Bacon And Eggs Breakfast Panini – a delicious recipe with Eggs, Milk, Salt, Black Pepper, weight Bacon, Whole Wheat Bread. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a medium bowl, whisk together the eggs, milk, salt and pepper. Set aside.
2
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.
3
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.
4
Butter one side of each slice of bread and preheat your panini press according to manufacturer's instructions.
5
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.
6
Cook until dark golden. Cut and serve!
798
kcal
Calories
60
g
Fat
4
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 whole Eggs, 1 Tablespoon Whole Milk, 2 pinches Kosher Salt, 1 pinch Black Pepper, and more.
Yes, Bacon And Eggs Breakfast Panini falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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