Starbucks Egg, Pesto & Mozzarella Sandwich

5 from 1 vote

This Starbucks Egg Kale Pesto Mozzarella Sandwich recipe is the newest addition to the Starbucks menu and it tastes amazing!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Combine all kale pesto ingredients in a food processor and pulse until smooth. Adjust seasonings (salt and pepper) to taste.
2 cups packed kale leaves, 1 cups basil leaves, 1/3 cup extra virgin olive oil, 5 cloves garlic, 1 cup grated Parmesan cheese, Juice of 1/2 lemons, Salt and pepper to taste

In a large bowl, whisk together eggs, mirin, ginger, Greek yogurt, Monterey Jack, Gruyère, salt, and pepper.
8 large eggs, 3 tablespoons greek yogurt, 1 cup shredded Monterey Jack cheese, 1 cup shredded Gruyère cheese, Salt and pepper to taste, pinch of ginger powder, 1 teaspoon mirin sauce
Heat a large skillet over medium heat. Pour 1/4 of the egg mixture into the skillet and cook until set on the bottom. Carefully flip and cook until set. Transfer to a plate and repeat with the remaining egg mixture.

Place the ciabatta rolls on a baking sheet. Top with the grated cheddar cheese and the caramelized onions. Toast in the oven at 350 for 5-8 minutes or until the cheese is melted and gooey.
4 ciabatta rolls, 1/2 cup shredded mozzarella cheese, 1/2 cup caramelized onions
Spread a generous amount of kale pesto on one side of each roll bottom.
Top with an egg patty the mozzarella, and the top half of the bread.
Enjoy as is, or slice and enjoy with your cup of coffee!

Tip: For a quicker prep, you can use a pre-made pesto as a base and adjust the flavor with additional herbs or spices.