Scrambled Eggs, Bacon & Tomato Panini

Scrambled Eggs, Bacon & Tomato Panini

Directions

  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.

Ingredients

  • 2 large EGGS
  • 2 tsp. butter, room temperature
  • 4 slices whole wheat OR white bread
  • 4 slices fully cooked bacon
  • 4 slices tomato
  • 2 slices Swiss cheese

Tips

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.

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

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.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.