Breakfast Panini

This breakfast panini brings together all the morning classics in one warm, pressed sandwich. Fluffy scrambled eggs, crisp bacon, and lots of melted cheese are tucked between slices of buttery, toasted bread. It’s a hearty and satisfying way to start the day.

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From start to finish, you can have these on the table in about 25 minutes. It’s a straightforward recipe that feels like a special treat, turning a simple breakfast into something a little more memorable.

Essential Ingredients

• Bread: A sturdy bread like sourdough, country white, or ciabatta works well because it can hold the fillings without becoming soggy.
• Cheese: Sharp cheddar gives a classic flavor, but Monterey Jack, provolone, or a mix of cheeses would also be great.
• Bacon: Standard-cut bacon is easiest to work with. If you use thick-cut bacon, it may take a few extra minutes to become crisp.
• Butter: We use salted butter for extra flavor on the crust, but unsalted butter with a pinch of salt sprinkled on top works too. Make sure it’s soft for easy spreading.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Fillings: First, cook the bacon in a large skillet until it reaches your desired crispness, then set it aside on paper towels. Pour out most of the grease, leaving just a little behind. In the same pan, gently scramble the eggs until they’re soft and fluffy.

Assemble the Paninis: While the fillings cool slightly, butter one side of each slice of bread. Place four slices butter-side down and layer them with cheese, the cooked eggs, the bacon slices, and another layer of cheese. Top with the remaining bread slices, butter-side up.

Press and Serve: Cook the assembled sandwiches in a preheated panini press for a few minutes until the bread is golden and the cheese is melted through. If you don’t have a press, you can use a skillet. Let the paninis rest for a moment before slicing and serving hot.

Serving Ideas

These paninis are a complete meal on their own, but a side of fresh fruit or a simple glass of orange juice can be a nice addition.

Storing & Reheating

Store leftover paninis wrapped in foil in the refrigerator for up to 2 days. For the best texture, reheat in a skillet over medium-low heat, in an oven at 350°F (175°C), or in an air fryer until warm and crisp. We do not recommend reheating in the microwave.

FAQ

Can I make this without a panini press?

Yes. You can cook the sandwich in a regular skillet over medium heat. To press it down, use a firm spatula or place another heavy skillet or a foil-wrapped brick on top of the sandwich while it cooks.

What other fillings can I add?

You can customize these paninis easily. Try swapping the bacon for cooked sausage patties, sliced ham, or Canadian bacon. Sautéed spinach, mushrooms, or bell peppers are also good additions.

How do I prevent my breakfast panini from getting soggy?

Use a sturdy, thick-sliced bread, which absorbs less moisture. Also, ensure your scrambled eggs aren’t too wet. Assembling and pressing the panini just before you plan to eat it is the best way to keep it crisp.

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📖 Recipe Card

Breakfast Panini

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• Author: Emma Taylor
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Crispy bacon, fluffy scrambled eggs, and melted cheese are pressed between two slices of golden, buttery bread.

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Ingredients

Scale 1x2x3x

• 12 slices bacon (about 12 oz / 340g)
• 6 large eggs
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 slices sturdy bread, like sourdough or whole wheat
• 4 tablespoons (57g) salted butter, softened
• 1.5 cups (170g) shredded cheddar or Monterey Jack cheese

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Instructions

1. In a medium bowl, whisk the eggs with the salt and pepper. Set aside.
2. Place bacon in a large skillet over medium heat. Cook, turning occasionally, until crisp, about 8-10 minutes. Transfer the bacon to a plate lined with paper towels. Carefully pour off all but 1 teaspoon of the bacon fat from the skillet.
3. Return the skillet to medium-low heat. Add the whisked eggs and cook, stirring gently with a spatula, until they are just set but still soft, about 2-3 minutes. Remove from the heat.
4. Preheat your panini press. If you do not have one, see notes. Spread butter on one side of each slice of bread.
5. To assemble, place 4 slices of bread butter-side down on your work surface or directly on the panini press. Sprinkle a small amount of cheese on each slice. Divide the scrambled eggs and cooked bacon among the slices. Top with the remaining cheese.
6. Place the remaining 4 slices of bread on top, butter-side up. Close the panini press.
7. Cook for 3-5 minutes, or until the bread is golden brown and toasted and the cheese is fully melted.
8. Carefully remove the paninis from the press. Let them rest for a minute before cutting in half and serving warm.

Notes

• Food Safety: Cook pork to a safe internal temperature. In this recipe, bacon is cooked until crisp. Eggs should be cooked until no liquid remains.
• No Panini Press? Cook the sandwiches in a large skillet over medium heat for 2-4 minutes per side. Press down firmly with a spatula or place a second heavy pan on top to weigh them down.
• Bread Choice: A sturdy, thick-sliced bread like sourdough, ciabatta, or a bakery-style whole wheat will hold up best to the fillings and pressing.
• Make-Ahead: The bacon and scrambled eggs can be cooked a day ahead and stored in an airtight container in the refrigerator. Assemble and press the paninis just before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Pan-Fried, Pressed
• Cuisine: American