s BISTRO BREAKFAST PANINIi *** s   



Yields: 0


Ingredients


 
Instructions
***
11-25-2010 good, recipe only makes 2, so if cooking up more eggs try to separate them so they come out evenly, don't use too thick a bacon
***

I tried an omelet that contained brie, bacon and apples and thought it would be tasty as a breakfast panini—so I created this recipe! —Kathy Harding, Richmond, Missouri
2 ServingsPrep/Total Time: 25 min.
Ingredients

* 6 bacon strips
* 1 teaspoon butter
* 4 eggs, lightly beaten
* 4 slices sourdough bread (3/4 inch thick)
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 3 ounces Brie cheese, thinly sliced
* 8 thin slices apple
* 1/2 cup fresh baby spinach
* 2 tablespoons butter, softened

Directions

* In a large skillet, cook bacon over medium heat until crisp. Remove
* to paper towels to drain.
*
* Meanwhile, heat butter in a large skillet over medium heat. Add eggs;
* cook and stir until set.
*
* Place eggs on two slices of bread; sprinkle with salt and pepper.
* Layer with cheese, apple, bacon, spinach and remaining bread. Butter
* outsides of sandwiches.
*
* Cook on a panini maker or indoor grill for 3-4 minutes or until bread
* is browned and cheese is melted. Yield: 2 servings.
*

Nutrition Facts: 1 sandwich equals 710 calories,

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Nutrition Facts
Serving Size: 1
Servings Per Recipe: 1
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*

Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.