Starbucks Egg, Pesto & Mozzarella Sandwich Recipe
This Starbucks-inspired Egg, Pesto & Mozzarella Sandwich features a flavorful homemade kale pesto, cheesy egg patties, caramelized onions, and melted mozzarella all layered on toasted ciabatta rolls. It’s a delicious and satisfying breakfast or brunch option that balances fresh greens, rich cheeses, and savory eggs in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches 1x
- Category: Breakfast Sandwich
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Kale Pesto
- 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
Egg Patties
- 8 large eggs
- 3 tablespoons Greek yogurt
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Gruyère cheese
- 1 teaspoon mirin sauce (optional)
- Salt and pepper to taste
- Pinch of ginger powder
Sandwich Assembly
- 4 ciabatta rolls
- 1/2 cup caramelized onions
- 1/2 cup shredded mozzarella cheese
Instructions
- Make the Kale Pesto: Combine the kale leaves, basil leaves, extra virgin olive oil, minced garlic, grated Parmesan cheese, lemon juice, salt, and pepper in a food processor. Pulse until the mixture is smooth, scraping down the sides as needed. Adjust seasoning to taste and set aside.
- Prepare the Egg Patties: In a large bowl, whisk together the eggs, mirin sauce (if using), ginger powder, Greek yogurt, shredded Monterey Jack cheese, shredded Gruyère cheese, salt, and pepper until well combined.
- Cook the Egg Patties: Heat a large skillet over medium heat. Pour about a quarter of the egg mixture into the skillet, spreading it out evenly to form a patty. Cook until the edges are set and the bottom is lightly browned, then carefully flip and cook the other side until fully set. Remove to a plate and repeat with the remaining egg mixture to make four patties.
- Toast the Ciabatta Rolls: Preheat the oven to 350°F (175°C). Place the ciabatta rolls on a baking sheet, open-faced. Sprinkle the shredded mozzarella cheese evenly over the roll bottoms and top with the caramelized onions. Toast in the oven for 5 to 8 minutes, or until the cheese is melted and gooey.
- Assemble the Sandwiches: Spread a generous amount of the prepared kale pesto onto the toasted bottom halves of the rolls. Top each with a cooked egg patty, then place the top half of the ciabatta roll over the sandwich.
- Serve and Enjoy: Serve the sandwiches immediately as they are or slice them and enjoy alongside your favorite coffee for a delicious breakfast or brunch experience.
Notes
- You can omit mirin sauce if you don’t have it; the flavor will still be delicious.
- Use fresh kale and basil for the best pesto flavor.
- Caramelized onions can be homemade or store-bought for convenience.
- For a vegetarian option, ensure cheeses are made with vegetarian rennet.
- These sandwiches can be wrapped and eaten on the go or enjoyed fresh at home.
Keywords: Starbucks sandwich, egg sandwich, kale pesto, pesto sandwich, breakfast sandwich, easy brunch recipe, mozzarella sandwich
