English Muffin Breakfast Panini
Great for breakfast on the run - grill, wrap, and go.
- 2 large eggs, lightly beaten
- 2 sandwich-size English muffins, split
- 4 thin slices (4-inch squares) Cheddar or Swiss cheese
- 3 tablespoons cooked crumbled bacon*
Cook eggs as for an omelet, or use egg rings to contain and cook in a round shape.
Preheat the panini press while assembling panini. Place large side of English muffin cut side down on work surface. Top each with 1 slice cheese, cooked egg (if prepared for as for an omelet, cut and fold to fit), half of the cooked bacon, another slice of cheese, and the top of the English muffin, cut side up. Place on the preheated press, close and bake for 3 1/2 to 4 minutes, until filling is hot, cheese is melted and bread is grilled to taste.
Let rest for 2 to 3 minutes before serving. For a breakfast on the run, wrap each sandwich halfway with a paper napkin and place in a waxed paper or bakery paper sandwich bag.
*Cut bacon into 1/4 - to - 1/2 inch pieces, cook in a skillet until crispy. Drain well. Large amounts of bacon can be cooked ahead, drained and refrigerated/frozen to have on hand to prepare sandwiches and salads. One slice bacon=approximately 1 tablespoon cooked bacon.