Breakfast Panini |

Breakfast Panini

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Calories per serving: 520

Fat per serving: 15g

Saturated fat per serving: 6g

Carbs per serving: 64g

Protein per serving: 29g

Fiber per serving: 3g

Sodium per serving: 1255mg

Cholesterol per serving: 306mg

Breakfast Panini


  • 1½ tsp. Olive Oil
  • 1½ Cups Frozen Potatoes O’Brien, thawed and drained
  • 6 Large Eggs
  • 1 Tbsp Whole Milk
  • 8 tsp. Salt
  • 8 teaspoon ground black pepper
  • 4 Bagels or English Muffins, split or 8 slices bread
  • 8 Slices Tomato, cut thin
  • 4 Oz. Ham, thinly sliced
  • 4 Slices American or Cheddar Cheese
  • Nonstick cooking spray


  1. In large skillet, heat oil over medium heat; add potatoes and cook 5 to 8 minutes or until browned, stirring occasionally. Meanwhile, preheat heavy skillet or grill pan over medium heat.
  2. In large bowl, whisk eggs, milk, salt and pepper. Add egg mixture to skillet with potatoes; cook 2 to 3 minutes or until eggs are set, stirring occasionally. Spoon one-quarter of the egg-potato mixture onto bottom halves of each bagel; top each with 1 slice ham, 1 slice tomato, 1 slice cheese and top half of bagel. Spray both sides of sandwiches with nonstick cooking spray.
  3. In batches if necessary, cook sandwiches 6 to 8 minutes or until bagels are golden brown and cheese melts, turning once and pressing down occasionally with large spatula.


For a healthier version, replace 6 whole eggs with 9 to 10 egg whites and cheese with reduced fat or fat-free cheese.