Bacon Breakfast Panini Recipe

Cook or reheat bacon

If bacon is not already cooked, cook 6 slices in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel–lined plate to drain. If using pre-cooked bacon, reheat gently in a pan for 1–2 minutes.

While bacon cooks, slice 1 ripe tomato into thin, even slices (about 1/4-inch). Pat slices dry with a paper towel to prevent sogginess in the sandwich.

In a medium bowl, crack 4 large eggs. Add 2 tablespoons milk or cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon finely chopped chives (if using). Whisk until mixture is uniform and slightly frothy.

Heat a nonstick skillet over medium-low heat. Add 1 teaspoon oil and swirl to coat. Pour in the egg mixture and let it sit undisturbed for 10–15 seconds until edges begin to set.

Using a silicone spatula, gently push the eggs from the edges toward the center in slow folds, creating soft curds. Cook until eggs are mostly set but still slightly glossy — remove from heat 10–20 seconds before fully firm (total cook time 2–4 minutes). The eggs will finish cooking from residual heat.

Taste and adjust seasoning if necessary. Transfer scrambled eggs to a bowl and keep warm.

Butter the outer faces of the 2 split multigrain buns evenly with 2 tablespoons softened butter. These buttered sides will contact the panini press or skillet.

On the unbuttered inside of the bottom bun halves, divide and layer: 2 slices of cheddar cheese (one portion), half the scrambled eggs, 3 slices of cooked bacon, 3–4 tomato slices, and a small handful (~1/4 cup) of spinach or arugula if using. Top with the remaining 2 slices of cheddar and the top bun half. Repeat for second sandwich.

Optional: spread 1 teaspoon hot sauce or Dijon mustard on the inside of the top bun before closing for added flavor.

Preheat a panini press or a heavy skillet (cast iron) over medium heat. If using a skillet, place another heavy skillet or a foil-wrapped brick on top to press the sandwich.

Place the assembled sandwiches on the press or skillet, buttered side down. Press and grill for 3–5 minutes in a panini press or 2–3 minutes per side in a skillet (pressing frequently), until bread is golden brown, crisp, and the cheese is melted. Watch closely to avoid burning.

Remove panini, let rest 1 minute, then cut in half on the diagonal and serve immediately.