Scrambled Eggs, Bacon & Tomato Panini
2 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 panini
- Nutritional Information
Total Fat: 21 g
Saturated fat: 10 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 7 g
Cholesterol: 229 mg
Sodium: 589 mg
Carbohydrates: 26 g
Dietary Fiber: 4 g
Protein: 24 g
Vitamin A: 831.8 IU
Vitamin D: 48.4 IU
Folate: 57.7 mcg
Calcium: 273 mg
Iron: 2.5 mg
Choline: 159.3 mg
HEAT panini press according to manufacturer’s directions.
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.
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.
GRILL sandwiches in panini press, on medium-high heat, until bread is toasted and cheese is melted, about 2 minutes.
A savory sandwich loaded with flavor and protein, perfect for breakfast, a quick lunch or a simple supper.
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.