I just made a Copycat Bacon Gouda Starbucks that outperformed the original in one very annoying way, so keep scrolling.
I am obsessed with this Copycat Bacon Gouda Starbucks sandwich because it hits stupidly satisfying notes. I love how the salty snap of 2 slices bacon, cooked until crisp pairs with melty Gouda and a pillowy egg.
Fluffy Eggs For Sandwich are a must for me; I want the yolk to be gentle, the white tender. I don’t care about fancy plating.
I want that toasted 1 English muffin, split and toasted soaked with butter and warm cheese, and I want it first thing. Greedy?
Maybe. But I crave that exact bite.
Worth every messy mouthful. No regrets, ever, seriously.
Ingredients
- English muffin: toasted crust and pillowy inside, it soaks up buttery goodness.
- Bacon: crispy, salty crunch that’s the obvious reason you’ll smile in the morning.
- Egg: tender protein, creamy yolk when it’s slightly soft, keeps you full longer.
- Milk or water: loosens the egg mix so it’s fluffy, not rubbery, basically.
- Aged Gouda: smoky, melty cheese that adds depth without being too sharp.
- Unsalted butter: golden browning and rich mouthfeel, plus it helps everything stick.
- Salt: tiny pinch wakes up all the flavors, don’t skip it.
- Black pepper: a quick kick of warmth, keeps things from tasting flat.
- Nonstick spray or neutral oil: helps cook cleanly, no stuck mess, practical.
Ingredient Quantities
- 1 English muffin, split and toasted
- 2 slices bacon, cooked until crisp
- 1 large egg
- 1 tablespoon milk or water
- 1 ounce shaved or sliced aged Gouda
- 1 tablespoon unsalted butter, for cooking and spreading
- Salt, a pinch
- Black pepper, a pinch
- Nonstick cooking spray or 1 teaspoon neutral oil (optional)
How to Make this
1. Cook the bacon in a skillet over medium heat until crisp, then drain on paper towels and set aside.
2. Split and toast the English muffin until golden, butter the cut sides with about half the tablespoon of butter and set aside.
3. In a small bowl whisk the egg with the tablespoon of milk or water, a pinch of salt and a pinch of black pepper until slightly frothy.
4. Heat the same skillet over medium low, add the remaining butter and/or a teaspoon neutral oil or a quick spray of nonstick cooking spray to keep the egg from sticking.
5. Pour the egg into the skillet and either scramble gently into a soft fold or tilt the pan and make a thin round egg like a patty; cook until mostly set but still a little moist, it will finish cooking in the sandwich.
6. Place the egg on the buttered bottom muffin, top with the two bacon slices and the ounce of shaved or sliced aged Gouda.
7. Put the top muffin half on and press down lightly, then return the sandwich to the warm skillet, cover with a lid or another pan and heat for 30 to 60 seconds until the cheese softens and everything is warm.
8. Remove to a cutting board, let rest 15 seconds so cheese settles, slice in half if you like, and serve right away.
9. Tip: If you want extra melty cheese, wrap the assembled sandwich in foil and pop it in a 300 F oven for 3 to 5 minutes or microwave for 10 to 15 seconds, but be careful not to overcook the egg.
10. Tip: For faster mornings cook bacon and form egg patties ahead, refrigerate and reheat in a skillet or microwave for a quick grab and go sandwich.
Equipment Needed
1. Large nonstick or cast iron skillet (same one for bacon and egg so less dishes)
2. Toaster or oven rack for toasting the English muffin
3. Small bowl for whisking the egg
4. Whisk or fork (a fork works fine and cleans easy)
5. Spatula for flipping or folding the egg
6. Butter knife for spreading butter on the muffin
7. Paper towels to drain the bacon
8. Lid, another pan or piece of foil to cover the sandwich while the cheese melts
9. Cutting board and a small serrated knife to slice the sandwich in half
FAQ
Bacon Gouda Starbucks Breakfast Sandwich Recipe Substitutions and Variations
- English muffin: swap for a toasted bagel, a flaky croissant, or a couple slices of whole wheat toast — whatever you got on hand, just press them together and eat.
- Bacon: try turkey bacon, Canadian bacon, or smoky tempeh bacon if you want a vegetarian option; cook till crisp like regular bacon.
- Large egg: use 2 egg whites or a folded omelette, or 1/3 cup crumbled firm tofu for a vegan protein stand-in; microwave or pan-cook the same way.
- Aged Gouda: substitute sharp cheddar, Swiss, or smoked provolone for a similar melty, savory flavor.
Pro Tips
1) Cook the bacon a tad under your idea of “done” if you plan to reheat later, cuz it crisps up more in the pan or oven and wont get rock hard. Also drain it well so the muffin doesnt go soggy.
2) For a perfectly shaped egg patty, use a small metal ring or an emptied tuna can with both ends removed, spray it a little and pour the egg in. Its easier than folding and you get even thickness so it heats evenly.
3) Put the cheese on top of the bacon, not under it, so the bacon heat helps melt the Gouda faster. If you want it super gooey, briefly cover the pan with a lid or pop the wrapped sandwich in a 300 F oven for a few minutes instead of nuking it too long.
4) Make-ahead hack: cook extra bacon and press-cook eggs in a greased muffin tin or silicone cup, then fridge or freeze. Reheat in a skillet or a low oven so the muffin doesnt get chewy and the egg stays tender.
Bacon Gouda Starbucks Breakfast Sandwich Recipe
I just made a Copycat Bacon Gouda Starbucks that outperformed the original in one very annoying way, so keep scrolling.
1
servings
505
kcal
Equipment: 1. Large nonstick or cast iron skillet (same one for bacon and egg so less dishes)
2. Toaster or oven rack for toasting the English muffin
3. Small bowl for whisking the egg
4. Whisk or fork (a fork works fine and cleans easy)
5. Spatula for flipping or folding the egg
6. Butter knife for spreading butter on the muffin
7. Paper towels to drain the bacon
8. Lid, another pan or piece of foil to cover the sandwich while the cheese melts
9. Cutting board and a small serrated knife to slice the sandwich in half
Ingredients
-
1 English muffin, split and toasted
-
2 slices bacon, cooked until crisp
-
1 large egg
-
1 tablespoon milk or water
-
1 ounce shaved or sliced aged Gouda
-
1 tablespoon unsalted butter, for cooking and spreading
-
Salt, a pinch
-
Black pepper, a pinch
-
Nonstick cooking spray or 1 teaspoon neutral oil (optional)
Directions
- Cook the bacon in a skillet over medium heat until crisp, then drain on paper towels and set aside.
- Split and toast the English muffin until golden, butter the cut sides with about half the tablespoon of butter and set aside.
- In a small bowl whisk the egg with the tablespoon of milk or water, a pinch of salt and a pinch of black pepper until slightly frothy.
- Heat the same skillet over medium low, add the remaining butter and/or a teaspoon neutral oil or a quick spray of nonstick cooking spray to keep the egg from sticking.
- Pour the egg into the skillet and either scramble gently into a soft fold or tilt the pan and make a thin round egg like a patty; cook until mostly set but still a little moist, it will finish cooking in the sandwich.
- Place the egg on the buttered bottom muffin, top with the two bacon slices and the ounce of shaved or sliced aged Gouda.
- Put the top muffin half on and press down lightly, then return the sandwich to the warm skillet, cover with a lid or another pan and heat for 30 to 60 seconds until the cheese softens and everything is warm.
- Remove to a cutting board, let rest 15 seconds so cheese settles, slice in half if you like, and serve right away.
- Tip: If you want extra melty cheese, wrap the assembled sandwich in foil and pop it in a 300 F oven for 3 to 5 minutes or microwave for 10 to 15 seconds, but be careful not to overcook the egg.
- Tip: For faster mornings cook bacon and form egg patties ahead, refrigerate and reheat in a skillet or microwave for a quick grab and go sandwich.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 161g
- Total number of serves: 1
- Calories: 505kcal
- Fat: 33g
- Saturated Fat: 16.5g
- Trans Fat: 0.5g
- Polyunsaturated: 3g
- Monounsaturated: 10g
- Cholesterol: 220mg
- Sodium: 970mg
- Potassium: 350mg
- Carbohydrates: 26g
- Fiber: 2g
- Sugar: 3g
- Protein: 24g
- Vitamin A: 700IU
- Vitamin C: 0.5mg
- Calcium: 250mg
- Iron: 3mg
