Scrambled Egg Breakfast Panini
Wake up your morning routine with this irresistible Scrambled Egg Breakfast Panini—a hearty, flavor-packed sandwich that's perfect for starting the day off right. Featuring fluffy scrambled eggs prepared with a touch of whole milk, savory crispy bacon, vibrant baby spinach, and a generous layer of melty sharp cheddar cheese, all nestled between slices of golden-toasted ciabatta rolls, this panini strikes the perfect balance of creamy, crunchy, and satisfying. Brushed with olive oil and pressed to crunchy perfection, it’s a breakfast sandwich elevated to gourmet status. Ready in just 20 minutes, this easy yet indulgent recipe is ideal for busy mornings or a relaxed weekend brunch. Pair it with a hot cup of coffee for an unbeatable breakfast experience! Keywords: breakfast panini, scrambled eggs, ciabatta sandwich, bacon and cheese panini, quick breakfast recipe.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tbsp whole milk
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 tbsp butter
- 2 ciabatta rolls
- 0.5 cup sharp cheddar cheese, shredded
- 4 cooked bacon slices
- 0.5 cup baby spinach leaves
- 1 tsp olive oil
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Heat the butter in a nonstick skillet over medium heat. Once melted, pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are softly scrambled and slightly set. Remove from heat.
Slice the ciabatta rolls in half horizontally and set aside. If desired, lightly toast the insides of the rolls in a dry skillet or toaster oven.
Assemble the panini by layering some shredded cheddar cheese on the bottom half of each roll, followed by the scrambled eggs, bacon slices, baby spinach leaves, and an additional sprinkle of cheese. Place the top halves of the ciabatta rolls on top to close the sandwiches.
Preheat a panini press or heat a grill pan over medium heat. Brush the outside of each sandwich lightly with olive oil.
Place the sandwiches in the panini press or on the grill pan. If using a grill pan, press down on the sandwiches with a heavy skillet or similar object to create grill marks. Cook for 3–5 minutes, or until the cheese has melted and the bread is crispy and golden brown.
Remove the sandwiches from the heat and let them cool slightly before slicing. Serve warm and enjoy your Scrambled Egg Breakfast Panini!
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 1704 mg | 74% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.0 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 301 mg | 23% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 485 mg | 10% | |
*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.
