Starbucks Double Smoked Bacon Sandwich Easy Copycat Recipe

Craving the Starbucks double smoked bacon sandwich but not the price tag? This copycat recipe gets you the same toasty ciabatta, creamy egg, and smoky bacon at home in about 20 minutes.

It holds up better than you’d expect, making it a solid choice for a weekend brunch or a breakfast you want to feel good about on a Tuesday.

Why I Love This Recipe

The bacon is the whole point here, and the double smoke treatment, one in the pan and one under the broiler, gives it a deep, almost caramelized edge that regular breakfast bacon just does not have.

The cheddar melts into the egg so you get a creamy, sharp bite all the way through. No dry scrambled egg situation.

This is the version I keep coming back to when I want a real breakfast sandwich without leaving the house.

Recipe Ingredients

• 4 slices thick-cut bacon – Thick-cut gives you the chew and the fat needed for double smoking; thin strips will overcook
• 2 large eggs – Whole eggs work best here; the yolk adds richness to the folded egg patty
• 2 tbsp whole milk – Keeps the egg patty soft; 2% works but the result is slightly less creamy
• 2 slices sharp white cheddar – White cheddar matches the Starbucks version; yellow cheddar is a fine swap
• 2 ciabatta rolls – The slightly open crumb toasts well and holds together; sourdough is the best alternative
• 1 tbsp unsalted butter – For cooking the egg; salted butter works if that’s all you have
• 1/4 tsp kosher salt – For the egg mixture
• 1/4 tsp black pepper – Freshly ground if you have it

Variations / Substitutions

• Turkey bacon – Swap in 4 slices for a leaner result; the smokiness is lighter, so add a pinch of smoked paprika to the egg to compensate.
• Pepper jack cheese – Replaces the white cheddar with a mild heat and a stringier melt.
• Dairy-free – Use oat milk instead of whole milk in the egg and skip the butter in favor of a neutral oil like avocado oil.
• English muffin – Swap the ciabatta for a sturdy English muffin; it toasts more evenly and the nooks catch the egg.
• Hot sauce – A few drops of your favorite hot sauce stirred into the egg mixture adds a background heat without overpowering the bacon.
• Sourdough roll – The slight tang of sourdough plays well against the salty bacon, making it a strong alternative to ciabatta.

If you enjoy building a breakfast sandwich at home, you might also like the Starbucks Bacon Gouda Breakfast Sandwich Copycat Recipe.

How To Make Double Smoked Bacon Sandwich

Step 1: Smoke the Bacon in the Pan

Set a heavy skillet, cast iron if you have one, over medium heat. Lay the 4 slices thick-cut bacon flat in the cold pan, then let the heat rise with the bacon inside. This slow start renders the fat more evenly. Cook for 4 to 5 minutes per side, until the bacon is cooked through and has deep reddish-brown edges but still has a little give when you press it with tongs.

You are not looking for crispy at this point. The bacon should look glossy and mahogany, with visible fat that has started to turn translucent. That’s the first round of smoking done.

Step 2: Broil the Bacon for the Second Smoke

Set your oven to broil on high and position a rack about 6 inches from the element. Transfer the bacon to a foil-lined baking sheet and slide it under the broiler for 2 to 3 minutes, watching closely, until the surface tightens and darkens by one more shade and you can smell the fat crisping.

Pull it out and let it rest on the pan while you move on. The residual heat will firm it up the rest of the way, so do not broil it past a deep brown or it will turn brittle.

Step 3: Toast the Ciabatta Rolls

Split the 2 ciabatta rolls and place them cut-side up on the same baking sheet after you remove the bacon. Slide them under the broiler for 1 to 2 minutes, until the cut face is golden with a few toasted spots and the edges have a light crunch. Keep the oven door cracked so you can watch them; they go from golden to burnt faster than you expect.

Step 4: Fold and Cook the Egg Patty

In a small bowl, whisk the 2 large eggs with the 2 tbsp whole milk, the 1/4 tsp kosher salt, and the 1/4 tsp black pepper until fully combined. Melt the 1 tbsp unsalted butter in a small nonstick skillet over medium-low heat. Pour in the egg mixture and let it sit undisturbed for about 30 seconds, until the edges start to set.

Use a spatula to gently fold the edges toward the center, working around the pan until you have a rough rectangle about the size of your roll. Press it lightly flat, lay the 2 slices sharp white cheddar on top, cover the pan with a lid or a plate, and let it sit on the heat for 1 more minute until the cheese melts into the egg. The egg should be set but still look soft and a little shiny on top, not rubbery.

Step 5: Layer and Serve the Sandwich

Place the bottom half of each toasted ciabatta roll on a board or plate. Lay the folded egg and cheddar on the bottom half, then top with 2 slices of the double smoked bacon each, crossing them slightly so both pieces sit flat. Set the top half of the roll on and press down gently. Serve immediately, cut side up so the layers are visible.

Recipe Tips

• Choose the right bacon thickness. Look for slices labeled thick-cut or butcher-cut, around 1/4 inch thick. Standard grocery store thin bacon does not have enough fat to survive the double cook without turning to a chip.
• Watch the broiler every 30 seconds. Broiler elements vary a lot between ovens. Set a timer but also keep your eyes on the oven; one extra minute can mean the difference between a good crust and a burnt strip.
• Keep the egg on medium-low. High heat makes scrambled eggs rubbery and dry. Medium-low gives you a soft, foldable patty that stays moist under the cheese.
• Assemble immediately. The ciabatta loses its crunch within a few minutes once it’s cut. Build the sandwich right after the rolls come out of the oven so every layer is hot at the same time.

Cook times vary a little depending on bacon thickness:

How To Store

• Refrigerate – Wrap cooled sandwiches individually in foil and refrigerate for up to 2 days. Store the bacon separately from the egg if possible to keep the textures distinct.
• Reheating – Rewrap the foil-wrapped sandwich and warm it in a 350°F (175°C) oven for 10 to 12 minutes. A microwave works in a hurry but softens the ciabatta, so the oven is worth it.

What To Serve With Double Smoked Bacon Sandwich

A simple fruit salad with sliced orange and berries gives you something bright and acidic to cut through the richness of the bacon fat and melted cheese. Strong black coffee is the other obvious companion, the slight bitterness balancing the salty, smoky meat in the same way it does with any cured pork. If you want something more filling, crispy hash browns add a starchy contrast that makes this feel like a diner plate at home.

Frequently Asked Questions

Can I make the bacon ahead of time?

Yes. Cook the bacon through both stages, let it cool completely, and refrigerate it for up to 2 days. Warm it in a 350°F (175°C) oven for 5 minutes before assembling.

What if I can’t find ciabatta rolls?

A sourdough roll or a sturdy Kaiser roll will work. Avoid soft sandwich bread; it will compress under the egg and get soggy fast.

Can I double the recipe for a crowd?

Easily. Use a full sheet pan for the bacon broiling stage and a larger nonstick skillet or a griddle for the eggs. The times stay the same; just give each piece of bacon enough room so they are not overlapping.

Is white cheddar important, or can I use any melting cheese?

Any good melting cheese works. Gruyere gives a nuttier flavor, provolone keeps things mild, and fontina melts the most smoothly of the bunch. The key is a cheese that melts in 1 minute of covered heat rather than one that stays rubbery.

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Double Smoked Bacon Sandwich Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 minute min

Total Time 20 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 4 slices thick-cut bacon
• 2 large eggs
• 2 tbsp whole milk
• 2 slices sharp white cheddar
• 2 ciabatta rolls
• 1 tbsp unsalted butter
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Method

 

1. Cook the 4 slices thick-cut bacon in a cold skillet over medium heat for 4 to 5 minutes per side until deep reddish-brown with a little give.
2. Broil the bacon on a foil-lined baking sheet 6 inches from the broiler element on high for 2 to 3 minutes until the surface darkens and crisps. Remove and set aside.
3. Place the split 2 ciabatta rolls cut-side up on the same baking sheet and broil for 1 to 2 minutes until golden with toasted spots.
4. Whisk the 2 large eggs with 2 tbsp whole milk, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Melt 1 tbsp unsalted butter in a small nonstick skillet over medium-low heat, pour in the egg mixture, fold the edges to form a rectangle, top with 2 slices sharp white cheddar, cover, and cook 1 more minute until the cheese melts.
5. Place the egg and cheddar on the bottom ciabatta halves, top with 2 slices of double smoked bacon each, cross the strips slightly, and set the top roll on. Serve immediately.

Notes

You can cook the bacon through both stages up to 2 days ahead and refrigerate it, which makes weekday mornings much faster. The egg patty is best made fresh since it takes less than 3 minutes and loses texture when reheated. If your broiler runs hot, check the bacon at the 90-second mark rather than waiting for the full 3 minutes.