Mondays. No matter what kind of weekend I’ve had, be it blissful and recharging, or hectic and frustrating, Monday always comes too soon. It’s the clattering around for lunch prep, the sudden discovery of a project assigned on Friday, and the general return to rush-rush-rush that I can’t grasp and throttle.
In theory because I work from home, the day of the week shouldn’t matter, but it does, and by the time my whirlwind mornings dissipate, I’ve usually forgotten about breakfast.
OK, it’s not that I’ve actually forgotten — it’s more like I knew I was hungry, was distracted by a dirty diaper or an urgent e-mail, and went off to attend to that instead of the grumbling growing in my belly.
I often make batches of muffins, like Raspberry Bran muffins or Lemon Poppyseed ones, to have breakfast ready at hand, but sometimes I get tired of muffins, and really crave protein. Of course, it’s not exactly easy to sit down to a fresh plate of eggs and bacon in front of a baby who wants to eat everything you do, and has a keen interest in the stove.
Thankfully, an idea hit me when I was visiting Starbucks recently. Other customers kept ordering the breakfast sandwiches, which I had never considered there. They’re so simple, I didn’t want to spend so much money on them as a habit, but then I realized how absolutely easy they are to make at home!
Really, all you need are some rolls, eggs, cheese, and bacon, and you’re set. The Starbucks Breakfast Sandwich with bacon is my favorite, which is why I decided to create that version rather than the Black Forest ham and cheese, but I do have my eye on the vegetarian version as well.
The technique for cooking the eggs is borrowed from the classic frittata, but scaled down so the rounds will fit well on a bun. If you don’t have a bakery-style muffin pan like I do, you can cook the eggs in a loaf pan and then slice the egg into rectangles. It won’t fit quite as well as the rounds do, depending on the size and shape of your rolls, but the end taste is the same!
Plus, these Copycat Starbucks Breakfast Sandwiches are easily frozen and reheated, making your Mondays, so much better. Trust me.
Starbucks Breakfast Sandwich Recipe
- 4 Egg
- 1 Grated Parmesan Cheese
- 2 Milk
- Black Pepper
- 4 Bacon
- 4 Ciabatta Rolls
- 4 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.