Breakfast
Scrambled Eggs, Bacon & Tomato Panini
These Scrambled Eggs, Bacon & Tomato Paninis aren't just delicious, they're perfect for a busy day!
Whether you're rushing out the door or enjoying a leisurely morning, these paninis are sure to satisfy. Imagine biting into a crispy, toasted sandwich filled with fluffy scrambled eggs, savory bacon, and juicy tomatoes, all melded together with a hint of melted cheese. It's a combination that's both comforting and energizing, setting the tone for a productive day ahead. Plus, they’re easy to make and even easier to love. So why not start your day on a delicious note, indulging in this delightful breakfast treat that promises to keep you fueled and happy?
Ingredients
- 2 Large Rosemary Farm Eggs
- 2 tsp butter, room temperature
- 4 slices whole wheat OR white bread
- 4 sliced fully cooked bacon
- 4 slices tomato
- 2 slices Swiss cheese
Instructions
- Heat panini press according to manufacturer’s directions.
- Beat eggs, water, salt and pepper in microwave-safe bowl until blended. Microwave on high 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer.
- Spread butter evenly on one side of each bread slice. Layer bacon, tomato, scrambled eggs and cheese evenly on unbuttered side of two bread slices. Cover with remaining bread, buttered side up.
- Grill sandwiches in panini press, on medium-high heat, until bread is toasted and cheese is melted, about 2 minutes.
TIPS:
- No panini press? Sandwiches can be grilled in a skillet over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
- Don’t overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
- Microwave ovens vary. Cook time may need to be adjusted.
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