Scrambled Eggs, Bacon & Tomato Panini

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  • Ingredients
    2 large EGGS
    2 Tbsp. water
    salt and pepper, as desired
    2 tsp. butter, room temperature
    4 slices whole wheat OR white bread
    4 slices fully cooked bacon
    4 slices tomato
    2 slices Swiss cheese

    Yields: 2 Servings

  • Nutritional Information

    Per serving: 1/2 of recipe

    Calories: 389

    Total fat: 21 g
    Saturated fat: 10 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 5 g

    Cholesterol: 226 mg
    Sodium: 641 mg
    Carbohydrates: 27 g
    Fiber: 4 g
    Sugar: 4 g
    Protein: 23 g
    Vitamin A: 126 mcg
    Vitamin D: 1 mcg
    Folate: 52 mcg
    Choline: 174 mg
    Calcium: 323 mg
    Iron: 2 mg
    Potassium: 333 mg

    This recipe is an excellent source of protein and choline, and a good source of folate.


  1. HEAT panini press according to manufacturer’s directions.

  2. BEAT eggs, water, salt and pepper in microwave-safe bowl until blended. MICROWAVE on HIGH 45 seconds; STIR. MICROWAVE until eggs are almost set, 30 to 45 seconds longer.

  3. SPREAD butter evenly on one side of each bread slice. LAYER bacon, tomato, scrambled eggs and cheese evenly on unbuttered side of two bread slices. COVER with remaining bread, buttered side up.

  4. GRILL sandwiches in panini press, on medium-high heat, until bread is toasted and cheese is melted, about 2 minutes.

Insider Info

  • No panini press? Sandwiches can be grilled in a skillet over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
  • Don’t overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
  • Microwave ovens vary. Cook time may need to be adjusted.