Who needs the coffee shop? Save time and money by making these copycat Starbucks Breakfast Sandwiches at home.
The alarm clocks go off, and we drag ourselves out of bed, groping our way in the dim light through the house to the baby’s room, stepping on errant cereal bits or cat food along the way. Hopefully nothing worse.
Once in a while I get to stay in bed as the others get ready for school and work, drifting in and out of sleep that is punctuated by a whine here or there, or tears I inevitably have to soothe. Hugs and kisses happen, and eventually it’s just me and the baby.
Somehow, no matter when I get up, breakfast is a struggle. When the baby was younger, it was a matter of just getting something in my mouth before I had to feed or change or rock him to sleep again. Now that he eats his own food, I have a pair of eyes watching me like a hawk, hoping for a share no matter what I’m eating.
I don’t mind sharing, as long as it is something that is ready quickly — especially if he decides he wants all of my food, and I’m left without.
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.
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.
Saving money and having a great breakfast ready to go? Dreams do come true, people.
Probably the most popular Starbucks breakfast sandwich is the bacon and gouda variety. Not without reason, of course — who can resist bacon?
I find the bacon at Starbucks lacking, though. I always use a quality bacon in anything I make, and when I did Whole30 I fell in love with the Pederson’s Farm 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 strips that are great for sandwiches.
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.
- Line a baking sheet with foil, and top with a rack.
- Lay strips on baking sheet in a single layer, leaving a little space between the strips.
- Bake at 375°F for 15-20 minutes.
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!
- Assemble each sandwich and set on a tray.
- Place the whole tray in your freezer.
- Freeze for 30 minutes.
- Remove from freezer and wrap each sandwich individually in foil, then place sandwiches in a freezer-safe bag.
how to reheat breakfast sandwiches
Reheating method will depend on how much time you have in the morning! A 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: Thaw overnight in the fridge, then cook in oven at 350°F for 5-10 minutes. Cook directly from frozen for about 30 minutes.
- 4 large eggs
- 1 tablespoon grated parmesan cheese
- 2 tablespoons milk
- pinch of salt
- pinch of 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.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 560Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 257mgSodium: 1012mgCarbohydrates: 43gFiber: 2gSugar: 5gProtein: 32g
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