Starbucks Copycat Breakfast Sandwich With Turkey Bacon and Egg Whites

Starbucks Turkey Bacon Egg White Breakfast Sandwiches lined up in a row

5 from 9 votes

Starbucks Copycat Breakfast Sandwich With Turkey Bacon and Egg Whites

This Starbucks Copycat Breakfast Sandwich uses an English muffin with turkey bacon and egg whites to recreate Starbucks' version at home!

Prep Time10

Cook Time25

Course: Breakfast

Cuisine: American

Servings:

Calories: 277kcal

Author: Olivia & Annie

Ingredients

6 English muffins
6 pieces turkey bacon
3 cups liquid egg whites (can substitute with 10 whole eggs, whisked)
6 slices cheese
1 ½ teaspoon everything but the bagel seasoning
¼ teaspoon kosher salt
¼ teaspoon black pepper
Optional: Avocado, hot honey, laughing cow cheese wedge

Instructions

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper for easy clean up. Place the turkey bacon in a row on the baking sheet, leaving enough room between each piece so they aren’t touching.
Spray an 8x10 pan with olive or avocado oil spray or line with parchment paper. Pour the egg whites into the 8x10 pan. Sprinkle the EBTB seasoning and salt evenly on top.
Set the egg white pan and the turkey bacon baking sheet in the oven at the same time. While the eggs and turkey bacon are cooking, slice the english muffins in half.
Let the eggs and turkey bacon cook for 22-25 minutes, or until the egg whites are set and the turkey bacon has browned.
Remove from the oven and let the eggs and turkey bacon cool for at least 5 minutes. Cut the egg whites into 6 even pieces. Cut the turkey bacon in half.
Assemble each sandwich with an egg white slice, a cheese slice and a full slice of turkey bacon (two halves). Add any additional desired toppings. Microwave for 1 minute or broil in an oven or toaster oven for 1-2 minutes each side to allow the cheese to melt. We recommend broiling in order to toast the bread.
You can also wrap each sandwich in foil or plastic wrap and store in the fridge for up to 4 days.

Notes

We often provide tips and suggestions for how a recipe can be created to be dairy-free, gluten-free, vegetarian, or vegan. It is your responsibility to select and use products as well as work in an environment that will meet those criteria. We are not responsible for any reaction or adverse event that may result from making our recipes.

Nutrition