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Bistro Breakfast Panini Recipe

Photo by: Taste of Home

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I tried an omelet that contained brie, bacon and apples and thought it would be tasty as a breakfast panini—so I created this recipe! —Kathy Harding, Richmond, Missouri

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2 Servings
Prep/Total Time: 25 min.

Ingredients

6 bacon strips
1 teaspoon butter
4 eggs, beaten
4 slices sourdough bread (3/4 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper
3 ounces Brie cheese, thinly sliced
8 thin slices apple
1/2 cup fresh baby spinach
2 tablespoons butter, softened

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set.
Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Yield: 2 servings.

Nutrition Facts: 1 sandwich equals 710 calories, 44 g fat (22 g saturated fat), 522 mg cholesterol, 1,510 mg sodium, 42 g carbohydrate, 3 g fiber, 36 g protein.

Bistro Breakfast Panini published in Taste of Home April/May 2009, p45

Satisfying Sandwich

A frittata is a great choice for breakfast. But you can turn it into a hearty lunch or dinner by using the open-faced omelet as a sandwich filling. Simply cook the frittata as the recipe directs, then place a piece between two slices of substantial bakery bread, such as sourdough or focaccia. Include sliced tomato and fresh spinach leaves, if you'd like, for a quick sandwich that's sure to satisfy.

Reviews for Bistro Breakfast Panini (1)