Egg, Pesto & Cheese Breakfast Sandwich with Asiago Ciabatta
This homemade Starbucks Pesto Egg & Cheese Sandwich copycat is healthier, cheaper, and even tastier than the original. Fresh spinach, creamy cheese, and Aldi’s cult-favorite Asiago Cheese Ciabatta Roll make this café-style breakfast sandwich quick enough for busy mornings.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 sandwich
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 Aldi Asiago Cheese Ciabatta Roll, split and toasted (or bread of choice!)
- 1-2 large eggs
- 1–2 handfuls fresh spinach
- 1 slice mozzarella or white cheddar cheese
- 1 tablespoon basil pesto
- 3–5 cherry tomatoes or a few roma tomato slices
- Butter or olive oil, for the skillet
- Salt and pepper, to taste
Instructions
- Toast The Roll: Split the Aldi Asiago ciabatta roll and toast until golden and crisp.
- Cook The Spinach: Heat a small amount of butter or olive oil in a skillet over medium heat. Add the spinach and cook until wilted.
- Cook The Egg: Reduce heat to medium-low. Add the eggs and cook until fully set but still tender. Scramble gently or fold into an egg patty.
- Melt The Cheese: Place the cheese on top of the egg during the last minute of cooking so it melts.
- Assemble The Sandwich: Spread pesto on the bottom half of the toasted roll. Add the spinach, cheesy egg, and tomato slices.
- Serve: Add the top half of the roll and enjoy warm.
Notes
- Use mozzarella for a closer Starbucks copycat or white cheddar for a sharper flavor.
- For a make-ahead option, bake eggs with chopped spinach at 350°F until set, cut into squares, and reheat as needed.
- Leave off the tomato if freezing and add it fresh after reheating.