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!)
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.
Breakfast foods are some of my favorite foods… biscuits and gravy, eggs and bacon, and of course… breakfast sandwiches! I’ve made breakfast sandwiches at home for years, usually one at a time, but that became a pain when kids came along (ain’t nobody got time for that!). Since then I’ve perfected my breakfast sandwich game big time. I hope this saves you time AND money at the drive-thru! The best part about making these is the kids LOVE them! They’re so easy to freeze and thaw in the microwave and come out perfect every time.
I use a whoopie pie or muffin top pan (you can find them on Amazon!) for perfect eggs. You can also use a cupcake or muffin pan, but they don’t turn out as evenly done. Ramekins also work, but I find that they’re a little more of a pain since they’re not confined to a single pan.
12 English Muffins
12 slices White American cheese (or any other cheese that you prefer-Gouda is excellent on these sandwiches!)
12 slices of bacon (usually about a pound turns out just right), 12 sausage patties, or 12 slices of ham (Canadian bacon)
Heat oven to 325 degrees Fahrenheit.
Prepare bacon or other desired meat.
Spray the whoopie pie or muffin pan with nonstick spray. Crack an egg into each cup. Gently break the yolk of each egg to allow for even cooking. Add salt and pepper to each egg to taste. Cook in the oven 10 – 15 minutes or until yolks are cooked through.
While the eggs are cooking, separate all of the English muffins and place on a working surface like a pan or covered counter top. Place a slice of cheese on the bottom half of each muffin. Fold the corners in so no cheese will melt outside the muffin.
Once eggs are thoroughly cooked, place an egg on each slice of cheese. Top with bacon or meat of choice and add the top bun.
Allow the sandwiches to cool completely and add to a Ziploc bag. Place all sandwiches in a large freezer bag and place in the freezer.
To thaw the sandwiches, wrap the sandwich in a paper towel and heat in the microwave for 3 minutes and 45 seconds on 50% power, turning the sandwich over every minute.
They always say breakfast is the most important meal of the day. I’m never quite sure who “they” refers to, but in this case I concur with “they”. I love savory breakfast foods and you can count me in for anything containing egg! These egg bites were quick, easy, and best of all they can last all week in the fridge and are great from frozen. Another great thing about these egg bites is you can just throw in whatever you happen to have on hand at the moment since they don’t contain any crazy ingredients. I created my recipe by using the same concept in the Instant Pot Bacon-Cheddar Egg Bites recipe at Cooking with Curls.
1/4 cup milk
bacon, ham, or other meat of choice chopped
1 cup shredded Parmesan cheese
1/8 tsp black pepper
This is where you can get creative with whatever vegetables or proteins you would like to include. I originally planned on using spinach, but didn’t happen to have any. Instead, I used a whole avocado, which basically made this batch taste just like an avocado. Other vegetable ideas are onion, bell peppers, and spinach.
Similarly, if you’re like me and might as well be a full-blown carnivore, you can use any meat you’d like or leave it out altogether!
I used whole milk for my egg bites, but any milk substitute works great as long as it isn’t sweetened or flavored.
Mix all ingredients in mixing bowl using immersion blender or blend in blender until smooth. If you are adding vegetables like bell pepper and prefer them to hold their shape, save these until all other ingredients are blended, then mix in thoroughly.
Pour mixed ingredients evenly into 7 sections of silicone Instant Pot mold. Loosely cover silicone mold with lid or loosely with aluminum foil.
Add 1 cup of water to Instant Pot. Place silicone mold onto Instant Pot trivet and carefully lower into Instant Pot.
Secure the Instant Pot lid and make sure the steam knob is in the “sealing” position. Press the “Steam” setting and set it to 8 minutes.
Once the timer ends let the Instant Pot release pressure naturally (this should take about 5-10 minutes).
Remove the egg bites and let cool in the mold for a few minutes. Turn the mold upside down and gently push the egg bites out of the silicone mold.
Enjoy the egg bites immediately, refrigerate for up to a week, or freeze for later!