Our homemade breakfast panini takes breakfast to a new level! I’ve been on a breakfast kick lately. Being obsessed with breakfast is a new thing for me. In the past, my typical breakfast consisted of a protein bar eaten in the car on the way to work and then a small bowl of canned fruit once I got there. A breakfast designed to be functional but not necessarily delicious. Now that I’m working from home, I guess I’m making up for lost time and lost breakfast options! Beginning with my mascarpone crepes with nutella filling (dessert for breakfast!), then strawberry compote, maple pecan scones, French toast stuffed with strawberries and bananas, quiche Provencale, butter pecan syrup with cornbread pancakes, and orange Craisin muffins, breakfast has already featured prominently on this young blog, and shows no signs of letting up!
I used my homemade sun-dried tomato pita bread for this recipe, but any pita or flatbread would work. You can also use a crusty bread like French bread (like I did for my Caprese panini) or ciabatta bread (portobello panini bites). I discovered with this sandwich that pita bread works great for paninis, and I’m not sure that I would use anything else from now on. It makes for a perfectly crispy sandwich and the bread is not as likely to burn. I think I’ll be using pita bread for paninis from now on!
This is a fab breakfast treat that is super easy to make and will keep you satisfied all morning – unlike my protein bar and fruit. Plus, you can have this in your mouth in 30 minutes or less!
Update: This recipe was featured by Lucy for Fabulous Foodie Fridays #76. A huge thank you to Lucy at Bake Play Smile and Lauren at Create Bake Make for hosting Fabulous Foodie Fridays!
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It was also featured by Jenny for Foodie Friday and DIY Link Party #71. A big thank you to Jenny at Honey & Birch, Michelle at A Dish of Daily Life, Christie at A Kitchen Hoor’s Adventures and Christine at Curried Canteloupe for hosting FoodieFriDIY!
The parties are open every Friday so stop by and link up!
Breakfast Panini (Fast!)
Equipment
Ingredients
- 2 pita breads
- 1/2 cup pesto
- 2 eggs scrambled
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese
- 1 pork sausage patty
- 2 strips bacon
- 1/3 cup roasted red pepper
- 1-2 tbsp. butter melted
- 2 scallions (green onions) chopped
Instructions
- Add bacon to a cold medium skillet. Place the skillet over medium heat. When the bacon starts to sizzle and release easily from the pan, turn and cook on the other side. Again, leave it until it releases easily from the pan. Keep turning the bacon so that it cooks evenly. It's done when it's medium to dark brown and crispy. Remove to a plate lined with a paper towel.
- To scramble the eggs: Spray a medium skillet with cooking spray and heat over medium heat. Crack the eggs into a small bowl, add a splash of milk, salt and pepper. Beat the eggs with a fork until the mixture is a consistent shade of yellow. Pour eggs into prepared skillet and run a spatula through the eggs and up the side of the skillet until the eggs begin to clump and spatula leaves a trail on the bottom of the skillet. Reduce heat to low and continue to cook, gently but constantly folding eggs, until clumped and just slightly wet. Transfer eggs to a bowl and set aside.
- To prepare the sausage: I used a fully-cooked frozen pork sausage patty and just heated them it in the microwave for a couple of minutes. Then I chopped it up into small pieces. You can also pan fry the sausage over medium heat until the sausage is no longer pink.
- To assemble the sandwiches: Heat your pita bread in the microwave for a few seconds to warm it up and make it more pliable. For each sandwich, take one pita bread and spread half of pesto all over one side. Sprinkle 1/4 cup of each type of cheese on one half of the open pita. Sprinkle half of the scrambled egg on top of the cheese. Add sausage, one strip of bacon, roasted peppers and remaining 1/4 cup of each cheese. Fold pita over to make a sandwich and press gently to set. Brush outside of sandwich lightly with melted butter. Repeat for the second sandwich.
- I used a grill pan to make my panini. To use this method: Spray the pan lightly with oil off the heat, then preheat the pan over medium heat. Lay the sandwich in the pan, cover with a piece of aluminum foil and place a Dutch oven or heavy pan on top to weigh the sandwich down. Cook for 2-3 minutes until golden brown. Flip and cook the other side. If the sandwiches are getting too brown, adjust the temperature to low-medium. Remove from heat, plate, garnish with scallions and enjoy!
Nutrition
Simply amazing egg sandwich!
The roasted pepper & pesto make this sandwich taste very delicious.
Bursting with flavor in every bite.
Photos are amazing too. I can’t say enough about this glorious recipe 😀
Thanks! I’m glad you enjoyed the breakfast panini!
It looks so delicious and healthy too and the best part is it can be make in some minutes. I love to try this easiest and healthy breakfast recipe in the morning and I am not going to late for my work because of making breakfast. Thank you
Hi Sandra,
Saw this on FBC and just had to tell you that you have now forced me to leave my home and go out in the pouring rain to get groceries to make this, lol. Holy smokes! Great photos, great sandwich and I must eat it. Sharing 🙂
Thanks, Robyn! Ha! Sorry about the last-minute grocery run in the rain. I think it’ll be worth it though! Enjoy and thanks for sharing!
Oh yes these look ahhhhhmazing!
Thanks so much, Bec! It’s definitely worth a try. I texted the photo to a friend before I posted it to the blog and he said, “I want to print that photo and eat it!” Ha ha I’m sure you won’t be disappointed!
I just had to comment but I can’t say anything intelligible because my mind is seriously blown. This just hits ALLTHESPOTS. Visiting from FoodieFriDIY.
Thanks so much, Christine! It really is a good sandwich. 🙂 Thank you for stopping by!
Welcome to Yum Goggle! We love your recipe and hope you will continue to submit. If you have any problems or concerns – email us from the contact page. We are following you on all your social media and hope you will do the same. kelli at YG.
Thank you for publishing this recipe! Looking forward to more submissions. 🙂
This looks so incredible, Sandra! Such a gourmet breakfast sandwich with so many flavors going on. I really want to try this! I want to try the pita bread recipe, too. I never used to be much for breakfast either, but have come to appreciate it now. Pinning!
Thanks so much for the pin, Shari! 🙂
I was about to “Yum” this, but I think I need to stop and go make breakfast right this second, because your panini pictures are making me so hungry! ::drools::
Thanks for the Yum and comment, Elaina! The panini is well worth the effort. I promise!
This looks so amazing….I could eat one everyday!
Me too, Kathy! I’m glad you like it!
Hi Sandra, I saw your link on FBC. What a scrumptious breakfast it is, packed with all sorts of my favourite food. This breakfast will be my treat breakfast for weekends. Thank you for sharing.
Thank you, Shihoko! I hope you like it! 🙂
There is nothing about this that doesn’t sounds delicious! Nothing! Can I get one to go?
Absolutely, Chris! Happy to oblige! Thanks for stopping by. 🙂
Ooh this looks amazing, what a perfect weekend breakfast! Thanks for linking up with us for Fabulous Foodie Fridays, have a great weekend 🙂
Thanks so much, Lauren! I am so glad to have found your linky party. I’m looking forward to making lots of new friends. Food bloggers are great! I hope you have a great weekend too! 🙂
OH MY GOSH YES. This looks fantastic!!
Thank you, Sarah!
Pesto + eggs YES PLEASE!!
He he Oh yes! A winning combo for sure!
I love breakfast! Especially at the weekends and school holidays! This looks so appetising, I could reach in a take a big bite!
I love breakfast too, Carina! Wishing I could give you one!
Love that you made your own sun dried tomato pita bread with this. The recipe sounds awesome!
Thanks, Jessica!
I haven’t made a panini in ages! Loving this idea of a breakfast version. I’m all over anything that has bacon in it!
Thanks, Jen! Ditto that about bacon!
Yeah. . .what Ai said.
These breakfast panini’s look absolutely divine and I love, love, love that you made them with pita because that means less carbs. And what’s more. . .they’re made with homemade sun dried tomato pita bread!!! Why have anything else for brekky when you can have these lovelies?
Thanks, Lynn! The pita bread is so easy to make and it freezes well. The bread that I used for the panini is the bread that I made back in July and froze. It tasted just as good in this sandwich as it did the day I made it.
This looks so good! My husband is obsessed with breakfast sandwiches – I’m going to have to try making this for him 🙂
Thanks so much, Tara! I hope your hubby likes it. It couldn’t be easier to make.
Paninis are my favourite over regular sandwiches anyday and this quick recipe just took my heart away 🙂
Thank you, Arunima! This sandwich was a last minute flash of inspiration that just happened to work out! 🙂
Ohhhhhh gimme gimme gimme…… I’ll have this every day for breakfast.
Thank you, Ai Ping! I really wish I had one all ready to give to you!