Inspired by one of Starbucks’s savory breakfast sandwiches, this Copycat Starbucks Pesto & Ciabatta Egg Bake is a flavorful, make-ahead breakfast that’s ideal for meal prep, brunch, or a busy morning when you want something satisfying and easy to reheat.
Starbucks often inspires quick, tasty ideas you can recreate at home with a few ingredient swaps and less packaging. This recipe reimagines the Pesto, Mozzarella, and Focaccia Egg Sandwich as an easy egg bake. Cubes of crusty ciabatta are slathered with pesto, layered with sautéed kale and green onions, and baked with a fluffy egg custard and mozzarella. The result is a portable, crowd-pleasing breakfast that reheats beautifully.
Ingredients
- 1 tablespoon olive oil
- 4 green onions, white and green parts divided
- 1 bunch lacinato (or curly) kale, stems removed and sliced
- ½ teaspoon kosher or table salt (plus 1 teaspoon for the eggs)
- ¼ teaspoon freshly ground black pepper (plus extra to taste)
- 8 oz. ciabatta bread (about ½ a loaf), cut into 1-inch cubes
- ½ cup pesto (store-bought or homemade)
- 10 large eggs
- 1 cup whole milk
- 1 teaspoon hot sauce (optional, adds a touch of brightness)
- 2 tablespoons chopped fresh chives
- 1 ½ cups shredded mozzarella cheese, divided
Step-by-Step
Step One: Preheat the Oven
Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with butter or olive oil and set it aside.
Step Two: Sauté the Veggies
In a medium skillet over medium heat, warm the olive oil. Add the white parts of the green onions, the prepared kale, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook, stirring occasionally, until the kale wilts and the green onions develop a little color, about 3–4 minutes. Remove from heat and let cool slightly.
Step Three: Prep the Bread
Slice the ciabatta in half width-wise and spread pesto over the cut sides, pressing the pesto into the nooks and crannies so each piece is well coated. Cut the pesto-coated bread into 1-inch cubes and arrange them, pesto side up, in the prepared baking dish.
Step Four: Make the Egg Mixture
In a large bowl, whisk together the eggs, whole milk, 1 teaspoon kosher salt, 1 teaspoon hot sauce (if using), ¼ teaspoon black pepper, chopped chives, and the green parts of the green onions. Whisk until the mixture is evenly combined and slightly frothy.
Step Five: Assemble the Bake
Scatter the sautéed kale and onion mixture evenly over the bread cubes. Sprinkle 1 cup of the shredded mozzarella across the top. Carefully pour the egg mixture over the bread and veggies, using a spatula to press the bread gently so it soaks up the custard. Finish with the remaining ½ cup of mozzarella.
Step Six: Bake
Cover the pan tightly with a sheet of foil that has been lightly sprayed with cooking spray (to prevent sticking). Bake on the middle rack for 25 minutes. Remove the foil carefully, move the pan to the upper rack, and bake uncovered for 12–15 more minutes, until the top is golden and the bread is crisp in places and the center is set.
Step Seven: Serve or Store
Allow the bake to rest for at least 15 minutes so it firms up, then cut into squares. Serve warm. For meal prep, cool completely before storing in airtight containers in the refrigerator. Reheat portions in an air fryer for 3–4 minutes or in the microwave for 45–90 seconds until heated through.
Recipe FAQ
Substitute sourdough, focaccia, or another crusty bread you have on hand. Sturdier breads hold up best to the custard.
You can omit the kale entirely or swap in fresh spinach or another mild leafy green; spinach wilts faster, so add it just briefly when sautéing.
Yes. The pesto and mozzarella give a familiar flavor profile. If someone is picky about greens, simply omit them or use a smaller amount.
Absolutely. Cool the bake completely, cut into portions, and store in airtight containers in the refrigerator for up to 4 days. Reheat in an air fryer or microwave before serving.
Recipe Details
- Prep time: 10 minutes
- Cook time: 45 minutes
- Total time: 55 minutes
- Servings: 8
Notes: Use a good-quality pesto for the most flavor. If you prefer a lighter bake, substitute part-skim mozzarella and use 2% milk instead of whole milk. For added texture, try toasting the bread cubes briefly before assembling.
Nutrition information is estimated automatically and should be used only as an approximation.
Photography credit: Eat Love Eats.