Bacon Gouda Sandwich– Easy Starbucks Copycat

This bacon Gouda breakfast sandwich is a homemade twist on the Starbucks favorite — soft scrambled eggs, melty cheese, and crispy bacon all stacked inside a toasted ciabatta roll. It’s bold, comforting, and ready in 20 minutes with stuff you probably already have. Great for slow mornings, emotional resets, or just because you’re over cereal.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: salty, cheesy, rich
• Great for: solo brunch, grab-and-go breakfasts, making your own mood

Why I Like This Recipe

I made this out of spite. Came out elite. Been my go-to “main character breakfast” ever since.

Ingredients

• 2 ciabatta rolls
• 6 eggs
• 1/4 cup half and half
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 tbsp butter
• 6 slices bacon
• 2 oz Gouda cheese

How To Make Bacon Gouda Sandwich

1. Whisk your eggs: Beat them with the half and half, salt, pepper.
2. Cook the eggs: Low heat + butter = soft, custardy magic.
3. Fry the bacon: Crispy. Don’t settle for floppy.
4. Toast the rolls: Just enough crunch to hold up.
5. Stack it up: Eggs, bacon, Gouda — top it, wrap it, serve it.
6. Done: Eat now or wrap it in foil for later. Still slaps.

Tips for Success

• Whisk like you mean it — it makes the eggs smoother
• Keep the heat low for soft scrambled texture
• Gouda melts best when the eggs are still warm
• Toasted ciabatta = the structure that holds it all together

Storage and Reheating

• Fridge: Wrap sandwiches tightly — they’re good for 2–3 days.
• Freezer: Wrap in foil + zip bag. Freeze up to a month.
• Reheat: Use a toaster oven, panini press, or stovetop for best texture. Microwave works in a pinch, but go slow.

Frequently Asked Questions

• Can I use another kind of cheese?
  Sure — cheddar, Havarti, or provolone are solid swaps. Gouda just melts super well and has that smoky vibe.
• Is ciabatta a must?
  Not really. English muffins or sourdough work too, but ciabatta gives the best combo of chewy and crispy.
• Can I make it ahead?
  Yep! Wrap it up and store in the fridge or freezer. Just reheat when you’re ready.
• Do I need half and half for the eggs?
  Not exactly — you can use milk or even a splash of cream. Half and half just makes it extra velvety.
• What’s the best way to reheat it?
  If you’ve got time — toaster oven. If you don’t — microwave for about 40 seconds, then hit it in a dry pan for some texture.

Common Mistakes and How to Dodge Them

• Cooking the eggs on high heat: They’ll go from creamy to rubbery real fast. Keep it low and stir gently — it’s worth the patience.
• Skipping the toast step: Untoasted ciabatta gets soggy fast from the warm fillings. Just give it a minute or two in the pan or toaster.
• Using cold ingredients: If your bacon or eggs sit too long before stacking, the cheese won’t melt. Assemble while everything’s still warm.
• Not seasoning the eggs: Even just a little salt and pepper makes a big difference. Otherwise, the sandwich tastes a bit flat.
• Using pre-cooked bacon: It’s fast, yeah, but it’s never as crispy or flavorful as frying it fresh. Do it right if you’ve got the energy.

Nutrition Facts (Per Serving)

• Calories: 782 kcal
• Total Fat: 56g
• Saturated Fat: 23g
• Cholesterol: 395mg
• Sodium: 1020mg
• Potassium: 260mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 37g

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