Starbucks has mastered the art of breakfast, and leaving the restaurant without one of its delicious breakfast sandwiches is nearly impossible. The Bacon, Gouda, and Egg Sandwich (or just Bacon Gouda for the die-hards like myself) is a customer favorite. And, once you try our Copycat Starbucks Bacon Gouda recipe, you’ll see why. This hefty sandwich includes a soft ciabatta roll topped with crisp bacon, smoked Gouda, and an egg base with a hint of parmesan.
This recipe makes 6 sandwiches, enough for the entire family or almost a week’s worth of breakfasts. Plus, you can freeze the sandwiches, making them the ideal meal prep item. With a breakfast this filling, you won’t need to add anything else – except maybe a coffee, if that’s your jam.
Keep a batch of these Copycat Starbucks Bacon Gouda Breakfast Sandwiches on hand for the morning rush, a light lunch, or a fun snack. We guarantee they’ll elevate your breakfast routine and make each day extraordinary.
The Interesting History of Breakfast Sandwiches
Breakfast sandwiches have been a staple for busy families for years. But what inspired these handheld breakfasts? No one knows the exact origin date, of course, but one of the first mentions of breakfast sandwiches is in an 18th-century cookbook. This particular sandwich used a roll, chopped meat, and eggs. Sounds similar to what we do today!
In the 19th century, breakfast sandwiches grew in popularity, with fast food chains like Hardees, McDonald’s, and Burger King experimenting with the base recipe. McDonald’s was one of the first to offer breakfast sandwiches, making its mark on the map in 1972.
These days, breakfast sandwiches are limitless. You’ll see sandwiches made with biscuits, English muffins, and even donuts. Fillings are also abundant, featuring ham, cheese, jalapenos, bacon, sausage, and more. The breakfast sandwich is a worldwide phenomenon, appearing in countries like Mexico, where tortillas are used as bread. Japan also hopped on the breakfast sandwich train, but their version is more of an egg salad sandwich.
Your breakfast sandwich can be as elegant or practical as you like, making it a great option for creative chefs. Our Copycat Starbucks Bacon Gouda Breakfast Sandwiches are a sophisticated twist on a classic. Those who want a hearty sandwich with a delicious yet universal flavor profile. Add a little avocado to your egg sandwich for a creamier texture.
Cost to Make Starbucks Bacon Gouda Breakfast Sandwiches
If you visit Starbucks, their Bacon Gouda Breakfast Sandwich will cost you $5.95. That’s for just one sandwich, no coffee! In contrast, you can make 6 of our Copycat Starbucks Bacon Gouda Breakfast Sandwiches for just $11.37. That’s enough breakfast sandwiches to last you almost a week! Keep in mind that this total may vary based on your locale and availability of ingredients.
Here’s how that breaks down:
- Ciabatta rolls: $3.00
- Butter: $0.10
- Whole Eggs: $1.20
- Cream: $0.50
- Sea Salt: $0.02
- Black pepper: $0.05
- Parmesan cheese: $0.50
- Applewood Bacon: $3.00
- Gouda cheese: $3.00
Grand Total: $11.37
You can’t get six gourmet breakfast sandwiches anywhere for that cheap!
RELATED: Starbucks Egg Bites with Bacon & Gruyère Cheese Recipe
How to Make the Starbucks Bacon Gouda Sandwich
Here’s how to make six delicious Starbucks Bacon Gouda Breakfast Sandwiches.
Step One: Toast the Ciabatta Rolls
Preheat the oven to broil. Slice the ciabatta rolls in half and lightly spray with cooking spray. Toast under the broiler for 30 seconds to 1 minute, then set aside. Be sure to keep a close watch on your oven, as you don’t want your ciabatta rolls to get too toasty.
Step Two: Make the Eggs
Preheat the oven to 350℉. Crack the eggs into a medium-sized mixing bowl or glass measuring cup. Add the Monterey Jack cheese, cream, salt, pepper, and parmesan cheese. Whisk until homogenous. Spray a 12-slot muffin pan with cooking spray.
Pour the egg mixture into the prepared pan and bake for 18-25 minutes, or until set. Let cool and remove from the pan.
For this recipe, we used pre-cooked thick-cut bacon, a great time-saver on busy mornings! If you’re cooking raw bacon, preheat the oven to 400℉ and lay the bacon on a baking tray. Bake for 8-10 minutes or until crisp. Set on a paper towel-lined plate to drain excess grease.
Step Three: Assemble the Sandwiches
To assemble the sandwiches, lay a piece of the baked egg on the bottom half of the ciabatta roll, top with a couple of slices of bacon and a gouda cheese slice, add the other half of the bun, and serve. Enjoy!
RELATED: Starbucks Potato Cheddar and Chive Bakes Recipe
What to Serve With Copycat Starbucks Bacon Gouda Breakfast Sandwiches
Our Copycat Starbucks Bacon Gouda Breakfast Sandwiches are great on their own, but for a coffee shop experience, pair them with your favorite latte, cappuccino, or espresso. You can also amp up the protein by including more eggs, bacon, and cheese.
Storing Leftover Homemade Starbucks Bacon Gouda Breakfast Sandwiches
You can store leftover Homemade Starbucks Bacon Gouda Breakfast Sandwiches in the fridge for up to a week. Keep your breakfast sandwiches in an airtight container or tightly wrap them with aluminum foil or plastic wrap for best results. You can also freeze them for up to three months.
My Favorite Starbucks Bacon Gouda Breakfast Sandwich Recipe
If you find it hard to get breakfast on the table, you’ll want to bookmark our Copycat Starbucks Bacon Gouda Breakfast Sandwiches. These sandwiches come together in about 30 minutes and are much cheaper than your local coffee shop! With a variety of customization options, you’ll never get bored. Breakfast has never tasted better.
- Whisk
- Mixing Bowl
- Brownie Pan
- 6 count Ciabatta rolls
- 1 tablespoon butter (melted)
- 6 count eggs
- ⅓ cup Monterey Jack Cheese (shredded)
- ½ cup heavy whipping cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup parmesan cheese
- 6-8 count slices thick-cut bacon (applewood for best flavor)
- 6 count Gouda cheese (slices)
Preheat the oven to broil. Slice the ciabatta rolls in half and lightly spray with cooking spray. Toast under the broiler for 30 seconds to 1 minute, then set aside. Be sure to keep a close watch on your oven, as you don’t want your ciabatta rolls to get too toasty.
Crack the eggs into a medium-sized mixing bowl or glass measuring cup. Add the Monterey Jack Cheese, cream, salt, pepper, and parmesan cheese. Whisk until homogenous. Spray a 12-slot muffin pan with cooking spray.
Preheat the oven to 350℉. Pour the egg mixture into the prepared pan and bake for 18-25 minutes, or until set. Let cool and remove from the pan.
To assemble the sandwiches, lay a piece of egg on the bottom half of the ciabatta roll, top with a couple of slices of bacon and a gouda cheese slice, add the other half of the bun, and serve. Enjoy!
If you like your cheese melted like I do, you can also throw the cheese on top of the eggs just as they are finishing in the oven and the cheese will melt on top of the egg. Or you can also throw your buns in the Air Fryer and put the slice of cheese on the top bun at 325 – 350 degrees for about a minute.