Bacon Cheese and Eggs Breakfast Panini
Everything is better with bacon. Whoever came up with that saying knows what they’re talking about. And it couldn’t be any more true than with eggs.
Bacon and eggs are the consummate breakfast combo. They are probably are ordered in tandem at cafes across the country more than any two other foods that go together.
And during the winter, when days are the shortest of the year and sunshine is at a minimum, the eggs in such a sandwich can be an important source of vitamin D. In fact, the U.S. Department of Agriculture recently reviewed egg nutrient data and results showed that one large egg contains 41 IU (International Unit) of vitamin D, 64 percent higher than before.
Tip: If you do not eat pork, I could replace the bacon for turkey (bacon smoked turkey is really good very good, it is also lower in fat than pork bacon) can add tomato, a slice of tomato really makes the difference. And if you follow the line of low fat, then use only egg white
Here’s a Bacon cheese and Eggs Breakfast Panini
Yield: 4 sandwiches
Prep Time: 30 minutes
Cook Time: 5-8 minutes
Resource: Simplyscratch
Ingredients:
- 6 whole Large Eggs
- 1 tablespoon Whole Milk
- Kosher Salt and Black Pepper
- 1 cup grated Farmers Cheese or Cheddar
- 12 oz. package of Bacon {I used the Hormel uncured bacon}
- 8 slices Whole Wheat Bread
- Butter
Directions:
- In a medium bowl, whisk together the eggs, milk, 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!
