Description
If your tween or teen is a big fan of Starbucks most popular breakfast sandwich, the bacon gouda on ciabatta, then they’ll love these freezer-friendly copycats. These sandwiches are also an ideal grab and go breakfast for us hurried parents and can be eaten on the walk to the bus stop or while running through the carline. We like cheaper, thin cut bacon for these as it more closely mimics the Starbucks version! Once you’ve got the basics of these sheet pan eggs down too, you can easily switch up the sandwich components.
Ingredients
Scale
16 slices bacon
Nonstick cooking spray
16 eggs large
1 cup half and half or whole milk
1 teaspoon kosher salt
8 ciabatta rolls
8 ounces smoked Gouda cheese, thinly sliced
Instructions
- Arrange the bacon slices on a rimmed baking sheet in a single layer. Place in the oven and set to 400 degrees F.
- While the bacon cooks, coat another rimmed baking sheet with cooking spray. Crack the eggs into a large mixing bowl. Add the milk and salt and whisk until smooth. If you want that super soft Starbuck texture, puree the egg mixture for 30 seconds with an immersion blender.
- Pour the egg mixture into the prepare baking sheet and add to the preheated oven. Bake the eggs for about 15 minutes or until puffed and cooked through. The bacon may be crispy and ready to remove at the same time
- Lay the ciabatta rolls out into a single layer on a baking sheet, cut side up, and toast in the oven for 3 to 5 minutes.
- Build the sandwiches by cutting the egg sheet into 8 squares. Put one egg slice on each bun bottom. Layer on 1-2 slices of gouda and 2 slices of bacon. Wrap each sandwich in foil. These sandwiches last for 5 days in the fridge or 3 months in the freezer.
- To serve: Unwrap the frozen sandwich and place on a microwave-safe plate. Heat at full power for 1 to 1 1/2 minutes, or until the cheese is melted and the egg is warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes