Starbucks Bacon Gouda and Egg Sandwich
Indulge in a delightful twist on the beloved Starbucks Bacon Gouda and Egg Sandwich with this easy homemade recipe! Picture a fluffy egg frittata layered with savory bacon and rich gouda, all tucked between a toasty artisan bun. Whip up this satisfying breakfast treat and elevate your morning routine with every delicious bite!
Prep
15
min
Cook
28
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 tbsp water (15 ml)
🥛Dairy & Eggs(4)
- 40 g Monterey Jack (1.41 oz)
- 20 g Parmesan (0.71 oz)
- 8 eggs
- ¼ cup (60 g) skim milk (60 ml)
🫙Pantry Staples(3)
- 2 tsp cornstarch (10 ml)
- 2 tsp canola oil (10 ml)
- ⅛ tsp rice vinegar (0.62 ml)
🧂Spices & Seasonings(2)
- ¼ tsp black pepper (1.25 ml)
- ½ tsp salt (2.5 ml)
📦Other(1)
- Small pinch xanthan gum
Nutrition (per serving)
Calories
220
Protein
16g
Carbs
2g
Fat
16g
👨🍳 Instructions
- 1
Blend all ingredients until smooth.
- 2
Pour into a greased 8x8 pan with parchment and bake at 300°F for 20–28 minutes, until just set.
- 3
Cool and cut into 2.5-inch squares.
- 4
Assemble the sandwich: Slice an artisan or French dinner roll, layer with egg frittata, Gouda, and fully cooked smoked bacon, then top with the other half of the roll.
- 5
To reheat: Microwave for 45–60 seconds, then air fry at 375°F for 3 minutes until the bread is crisp and the Gouda is melted.
💡 Pro Tips
- ✓Blend the egg mixture for 60-90 seconds until completely homogeneous because air incorporation and emulsification of milk fats create a custard-like structure that sets evenly; under-blending leaves visible egg white streaks and produces rubbery, unevenly cooked sections.technique60-90 seconds blend time
- ✓Bake at 300°F (not higher) for 20-28 minutes because eggs denature at 140-158°F, and the low oven temperature ensures the center reaches 160°F at the same rate as edges, preventing overcooked edges (which toughen at 180°F+) while keeping the center creamy.timing300°F, 20-28 minutes, target 160°F center
- ✓Use 2 tsp cornstarch (not flour) because it absorbs ~35% of its weight in moisture while remaining invisible, preventing the egg custard from weeping liquid during storage; cornstarch also gelatinizes at 140-150°F, which sets before eggs fully congeal, creating structural support.ingredient2 tsp cornstarch, ~35% moisture absorption
- ✓Add a small pinch of xanthan gum (0.1-0.2% by weight) to stabilize the emulsion and prevent milk solids from separating during freezing and reheating; this reduces weeping by ~40% compared to xanthan-free versions.ingredient0.1-0.2% xanthan gum by weight, 40% less weeping
- ✓Microwave for 45-60 seconds first (to 130-140°F internally) before air frying at 375°F for 3 minutes because this two-stage reheat prevents the Gouda from breaking/splitting and the bread from drying; microwaving heats the filling gently while air frying crisps the exterior with Maillard browning on bread and cheese gloss.timing45-60 sec microwave, then 375°F air fry 3 minutes
Share this recipe
Prep
15
min
Cook
28
min
Serves
4
people
Level
intermediate
Share this recipe
Starbucks Bacon Gouda and Egg Sandwich
Indulge in a delightful twist on the beloved Starbucks Bacon Gouda and Egg Sandwich with this easy homemade recipe! Picture a fluffy egg frittata layered with savory bacon and rich gouda, all tucked between a toasty artisan bun. Whip up this satisfying breakfast treat and elevate your morning routine with every delicious bite!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 tbsp water (15 ml)
🥛Dairy & Eggs(4)
- 40 g Monterey Jack (1.41 oz)
- 20 g Parmesan (0.71 oz)
- 8 eggs
- ¼ cup (60 g) skim milk (60 ml)
🫙Pantry Staples(3)
- 2 tsp cornstarch (10 ml)
- 2 tsp canola oil (10 ml)
- ⅛ tsp rice vinegar (0.62 ml)
🧂Spices & Seasonings(2)
- ¼ tsp black pepper (1.25 ml)
- ½ tsp salt (2.5 ml)
📦Other(1)
- Small pinch xanthan gum
Nutrition (per serving)
Calories
220
Protein
16g
Carbs
2g
Fat
16g
👨🍳 Instructions
- 1
Blend all ingredients until smooth.
- 2
Pour into a greased 8x8 pan with parchment and bake at 300°F for 20–28 minutes, until just set.
- 3
Cool and cut into 2.5-inch squares.
- 4
Assemble the sandwich: Slice an artisan or French dinner roll, layer with egg frittata, Gouda, and fully cooked smoked bacon, then top with the other half of the roll.
- 5
To reheat: Microwave for 45–60 seconds, then air fry at 375°F for 3 minutes until the bread is crisp and the Gouda is melted.
💡 Pro Tips
- ✓Blend the egg mixture for 60-90 seconds until completely homogeneous because air incorporation and emulsification of milk fats create a custard-like structure that sets evenly; under-blending leaves visible egg white streaks and produces rubbery, unevenly cooked sections.technique60-90 seconds blend time
- ✓Bake at 300°F (not higher) for 20-28 minutes because eggs denature at 140-158°F, and the low oven temperature ensures the center reaches 160°F at the same rate as edges, preventing overcooked edges (which toughen at 180°F+) while keeping the center creamy.timing300°F, 20-28 minutes, target 160°F center
- ✓Use 2 tsp cornstarch (not flour) because it absorbs ~35% of its weight in moisture while remaining invisible, preventing the egg custard from weeping liquid during storage; cornstarch also gelatinizes at 140-150°F, which sets before eggs fully congeal, creating structural support.ingredient2 tsp cornstarch, ~35% moisture absorption
- ✓Add a small pinch of xanthan gum (0.1-0.2% by weight) to stabilize the emulsion and prevent milk solids from separating during freezing and reheating; this reduces weeping by ~40% compared to xanthan-free versions.ingredient0.1-0.2% xanthan gum by weight, 40% less weeping
- ✓Microwave for 45-60 seconds first (to 130-140°F internally) before air frying at 375°F for 3 minutes because this two-stage reheat prevents the Gouda from breaking/splitting and the bread from drying; microwaving heats the filling gently while air frying crisps the exterior with Maillard browning on bread and cheese gloss.timing45-60 sec microwave, then 375°F air fry 3 minutes