Ingredients for Scrambled Egg And Breakfast Sausage Panini
- 1 tablespoon butter
- Green Onions
- Breakfast Sausage
- Pecan Pieces
- 6 large eggs
- Salt and pepper to taste
- Italian Bread
- Bocconcini
- Fresh fruit (berries, bananas, etc., optional)
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How to Make Scrambled Egg And Breakfast Sausage Panini
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Add 1/2 cup chopped onions and 1 pound breakfast sausage (removed from casings). Add 1/4 cup chopped pecans.
- Sauté until onions are softened and sausage is cooked through, about 5-7 minutes.
- Whisk 6 large eggs with a pinch of salt and pepper. Pour into the skillet with the sausage mixture.
- Cook, stirring gently with a wooden spoon, until eggs are set but still slightly moist, about 3-5 minutes.
- Remove from heat and set aside.
- Meanwhile, preheat your panini press or grill pan to medium-high heat.
- Divide the sausage and egg mixture evenly among 4 slices of bread.
- Top each with 2-3 slices of bocconcini cheese and cover with the remaining bread slices.
- Lightly butter the outsides of each panini.
- Cook in the panini press or grill pan for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey.
- Serve immediately, garnished with a drizzle of maple syrup and fresh fruit (like berries or sliced bananas) if desired.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
7g
Fat
59g
Carbs
7g
