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Inspired by one of Starbucks’s delicious breakfast sandwiches, my Copycat Starbucks Pesto & Ciabatta Egg Bake is a savory breakfast option that is great for meal prep as well!
Love it or hate it, Starbucks has some great menu items. I’ve put my own twist on the Copycat Starbucks Egg White Breakfast Wrap and their Gluten-Free Blueberry Scones (Starbucks Copycat) so I decided to remake their Pesto, Mozzarella, and Focaccia Egg Sandwich.
This egg bake is my take on a grab-and-go favorite with less assembly required. Cubes of crunchy ciabatta are coated in herby pesto and baked up with kale and mozzarella for the perfect meal prep or entertaining-friendly breakfast.
If you have kids who are not fans of greens, the kale can be omitted or swapped for spinach if that is preferred by anyone you are making this for. Ciabatta can also be swapped for sourdough or focaccia, depending on what you have on hand!
Ingredients:
- Olive Oil
- Green Onions
- Lacinato Kale
- Kosher Salt
- Black Pepper
- Ciabatta Bread
- Pesto
- Eggs
- Whole Milk
- Hot Sauce
- Chives
- Shredded Mozzarella Cheese
Step-by-Step:
Step One: Preheat the Oven
Preheat the oven to 375°F. Grease a 9×13 baking dish generously with butter or olive oil. Set aside.
Step Two: Saute the Veggies
In a medium skillet, heat the oil over medium heat. Once hot, add the white parts of the green onion, kale, salt, and pepper. Stir to combine. Cook, stirring occasionally, until the kale has wilted and the green onions are slightly charred in places, about 4 minutes. Remove from the heat and allow to cool slightly before assembling.
Step Three: Prep the Bread
Using a serrated knife, cut the ciabatta in half width-wise and place each half on the cutting board cut-side-up, like you are making a sandwich. Add the pesto to each half and spread to coat, ensuring all the craggy parts of the bread are coated with pesto. Cut the bread into 1-inch pieces, and arrange in the prepared baking dish, pesto side up. Set aside.
Step Four: Make the Egg Mixture
In a large bowl, add the eggs, milk, hot sauce, salt, pepper, chives, and the green parts of the green onions. Whisk well to combine, until there are no streaks of yolks and the eggs are frothy.
Step Five: Assemble the bake
Sprinkle the kale and onion mixture atop the bread cubes, ensuring the mixture is evenly distributed. Next, add 1 cup of the shredded mozzarella over the bread and veggies. Carefully pour the egg mixture into the dish, using a spatula to make sure the eggs are evenly distributed and the bread cubes are nestled into the eggs. Top with the remaining ½ cup of mozzarella.
Step Six: Bake
Spray a sheet of foil with cooking oil spray to prevent the and cover the baking pan tightly with it. Transfer to the middle rack of the oven and bake, covered, for 25 minutes. After 25 minutes, carefully remove the foil and move the pan to the higher rack. Bake for 15 more minutes until the top is golden brown and the bread is crisp in places.
Step Seven: Serve or Store
Cool for at least 15 minutes before cutting into squares. Serve immediately or allow to cool entirely before packaging in airtight containers and storing in the fridge.
Recipe FAQ:
The ciabatta can be swapped for sourdough or focaccia, depending on what you have on hand!
You can either omit the kale or swap in spinach.
Yes! My girls enjoy this breakfast but you can always omit the kale if you have a picky eater.
Yes! Allow the eggs to cool entirely then cut into squares and store in airtight containers in the fridge. I reheat mine in the air fryer for 3 to 4 minutes. You can also reheat in the microwave for 45 seconds to 1 minute.
I hope you love my Copycat Starbucks Pesto & Ciabatta Egg Bake. Comment below once you try it!
looking For More Egg Breakfast Ideas? try these:
Old Fashioned Breakfast Casserole
Croque Monsieur Breakfast Casserole
Freezer Friendly Breakfast Sandwiches
Copycat Starbucks Egg White Breakfast Wrap
Copycat Starbucks Pesto & Ciabatta Egg Bake
Ingredients
For the Veggies:
- 1 tablespoon olive oil
- 4 green onions green and white parts divided
- 1 bunch lacinato kale de-stemmed and julienned
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Bread:
- 8 oz. ciabatta bread about ½ a loaf
- ½ cup storebought or homemade pesto
For the Eggs:
- 10 large eggs
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1 teaspoon hot sauce
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
For Assembly:
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F. Grease a 9×13 baking dish generously with butter or olive oil. Set aside.
Saute the Veggies:
- In a medium skillet, heat the oil over medium heat. Once hot, add the white parts of the green onion, kale, salt, and pepper. Stir to combine. Cook, stirring occasionally, until the kale has wilted and the green onions are slightly charred in places, about 4 minutes. Remove from the heat and allow to cool slightly before assembling.
Prep the Bread:
- Using a serrated knife, cut the ciabatta in half width-wise and place each half on the cutting board cut-side-up, like you are making a sandwich. Add the pesto to each half and spread to coat, ensuring all the craggy parts of the bread are coated with pesto. Cut the bread into 1-inch pieces, and arrange in the prepared baking dish, pesto side up. Set aside.
Make the Egg Mixture:
- In a large bowl, add the eggs, milk, hot sauce, salt, pepper, chives, and the green parts of the green onions. Whisk well to combine, until there are no streaks of yolks and the eggs are frothy.
Assemble and Bake:
- Sprinkle the kale and onion mixture atop the bread cubes, ensuring the mixture is evenly distributed. Next, add 1 cup of the shredded mozzarella over the bread and veggies. Carefully pour the egg mixture into the dish, using a spatula to make sure the eggs are evenly distributed and the bread cubes are nestled into the eggs. Top with the remaining ½ cup of mozzarella.
- Spray a sheet of foil with cooking oil spray to prevent the and cover the baking pan tightly with it.
- Transfer to the middle rack of the oven and bake, covered, for 25 minutes. After 25 minutes, carefully remove the foil and move the pan to the higher rack. Bake for 15 more minutes until the top is golden brown and the bread is crisp in places.
Serve or Store:
- Cool for at least 15 minutes before cutting into squares. Serve immediately or allow to cool entirely before packaging in airtight containers and storing in the fridge.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
This was a hit for breakfast with my in laws. The pesto with the ciabatta was my favorite part. I can’t wait to make this again.