Description
Crispy bacon, fluffy scrambled eggs, and melted cheese are pressed between two slices of golden, buttery bread.
Ingredients
Scale
- 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
Instructions
- In a medium bowl, whisk the eggs with the salt and pepper. Set aside.
- 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.
- 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.
- Preheat your panini press. If you do not have one, see notes. Spread butter on one side of each slice of bread.
- 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.
- Place the remaining 4 slices of bread on top, butter-side up. Close the panini press.
- Cook for 3-5 minutes, or until the bread is golden brown and toasted and the cheese is fully melted.
- 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