Breakfast Panini Recipe to Supercharge You in the Morning
Breakfast will never be the same again with my indulgent breakfast panini recipe, perfect for melding some classic breakfast ingredients together in a golden-crusted sandwich.
They say breakfast is the most important meal of the day, so I’ve pulled no punches when it comes to the filling of this mouthwatering panini sandwich.
You’ve got the crispy saltiness of the bacon, the buttery fluffiness of the scrambled eggs, and the sweetness of the roasted peppers, coated in a blanket of hot, melted cheese, all encased within the satisfying crunch of the panini bread.
This is a flavor-loaded way to kickstart your morning, but honestly, I’ve even made this panini for lunch and dinner, it’s that delicious!
Ingredients
To make my breakfast panini recipe, you’ll need the following ingredients:
- Panini Bread Rolls – 2 bread rolls or 4 slices of your favorite bread
- Eggs – 2-3 eggs, whisked, to make scrambled eggs
- Butter – 1 tsp, for the scrambled eggs
- Smoked Bacon – 6 thick-cut bacon rashers
- Smoked Cheddar – 75 grams (2.6 oz) smoked cheddar
- Roasted Red Bell Pepper – 1 large red bell pepper
- Salt – a pinch
- Black Pepper – a pinch
Step-by-Step Instructions
Step 1. Make the scrambled eggs the way you prefer them. I prefer large-curd scrambled eggs for this panini.
First, whisk the eggs in a medium-sized bowl. In a pan, over medium-low heat, add 1 teaspoon of unsalted butter (you can also use olive oil or another cooking oil you have at home). Then, use a silicone spatula to move the curds so that the liquid eggs run underneath the curds. This should take about 2 minutes. Season with a pinch of salt and pepper.
Step 2. Fry the bacon on the stove on medium-high heat.
These thick-cut bacon rashers took about 6 minutes (3 minutes on each side).
Step 3. Assemble the two paninis. Add cheese on each side, the bacon on one side, and the roasted pepper on the other. Add the scrambled eggs and bring the two halves of the panini together.
Step 4 – If you have a panini press, simply place your paninis in and push down. Generally, about 3-4 minutes should be enough until the cheese is melted.
If you don’t have a panini press, it’s actually pretty easy to make them in a pan on the stove over medium-high heat. Place the paninis in the pan, and press them with a heavy item of cookware, such as a large cooking pot or a chef’s press. Cook for about 5 minutes until the cheese is melted, flipping the paninis midway through the cooking time.
Serve it piping hot, straight off the press, while that smoked cheese is still melting between the meat, egg, and roasted pepper layers.
If you are a fan of the classic American or Full English breakfasts, this panini is going to steal your heart in so many ways. It’s sweet and salty, buttery and crunchy, and completely and utterly unapologetic when it comes to packing in those iconic breakfast flavors. I absolutely love it, and I’m sure you will too!
Print-Ready Recipe Card
Ingredients
- 2 bread rolls or 4 slices of your favorite bread
- 2-3 eggs whisked, to make scrambled eggs
- 1 tsp butter for the scrambled eggs
- 6 thick-cut smoked bacon rashers
- 75 grams 2.6 oz smoked cheddar
- 1 large roasted red bell pepper
- Salt – a pinch
- Black Pepper – a pinch
Instructions
- Make the scrambled eggs the way you prefer them. I prefer large-curd scrambled eggs for this panini. First, I whisk the eggs in a medium-sized bowl. In a pan, over medium-low heat, I add 1 teaspoon of unsalted butter (you can also use olive oil or another cooking oil you have at home). Then, I use a silicone spatula to move the curds so that the liquid eggs run underneath the curds. This should take about 2 minutes. Season with a pinch of salt and pepper.
- Fry the bacon on the stove on medium-high heat. Our thick-cut bacon rashers took about 6 minutes (3 minutes on each side).
- Assemble the two paninis. Add cheese on each side, the bacon on one side, and the roasted pepper on the other. Add the scrambled eggs and bring the two halves of the panini together.
- If you have a panini press, simply place your paninis in and push down. Generally, about 3-4 minutes should be enough until the cheese is melted.
If you don’t have a panini press, it’s actually pretty easy to make them in a pan on the stove over medium-high heat. Place the paninis in the pan, and press them with a heavy item of cookware, such as a large cooking pot or a chef’s press. Cook for about 5 minutes until the cheese is melted, flipping the paninis midway through the cooking time.
Serve it piping hot, straight off the press, while that smoked cheese is still melting between the meat, egg, and roasted pepper layers.
Keep this breakfast panini recipe on hand for those mornings you need a hearty, quick snack by saving this article to one of your recipe ideas boards.
