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.