This breakfast panini will have you jumping out of bed in the morning!
It’s packed with layers of scrambled eggs, crispy bacon, ham, tomato slices, baby spinach, and a double dose of melty mozzarella and cheddar cheeses. It’s all sandwiched between pesto-slathered ciabatta bread.
But here’s the real game-changer: It’s grilled to perfection in a panini press, resulting in a crispy exterior and a warm, gooey center.
Why You’ll Love This Breakfast Panini
Quick and Easy: You can make it in under 30 minutes, making it perfect for busy mornings.
Versatile Ingredients: The recipe allows for flexibility with ingredients, so you can easily swap out or add your favorite items. Try different types of cheese or additional vegetables.
Crispy Texture: Using a panini press or grill pan gives the bread a delightful crispy texture on the outside. But it’s soft and warm on the inside.
Crowd-Pleaser: This panini is sure to impress family and friends with its gourmet presentation and satisfying layers.
Ingredients
- Ciabatta Rolls or Sourdough Bread: The foundation of your panini. Choose sturdy, flavorful bread for optimal texture and taste.
- Thick-Cut Bacon: Crispy, smoky, and indulgent, it adds a savory punch to every bite.
- Ham: Tender, salty slices of ham bring a classic breakfast flavor to the mix.
- Large Eggs: Fluffy scrambled eggs are the heart of this breakfast sandwich.
- Mozzarella and Cheddar Cheese: A dynamic duo of melty cheese.
- Butter: It’s brushed on the outside of the bread for a golden, crispy exterior.
- Pesto: It elevates the panini with fresh basil flavor and a gourmet touch.
- Large Tomato: They bring a burst of freshness and acidity to balance the rich ingredients.
- Baby Spinach Leaves: They add a pop of green and a healthy dose of nutrients.
- Salt and Pepper: A pinch of each enhances the flavors in your breakfast masterpiece.
How to Make a Breakfast Panini
This panini is so easy to make, especially if you have a panini press!
1. Cook the bacon. Cook the bacon in a skillet over medium heat until crispy, about 6 minutes. Remove and set aside. Pour off most of the bacon grease, leaving a thin layer to coat the pan.
2. Scramble the eggs. Whisk the eggs in a bowl and season with a pinch of salt and pepper. Pour into the skillet and cook over medium-low heat. Gently stir the eggs around until fluffy curds form and eggs are cooked through, about 2-3 minutes. Remove from heat.
3. Prepare the bread. Slice the ciabatta rolls in half. Brush the outsides with melted butter. Spread the insides with pesto.
4. Assemble the sandwiches. On the bottom half of each roll, layer the scrambled eggs, bacon, ham, tomato slices, spinach, and both cheeses. Place the top half of the roll on top.
5. Grill the paninis. Heat a panini press or grill pan over medium-high heat. Place the sandwiches on the press, close the lid, and cook until the bread is toasted and the cheese is melted, about 4-5 minutes. If using a grill pan, press the sandwiches down with a heavy pan and flip halfway through.
6. Serve hot. Remove the paninis from the heat, slice in half diagonally, and serve hot. Enjoy your decadent, flavor-packed breakfast sandwich!
Tips for the Best Breakfast Panini
These easy tips will make you a regular panini pro!
- Mix up the meats: Try turkey bacon or pancetta. These leaner options still provide a delicious, meaty flavor.
- Don’t forget to preheat the press. Ensure your panini press or grill is preheated and hot before adding the assembled sandwich.
- Include fun add-ins: Include avocado, hot sauce, or microgreens. These can enhance the flavor and nutritional value of your panini.
- Choose melty cheese. Select a good melting cheese like Cheddar, Mozzarella, Provolone, Swiss, or Pepper Jack for the ultimate cheesy pull.
- Serve it up right: Pair with fresh fruit or a smoothie. This balances the richness of the panini and adds a refreshing contrast.
Breakfast Panini
2
servings10
minutes15
minutes996
kcalUpgrade your morning with this savory breakfast panini! Loaded with eggs, bacon, ham, tomatoes, spinach, and cheese, it’s an absolute delight.
Ingredients
2 ciabatta rolls or 4 slices of sourdough bread
2 tbsp butter, melted
2 tbsp pesto
4 large eggs
Salt and pepper to taste
4 slices thick-cut bacon
4 slices ham
1 large tomato, sliced
1 cup baby spinach leaves
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Instructions
- Cook the bacon in a skillet over medium heat until crispy, about 6 minutes. Remove and set aside. Pour off most of the bacon grease, leaving a thin layer to coat the pan.
- Whisk the eggs in a bowl and season with a pinch of salt and pepper. Pour the mixture into the skillet and cook over medium-low heat, gently stirring the eggs until fluffy curds form and the eggs are cooked through, about 2-3 minutes. Remove from heat.
- Slice the ciabatta rolls in half. Brush the outsides with melted butter. Spread the insides with pesto.
- On the bottom half of each roll, layer the scrambled eggs, bacon, ham, tomato slices, spinach, and both cheeses. Place the top half of the roll on top.
- Heat a panini press or grill pan over medium-high heat. Place the sandwiches on the press, close the lid, and cook until the bread is toasted and the cheese is melted, about 4-5 minutes. If using a grill pan, press the sandwiches down with a heavy pan and flip halfway through.
- Remove the paninis from the heat, slice in half diagonally, and serve hot. Enjoy your decadent, flavor-packed breakfast sandwich!
