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Bistro Breakfast Panini

 Bistro Breakfast Panini
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
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 6 bacon strips
  • 1 teaspoon butter
  • 4 Eggland's Best 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.
Nutritional Facts: 1 sandwich equals 710 calories,

2 of 2

Bistro Breakfast Panini (continued)

Nutritional Facts: 44 g fat (22 g saturated fat), 522 mg cholesterol, 1,510 mg sodium, 42 g carbohydrate, 3 g fiber, 36 g protein.