Best Breakfast Panini Recipes

BISTRO BREAKFAST PANINI

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set., Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches. , Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

FREEZER BREAKFAST PANINI

Steps:

• Heat a panini press. Butter each piece of bread on one side, reserving 4 tablespoons of the butter. Lay 4 pieces of the bread, buttered-side down, on the panini press. Top with another piece of bread, buttered-side up. Press the bread until golden and slightly flattened, 2 to 3 minutes. Remove and repeat two more times until all the bread is toasted on one side. Set aside.
• Mix together the eggs, half-and-half, 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
• Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Spread the ham in the pan and sear until caramelized in spots, flipping once, 2 to 3 minutes total. Remove to a sheet pan and allow to cool.
• Lower the heat to medium and melt the remaining 2 tablespoons butter in the skillet. Scramble the egg mixture until just set, 5 to 7 minutes. Remove the eggs to a sheet pan and spread them out to cool.
• Meanwhile, mix together the mayonnaise, lime juice, 1/2 teaspoon kosher salt and some hot sauce to taste in a small bowl.
• When the all the components have cooled, assemble the sandwiches by spreading all the pieces of the toasted bread with 1 tablespoon of the mayo mix. Next, lay a whole green chile on top of the mayo. Evenly distribute the shaved ham and scrambled eggs on top of the chiles. Top each with two slices of cheese and then the remaining slice of bread.
• Wrap each sandwich individually in foil and place into 2 large resealable plastic bags. Place in the freezer and store up to 1 month.
• To cook: Preheat the oven to 350 degrees F. Remove the sandwiches from the freezer and bake until heated through and the cheese has melted, 20 to 25 minutes.
• Carefully remove from the oven, unwrap and enjoy.

BREAKFAST PANINI

Steps:

• For the pancetta: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray 2 baking sheets with vegetable oil cooking spray. Arrange the pancetta in a single layer on each baking sheet. Bake until golden and crispy, about 10 to 12 minutes.
• For the jam: In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
• Preheat a panini press. Spread the bottom half of each roll with the jam. Place 4 slices of cooked pancetta on top and add 2 slices of cheese. Place the top half of the roll on top of the cheese. Grill in a panini maker until the bread is toasted and the cheese has melted, 4 to 5 minutes. Cool slightly and serve.
• Cook's Notes:
• -To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.
• - For easier slicing, freeze the cheese for 15 minutes

BREAKFAST PANINI

Steps:

• Spray 8-inch skillet with cooking spray; heat skillet over medium heat. In medium bowl, beat eggs, seasoning and chives with fork or whisk until well mixed. Pour into skillet. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy; remove from heat.
• Meanwhile, heat closed contact grill or panini maker 5 minutes.
• For each panini, divide cooked eggs evenly between bottom halves of bagels. Top each with 1 slice tomato and onion, 2 ham slices, 1 cheese slice and top half of bagel. Transfer filled panini to heated grill. Close cover, pressing down lightly. Cook 2 to 3 minutes or until browned and cheese is melted. Serve immediately.

SCRAMBLED EGG BREAKFAST PANINI

Steps:

• Scramble eggs in frying pan.
• Melt butter. Brush onto each slice of bread.
• Sprinkle cheese onto one side of bread.
• Place turkey and/or bacon.
• Place eggs on top of meat.
• Place in panini maker or George Foreman Grill.

BREAKFAST SCRAMBLED EGG PANINI

Steps:

• Scramble up the eggs loosely and set aside.
• Warm panini maker.
• Spread avocado on two pieces of bread.
• Add one piece of cheese to each.
• Add ham to each.
• Add one-half of the eggs to each piece of bread.
• Place a slice of cheddar on each.
• Cover with second slice of bread and place them on panini maker.
• Cook around three minutes and serve.

BREAKFAST PANINI

Steps:

• Cut roll open.
• Cut cheese in half, add the 4 halves to the bread.
• Add the deli ham and sweet roasted peppers.
• Fry the two eggs, break yolks and add to roll.
• Cut roll in half.
• Grill in your panini press or george foreman grill.
• Enjoy.

ENGLISH MUFFIN BREAKFAST PANINI

Steps:

• Preheat Panini Press.
• Cook eggs as for an omelet.
• Place one side of english muffin cut side up on work surface.
• Top each with 1 slice cheese, cooked egg whites, then turkey sausage.
• Top with other half of english muffin and place on panini press.
• Close and bake for 3-4 minutes.
• Let rest of 2-3 minutes and enjoy!

EMERIL'S STEAK AND EGG BREAKFAST PANINI

Steps:

• Cooking Directions
• Season the steak all over with ½ teaspoon of the salt and ½ teaspoon of the black pepper.
• Heat a 12-inch sauté pan over high heat for 5 minutes. Add the oil and the steak. Reduce the heat to medium and cook the steak for 5 minutes, until well browned. Turn the steak and cook on the other side for 5 minutes longer, for medium. Remove the steak from the pan and set aside to rest at least 10 minutes. Then slice the steak thinly across the grain.
• Add the onion and mushrooms to the pan and cook, stirring frequently, until softened, about 10 minutes. Stir in the garlic, ¼ teaspoon of the salt and the remaining ¼ teaspoon black pepper and remove from the heat.
• Heat a 12-inch non-stick skillet over medium heat and add 1 tablespoon of the butter. Add the eggs, the remaining ¼ teaspoon of salt and cayenne. Reduce the heat to low and scramble the eggs for 1 ½ to two minutes. Remove from the heat.
• Heat the Emeril by T-fal Rotary Waffle and Panini maker on setting 4 or another Panini maker according to the manufacturer's instructions.
• Assemble the sandwiches. Divide the scrambled eggs among the bottom halves of the muffins, then top with the mushrooms, slices of steak, and a slice of cheese (that has been halved on the diagonal for a better fit). Add the top half of the English muffin. Butter the outsides of the sandwich with the remaining butter and cook in the Panini maker. If using the Emeril Panini Maker, press the sandwich closed in the machine and flip. Cook the sandwich until the bread is crisp and the cheese is melted, about 3 to 4 minutes. Cut the sandwiches in half and serve immediately with the Sriracha.
• Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved
• This recipe was styled by chef Karen Pickus for Good Morning America.

WAKE-UP STUFFED FRENCH BREAKFAST PANINI

Steps:

• Cut two slices French bread diagonally, each slice about an inch thick, OR.
• Cut just one slice French bread diagonally, about 2 inches thick, and carefully open one end and remove some of the bread, making a pocket.
• Mix cream cheese and preserves.
• Spread cream cheese/preserve mixture on one side of sliced bread, and top with remaining slice, making a sandwich OR.
• Stuff pocket in the 2 inch slice of bread with cream cheese/preserve mixture.
• Spread the outside of bread with melted butter.
• Place on grill.
• When browned to your likeness, dust with powdered sugar.
• NOTE: You may add cinnamon, raisins, nuts, cranberries, etc. Or you may make it with cream cheese only, and drizzle with syrup.

BISTRO BREAKFAST PANINI RECIPE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
• Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set.
• Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches.
• Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
• Yield: 2 servings.
• Originally published as Bistro Breakfast Panini in Taste of Home
• April/May 2009, p45
• Nutritional Facts
• sandwich equals 710 calories, 44 g fat (22 g saturated fat), 522 mg cholesterol, 1,510 mg sodium, 42 g carbohydrate, 3 g fiber, 36 g protein.
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