Brunch Panini
Elevate your lazy mornings with this irresistible Brunch Panini, a warm and hearty sandwich that's perfect for any mid-morning feast. Made with crusty ciabatta bread, fluffy scrambled eggs, crispy bacon, melty cheddar cheese, and vibrant baby spinach, this panini is a symphony of classic brunch flavors in every bite. Lightly toasted in a panini press to golden perfection, the buttery, crisp exterior locks in the gooey, savory filling for a meal that's as satisfying as it is indulgent. With just 20 minutes from start to finish, this quick and easy recipe is ideal for weekend brunch or even a simple breakfast-for-dinner option. Serve it alongside fresh fruit, a green salad, or your favorite coffee for a café-style experience at home. Whether you're hosting guests or simply treating yourself, this Brunch Panini is sure to impress!
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Recipe Information
Ingredients
- 2 loaves Ciabatta bread or panini bread
- 3 pieces Large eggs
- 1 cup Shredded cheddar cheese
- 4 strips Cooked bacon strips
- 1 cup Fresh baby spinach
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat a panini press or sandwich grill. If you don’t have one, you can use a large skillet and a heavy object to press the panini later.
Crack the eggs into a bowl, add a pinch of salt and black pepper, and whisk until combined.
Heat 1 tablespoon of butter in a skillet over medium heat. Add the whisked eggs and scramble them until just cooked through. Set aside.
Slice the ciabatta loaves in half lengthwise to create sandwich halves. Lightly brush the cut sides with olive oil.
On the bottom half of each ciabatta loaf, layer the scrambled eggs, shredded cheddar cheese, cooked bacon strips, and fresh spinach. Place the top half of the bread on each sandwich.
Spread a thin layer of butter on the outside surfaces of both top and bottom halves of the sandwiches.
Place the sandwiches into the preheated panini press. Close the lid and cook for 3–5 minutes or until the bread is golden brown and crispy, and the cheese has melted. If using a skillet, press the sandwiches with a heavy object (like a cast iron skillet) and flip halfway through cooking.
Remove the panini from the heat, slice each sandwich in half, and serve warm.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 3191 mg | 139% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 7.6 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 543 mg | 42% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 760 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
