READY IN 14 mins

Scrambled Eggs, Bacon and Tomato Panini

Read Reviews (6)

"Crisp panini--grilled with fresh eggs, tomato, bacon, and cheese inside--make a perfect breakfast, an outstanding lunch, or a casually elegant supper." — American Egg Board

Directions

Heat panini press according to manufacturer's directions. Beat eggs, water, salt and pepper in microwave-safe bowl until blended. Microwave on High 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer.
Spread butter evenly on one side of each bread slice. Layer bacon, tomato, scrambled eggs and cheese evenly on unbuttered side of two bread slices. Cover with remaining bread, buttered side up.
Grill sandwiches in panini press, on medium-high heat, until bread is toasted and cheese is melted, about 2 minutes.

Kitchen-Friendly View

PREP 10 mins
COOK 4 mins
READY IN 14 mins

Footnotes

INSIDER INFORMATION
No panini press? Sandwiches can be grilled in a skillet over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
Don't overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
Microwave ovens vary. Cook time may need to be adjusted.
This recipe is an excellent source of protein, calcium and choline, and a good source of fiber, Vitamin A, folate and iron.

Reviews More Reviews

Most Helpful Positive Review

Feb 07, 2011

BLT's for breakfast! What a great idea! This was really good and microwaving eggs really saves on time especially if you have leftover bacon. I spray a little Pam into a microwave safe bowl so the eggs just slide right out. I use a bit of milk instead of water and do watch you microwave timing. The first time I microwaved an egg it blew up - what a mess! I didn't have a panini press, so I just used a skillet to grill the sandwiches. I put a bit of salt and pepper on the tomatoes and no matter what type of cheese you use as long as it's nice and melty you're bound to enjoy this sandwich.

—Jillian

See full review »

Most Helpful Critical Review

Mar 26, 2010

YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY

—chasea10

See full review »

7 Ratings

Jan 24, 2011

Pretty good. I used american instead of swiss and left out the tomato. It's a good starting point for a sandwich that can be easily customized.

—Abbey

See full review »

Dec 28, 2010

I made this for my husband and he loves it! I used colby cheese instead of swizz cheese and follow the direction on this recipe. Thanks for sharing.

—aquafishes

See full review »

Dec 14, 2010

I made this tonight and it was very simple to make and wonderful to eat. It was very cold outside, so I made a pot of soup and served this sandwich on the side. Will definitely make this again.

—teachme

See full review »

Apr 19, 2010

I was skeptical about microwaving the eggs....but decided to follow recipe. It turned out great! I'll definitely make again...quick and easy

—Vernell

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

Nutrition

Calories
442 kcal
22%

Carbohydrates
28.4 g
9%

Cholesterol
226 mg
75%

Fat
25.1 g
39%

Fiber
4.5 g
18%

Protein
25.5 g
51%

Sodium
965 mg
39%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Scrambled Eggs, Bacon and Tomato Panini

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 442
Calories from Fat: 226

% Daily Value *
Total Fat 25.1g 39 %
Saturated Fat 11.5g 58 %
Cholesterol 226mg 75 %
Sodium 965mg 39 %
Potassium 429mg 12 %
Total Carbohydrates 28.4g 9 %
Dietary Fiber 4.5g 18 %
Protein 25.5g 51 %
Sugars 5.8g
Vitamin A 22 %
Vitamin C 12 %
Calcium 41 %
Iron 24 %
Thiamin 35 %
Niacin 66 %
Vitamin B6 18 %
Magnesium 26 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.