Dinner

Starbucks Egg, Pesto & Mozzarella Sandwich Recipe

ByClara Bennett November 9, 2025November 9, 2025

Introduction

This Starbucks-inspired Egg, Pesto & Mozzarella Sandwich combines flavorful kale pesto with cheesy egg patties and melty mozzarella on toasted ciabatta bread. It’s a delicious and satisfying breakfast or brunch option that’s easy to make at home.

The image shows a sandwich with three main layers on a white ciabatta bun topped with caramelized onions. The bottom layer is a spread of green pesto, followed by a thick, fluffy yellow egg omelet in the middle, with the top layer being the soft ciabatta bread that has a light dusting of flour and a golden crust. The sandwich sits on a metal tray against a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups packed kale leaves (stems removed)
1 cup basil leaves (packed)
1/3 cup extra virgin olive oil
5 cloves garlic (minced)
1 cup grated Parmesan cheese
Juice of 1/2 lemon
Salt and pepper to taste
8 large eggs
3 tablespoons Greek yogurt
1 cup shredded Monterey Jack cheese
1 cup shredded Gruyère cheese
1 teaspoon mirin sauce (optional)
Pinch of ginger powder
4 ciabatta rolls
1/2 cup caramelized onions
1/2 cup shredded mozzarella cheese

Instructions

Step 1: Make the kale pesto by combining the kale leaves, basil leaves, olive oil, garlic, Parmesan cheese, lemon juice, salt, and pepper in a food processor. Pulse until smooth and adjust seasoning to taste.
Step 2: Prepare the egg patties by whisking together the eggs, mirin sauce (if using), ginger powder, Greek yogurt, Monterey Jack, Gruyère, salt, and pepper in a large bowl.
Step 3: Heat a large skillet over medium heat. Pour one-quarter of the egg mixture into the skillet and cook until the bottom is set. Carefully flip and cook until fully set. Remove and repeat with the remaining mixture to make four patties.
Step 4: Place the ciabatta rolls on a baking sheet. Top the bottoms with the shredded mozzarella cheese and caramelized onions. Toast in a 350°F oven for 5-8 minutes until the cheese is melted and gooey.
Step 5: Spread a generous amount of kale pesto on the bottom half of each toasted roll.
Step 6: Top each with an egg patty, then place the top half of the roll over the sandwich.
Step 7: Serve immediately as is, or slice and enjoy with your favorite cup of coffee.

Tips & Variations

For a dairy-free version, omit the cheeses and increase the pesto quantity for added flavor.
You can substitute spinach for kale in the pesto for a milder taste.
Adding a few slices of tomato or avocado can add freshness and creaminess to the sandwich.
If you don’t have mirin, a small splash of rice vinegar or skip it entirely without much difference.

Storage

Store leftover egg patties and pesto separately in airtight containers in the refrigerator for up to 3 days. Keep the bread and caramelized onions stored separately if possible. Reheat the egg patties gently in a skillet or microwave and assemble fresh to keep the bread from becoming soggy.