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If you love a make-ahead breakfast, this one is for you- Starbucks Copycat Bacon Gouda Egg Sandwiches!
Ingredient’s You’ll Need:
A quick trip to the store, and a few ingredients needed to make the best copycat Starbucks breakfast sandwiches. Perfect for meal prep!
- English muffins. (or ciabatta rolls)
- Applewood smoked bacon.
- Gouda cheese.
- Eggs.
- Cottage cheese.
- Parmesan cheese.
- Salt + pepper.
- Butter.
How to make these easy bacon gouda breakfast sandwiches!
- Cook bacon until crispy and set aside. My favorite way to do this is in the air fryer. I typically air fry at 390 degrees for 7-9 minutes, depending on the thickness of the bacon of course.
- Whisk eggs, parmesan, cottage cheese, salt + pepper in a bowl. Then pour into a greased square casserole dish and bake at 375 for 12-15 minutes until eggs are set. You can also cook the eggs in a skillet over low heat, frittata style, until set. When eggs are cooked, cut into squares or circles using the top of a glass.
- To assemble, butter the bottom of each English muffin (or ciabatta roll), then top with egg, bacon, and gouda cheese. Add the top onto each one and voila! Store in an airtight container in the fridge or wrap in foil (or plastic wrap and foil for double protection) and freeze!
- To re-heat, you can use the oven or microwave. For the oven I typically do 400 degrees for 15-17 minutes. For the microwave, wrap in a damp paper towel and heat for 55-60 seconds.
How to re-heat:
These copycat Starbucks sandwiches are the best to have around on busy weeks. Quickly grab and re-heat for a nutritious and delicious breakfast.
- FRIDGE– You can store these in an airtight container in the fridge or wrapped in foil for 3-4 days. If you are re-heating from the refrigerator, you can either keep wrapped in foil and bake in the oven at 400 degrees for 10-15 minutes or microwave wrapped in a damp paper towel for 55-60 seconds.
- FREEZER– These work great in the freezer! I typically wrap in foil and then store them in a large freezer ziplock bag. You can either take one out the night before to let thaw in the fridge and follow the instructions above, OR you can bake in the oven and just bake an extra 15 minutes or so.
I love an egg sandwich in the morning and these are truly easy and so yummy. You can always add avocado and hot sauce after heating for extra deliciousness.
Other Make-Ahead Breakfast Ideas!
- Healthy Banana Peanut Butter Baked Oatmeal
- Copycat Starbucks Reduced Fat Turkey Bacon Breakfast Sandwiches
- PBJ Overnight Oats
- Easy Peanut Butter Almond Granola
Starbucks Copycat Bacon Gouda Egg Sandwich
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 sandwiches 1x
- Category: breakfast
- Method: oven
- Cuisine: healthy
Ingredients
- 6 English muffins (or ciabatta rolls)
- 6 slices applewood smoked bacon
- 6 slices gouda cheese
- 7 eggs
- 1/2 cup cottage cheese
- 1/4 cup parmesan cheese
- salt + pepper
- 2 tablespoons butter
Instructions
- Preheat oven to 375 degrees and grease an 8 x 8 casserole dish.
- Whisk eggs cottage cheese, parmesan, salt and pepper together in a mixing bowl. Pour into greased dish and bake for 12-15 minutes or until set. You can also make the eggs In a skillet and cook over low heat until set. Let cool for a few minutes and then using a wine or water glass, cut 6 circles.
- Cook bacon until crispy and then set aside.
- To assemble, spread softened butter on the bottom side of each muffin. Then layer with egg, bacon, and cheese. Add muffin tops on and voila!
- Wrap in foil or store in an airtight container in the fridge for 3-4 few days. For freezing, wrap in foil and place in a large ziplock bag. To re-heat, heat in the oven at 400 degrees for 15-17 minutes, or in the microwave wrapped in a damp paper towel for 55-60 seconds. *see notes
Notes:
-
- FRIDGE– You can store these in an airtight container in the fridge or wrapped in foil for 3-4 days. If you are re-heating from the refrigerator, you can either keep wrapped in foil and bake in the oven at 400 degrees for 10-15 minutes or microwave wrapped in a damp paper towel for 55-60 seconds.
-
- FREEZER– These work great in the freezer! I typically wrap in foil and then store them in a large freezer ziplock bag. You can either take one out the night before to let thaw in the fridge and follow the instructions above, OR you can bake in the oven and just bake an extra 15 minutes or so.
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