Breakfast Panini

In this breakfast panini, scrambled eggs, crispy bacon and cheese pressed in between whole wheat bread for the ultimate breakfast panini!

After years of watching my husband wrap his buttered toast around his scrambled eggs and bacon and eat it like a sandwich, it finally dawned on me.

Breakfast needs to be panini’d.

I, on the other hand, like to scoop my eggs on to my toast and eat it that way… but hey I can change my ways. My girls thought these were oh-so-cooEL, bonus points for moi! And because I used my favorite whole grain bread it made it a little bit more nutritious than if I used sourdough or an Italian loaf. Not that I’m knocking those breads. In fact I love them.

To Make A Breakfast Panini You Will Need:

• eggs
• kosher salt
• freshly ground black pepper
• farmer’s cheese or cheese of your choice
• center cut bacon
• whole wheat or whole grain bread
• butter

The ingredients can be mixed up by using breakfast patties, links or Canadian bacon maybe even lox… you get the point. Basically it’s all or any of your favorite breakfast goodies on top of eggs smothered in cheese and conveniently pressed into a perfect hand-held package.

Let’s review.

First, start off by cracking 6 eggs into a bowl or a large measuring cup.

Next, season with a few turns of salt and black pepper.

I found this beauty queen milling around so I gave her a lesson in whipping eggs. Until she almost sneezed all over them! So I quickly ripped the eggs out from under her nose before they were goners. Phew. That was a close call.

Then give it a quick whip and set them off to the side to get going on the bacon.

Next, in a large 12-inch pan, place a few strips of bacon in the cool pan and then heat on medium-medium/low. Work in batches, cooking the entire 12 ounce package of bacon until crispy. You could also bake it in the oven, however to me that’s more of a hassle for clean up. Because the fewer dishes I have to wash the better.

So like I said before, cook until crispy and golden. Oh and I should probably note that I didn’t cook up a full pound of bacon. I use the Hormel uncured kind which I is a 12 ounce package.

Next, drain on a paper towel-lined plate and set it off to the side and go to work now on the eggs.

I drained off all of the bacon fat, leaving just a smidgen in the pan to elevate the flavor of the eggs. Okay, so that AND I didn’t want to dirty up another pan, am I that transparent?

Turn the heat WAY down and let the pan cool off a bit.

If you add the eggs to the pan right after the bacon was in there, a thick brown crust would form on the bottom of the eggs and you’d ruin them completely, unless you like burned eggs? So just give it a few minutes to cool before pouring in the egg mixture and you’ll be good to go.

Next, stir the eggs until they’re cooked through and-uh scrambled. Obviously. 

Meanwhile, butter only one side of 8 slices of bread and start heating up your panini press.

Also, while waiting for the panini press to heat up, grate 1 cup of farmer’s cheese (or cheese of your choice) however it’s pretty similar to Mozzarella and melts like a dream!

Lay the piece of bread, butter-side-down, and top with a layer of eggs.

Bacon.

Cheese.

Then top it off with the other slice of bread… butter-side-up of course, close the panini press and let time do its thang.

I’m so in love with this breakfast panini.

I can just see it now… panini presses being bought left and right just to make these sammies. And I’m totally prepared for McDonald’s to copy my new discovery for a convenient and portable breakfast. They’ll make a fortune and I’ll sit and cry into my pillow… it’s okay.

But for now… you enjoy these! And if you have time in the morning, make these for your kiddies. It’s a satisfying ‘stick-to-your-ribs’ kind of breakfast that everyone will enjoy!

Annnnd I have no clue who put a knife and fork in these shots. Clearly you use your hands… unless you have some sort of phobia about doing that {which I totally don’t}… then I guess these pics would make total sense.

Enjoy! And if you give this Breakfast Panini recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 4 sandwiches

Bacon and Eggs Breakfast Panini

After years of watching my husband wrap his toast around his bacon and eggs, it dawned on me. Breakfast needs to be panini'd.

Prep Time: 30 minutes mins

Cook Time: 8 minutes mins

Total Time: 38 minutes mins

Ingredients

• 6 large eggs
• pinch kosher salt
• pinch freshly ground black pepper
• 1 cup grated cheese, like cheddar or mozzarella
• 12 slices center cut bacon
• 8 slices whole grain bread
• 4 tablespoons salted butter

Equipment

• Hamilton Beach 25460A Panini Press Sandwich Maker, Medium, Stainless Steel

Instructions 

• In a medium bowl, whisk together the eggs, salt and pepper. Set aside.
• Cook bacon in a skillet over medium heat until golden and crispy. When it's done remove it from the skillet onto a paper towel.
• Drain off all of the bacon fat, leaving just a smidgen in the pan to elevate the flavor of the eggs. Turn the heat WAY down and let the pan cool off a bit. So just give it a few minutes to cool before pouring in the egg mixture and you’ll be good to go. Stir the eggs around until they’re cooked through. Then remove the pan from the heat.
• Butter one side of each slice of bread and preheat your panini press according to manufacturer's instructions.
• Working in batches, lay 4 slices of bread butter-side-down onto the press. Top with scrambled eggs, bacon and cheese. Place second slice of bread, butter-side-up on top of the cheese and close the press.
• Cook until dark golden. Cut and serve!

Serving: 1sandwich, Calories: 603kcal, Carbohydrates: 3g, Protein: 25g, Fat: 54g, Saturated Fat: 24g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 382mg, Sodium: 829mg, Potassium: 265mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1062IU, Vitamin C: 1mg, Calcium: 252mg, Iron: 2mg

Author: Laurie McNamara

Course: Breakfast & Brunch

Cuisine: American