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Breakfast Bacon Egg and Grilled Cheese Paninis

Breakfast Paninis

Servings 6 Paninis
Author Melissa Sperka


  • 1 12 inch loaf Italian/French bread
  • butter
  • 1 1/2 cups of egg whites or the equivalent of beaten eggs plus 1/4 cup milk or half & half
  • salt & black pepper to taste
  • 1 Tbsp chopped chives
  • 12 oz bacon slices cooked left whole or crumbled
  • 12 slices Colby-Jack cheese
  • Optional filling: cooked crumbled sausage diced ham, spinach, or mushrooms


  • Cook the bacon or desired amount of sausage and set aside on a paper towel to drain. [:If using spinach or mushrooms, saute those in the pan before adding the egg.] Season with salt and black pepper to your taste.
  • Melt 1 Tbsp of butter to a non-stick saute pan and add the beaten egg. Season with salt and black pepper to your taste and sprinkle with the chopped chives.
  • Add the cooked and crumbled bacon, sausage or ham evenly throughout.
  • Soft scramble the eggs just until they're cooked through.
  • While the eggs are cooking, slice the bread into twelve 1 inch slices and butter one side of each.
  • When the eggs finish cooking, remove from the heat and set aside.
  • Heat a grill pan over medium-high heat.
  • Place one side of the buttered bread into the pan.
  • Top with cheese, slices of bacon, cooked egg mixture, then more cheese. [The cheese not only adds flavor but, it's the "glue" that holds the panini together.]
  • Place the second piece of buttered bread on top and press down gently with a spatula.
  • Grill until the cheese melts and the Paninis are golden on both sides.
  • Serve immediately.