Who says we only eat biscuits for breakfast in the South?  A filling breakfast sandwich like these breakfast bacon egg and grilled cheese paninis are just what the doctor ordered some days.  I should call these “anytime of day paninis” because I literally could enjoy this at any meal. Brunch, lunch or as a late supper, this sandwich works for me and I always have these simple ingredient on hand. My family also loves this simple sammich, and if you can make a grilled cheese sandwich…you can make a panini.

 If you prefer a meatless version add mushrooms, sauteed spinach, sliced bell peppers or your favorite garden veggies to the scrambled eggs before assembling the panini.  The sky is the limit with variations and it’s a scrumptious and filling way to make everyone happy at your breakfast, brunch, lunch or late supper table.

Ingredients you’ll need:
1 (12) inch loaf Italian/French bread
butter
1 1/2 cups of egg whites or the equivalent of  beaten eggs, plus 1/4 cup milk or half & half
salt & black pepper to taste
1 Tbsp chopped chives
12 oz bacon, cooked (whole slices or crumbled)
12 slices Colby-Jack cheese
Optional filling: cooked crumbled sausage, diced ham, spinach, or mushrooms

Directions:
Cook the bacon or desired amount of sausage and set aside on a paper towel to drain.  [If using spinach or mushrooms, saute those in the pan before adding the egg.]  Season with salt and black pepper to your taste.  Melt 1 Tbsp of butter to a non-stick saute pan and add the beaten egg.  Season with salt and black pepper to your taste and sprinkle with the chopped chives.   Add the cooked and crumbled bacon, sausage or ham evenly throughout.  Soft scramble the eggs just until they’re cooked through.  While the eggs are cooking, slice the bread into twelve 1 inch slices and butter one side of each.  When the eggs finish cooking, remove from the heat and set aside.

Heat a grill pan over medium-high heat.   Place one side of the buttered bread into the pan.  Top with cheese, slices of bacon, cooked egg mixture,  then more cheese.  [The cheese not only adds flavor but, it’s the “glue” that holds the panini together.]  Place the second piece of buttered bread on top and press down gently with a spatula.  Grill until the cheese melts and the Paninis are golden on both sides.  Serve immediately.  Yield: 6 Paninis