I frequently make copycat Egg McMuffin sandwiches in large batches, so I thought, why not Starbucks Bacon, Egg, and Gouda sandwiches? They are hands down my favorite breakfast sandwich and really, it wouldn’t be all that different than the Egg McMuffin sandwiches to make in a large batch. This recipe includes a batch recipe for scrambled eggs, which can be used to feed several people breakfast as well, so it’s a win-win!
- 8 Ciabatta rolls (I found them in packs of 4, so I used 2 packs-some are smaller than others, but these happened to be fairly large, so adjust your recipe accordingly)
- 8 slices of aged Gouda cheese (double the amount of cheese if you are a cheese lover!)
- 12 eggs
- 1/4 cup butter, melted
- 1 tsp salt
- 1 1/4 cups milk
- 1 lb bacon, cooked (I cook mine on a microwave bacon pan, but use any method you prefer)
- Preheat oven to 350 degrees Fahrenheit. Cook bacon using any preferred method. Set aside.
- Add melted butter to the bottom of a 9″ x 13″ glass baking dish and coat evenly.
- Crack all eggs into a large mixing bowl. Add salt and slowly whisk milk into eggs.
- Pour egg mixture into the glass baking dish and bake uncovered for 10 minutes.
- Remove the egg mixture from the oven and stir well. Bake uncovered again for an additional 10-15 minutes until eggs are cooked to desired doneness.
- After eggs have fully cooled, cut into 8 equal rectangles.
- Lay the bottom part of ciabatta rolls on a large sheet pan and assemble sandwiches with egg, gouda, and bacon and replace the top half of the ciabatta rolls.
- To Freeze: Wrap each sandwich in foil and place in a Ziploc freezer bag. Place in freezer.
- Remove sandwich from aluminum foil and wrap in a damp paper towel.
- Microwave 1 minute at 50% power. Flip sandwich over and microwave 30 seconds – 1 minute on high power until warmed through.
- Preheat oven to 350 degrees Fahrenheit.
- Bake frozen sandwich in oven for 25 minutes or until warmed through.