money by making these copycat Starbucks Breakfast Sandwiches at home.

You’ll love this affordable dupe for the bacon gouda Starbucks breakfast sandwich!  You can also make my copycat Starbucks red berry cheese danishes to round out your week.

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Who needs the coffee shop? Save time and money by making these copycat Starbucks Breakfast Sandwiches at home.

Copycat Starbucks Breakfast Sandwiches

Make these easy breakfast sandwiches at home and skip the drive through!
Author : Megan Myers
4.72 from 78 votes
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 servings
Calories 560 kcal


  • 4 large eggs
  • 1 tablespoon grated parmesan cheese
  • 2 tablespoons milk
  • Pinch salt
  • Pinch ground black pepper
  • 4 slices bacon
  • 4 ciabatta rolls
  • 4 slices gouda cheese, or swiss cheese


  • Preheat oven to 375°F. Grease 4 holes of an extra-large muffin pan or one loaf pan.
  • Beat together eggs, parmesan, milk, and salt and pepper until frothy. Divide between muffin cups or pour all into the loaf pan. Bake for 10-12 minutes, until puffed and set.
  • Meanwhile, cook the bacon and slice open the ciabatta buns.
  • Set open buns on a baking sheet. Once eggs are done cooking, remove eggs from pan and arrange one on each bun bottom. Add a slice of cheese on top, then bacon. If eating immediately, put tray in the oven and broil just long enough for cheese to start to melt.
  • To freeze, top sandwiches with the bun top and then put the tray in the freezer. Once frozen, wrap sandwiches individually. Reheat in the microwave or toaster oven.


Serving: 1 gCalories: 560 kcalCarbohydrates: 43 gProtein: 32 gFat: 28 gSaturated Fat: 14 gCholesterol: 257 mgSodium: 1012 mgFiber: 2 gSugar: 5 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!
Starbucks Breakfast Sandwiches - Skip the lines and make breakfast sandwiches at home.

More quick breakfast recipes you might like:

Maple Bacon Pancake Poppers
Snickerdoodle Muffins
Pumpkin Pancakes


About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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  1. I am a sucker for Starbucks breakfast sandwiches and this looks divine.

    When I lived in Indianapolis, they test marked a spinach Florentine sandwich that I fell in love with. I’m not sure if it ever went national, but if it did, it was short lived. I’d give my pinky finger to have that back on the menu.

    1. Hello! Haven’t tried this recipe but was wondering how the egg worked. Isn’t the egg in the muffin pan too small to fit in one sandwich as the muffin pan width is not as wide as the bread?
      Thank you!

      1. Hi Shaina, if you are using an extra-large muffin pan for jumbo/Texas size muffins, is is the correct size. Otherwise I recommend using loaf pans or square cake pans and cutting the egg after cooking.

  2. I just had one of these for breakfast on my way into work, and was thinking, “geeze, I really should try to figure out how to make this at home!”

    Adding these things to the grocery list! 🙂

  3. Hi! Just tried these and they are amazing!
    I made a batch of four that we plan to eat this week. Do I just store them in the fridge?

    1. Hi Liz! If you are going to eat them within the next few days, the fridge is fine for storage. Any longer and I recommend the freezer. Enjoy!

    1. Hi Ashley! They’re good in the freezer for about a month, but I find storing any longer than that the quality goes down. Hope that helps!

  4. 4 stars
    Getting the right kind of rolls is essential to this tasting like Starbucks but I’m very impressed with these. I might add a bit more cheese to the eggs next time but I really like cheesy eggs. I also should have used a loaf pan to better suit my rolls (artisan from Costco) but overall they were easy to assemble and I’m glad to have a quick breakfast sandwich when I’m closing in on hangry. They are especially good with a little cup of guacamole to spread/dip. Thanks for the recipe!

    1. Hi Olivia, You can cook the eggs in a frying pan and either scramble them or cook it into a single solid layer, which is easier to slice up for sandwiches.

  5. 5 stars
    Thanks for this recipe! I added a little chili, onion and garlic powder to the egg mix + smoked paprika. I used the muffin tin method and they came out great! I also didn’t have gouda, so just sliced some sharp cheddar. When the bacon was done and I had a spare oven rack- I popped in the buns face down and they toasted a bit in the bacon grease remnants. I then flipped them over and added the sliced cheddar and let the cheese melt a bit while the eggs finished baking. My husband and I agreed this was way better than Starbucks! Next time, I might even slice some honeycrisp apples to the oven.

    1. Leah, your adjustments sound incredible! I usually just add hot sauce right before I eat it but I’m going to have to try it this way next time.

  6. 5 stars
    I make the egg slightly different. I fry it in an egg ring, but add a bit of baking powder to the scrambled egg mix. 1/8tsp in 4 tbs water, taking 1 tbs of the liquid and add it to the egg mix. Nice and fluffy!