Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Breakfast Panini with Pecans, Cheddar and Sausage

Breakfast Panini with Pecans, Cheddar and SausagePanini are Italian sandwiches, generally pressed and pan-grilled, made with a variety of fillings, especially leftovers.

Recipe Ingredients:

1 teaspoon butter, plus more for bread
3 green onions, chopped
4 fully cooked breakfast sausages (thawed if frozen), chopped
1/2 cup Georgia pecans
4 large eggs, well beaten
8 thick slices Italian bread
4 ounces yellow cheddar cheese, thinly sliced

Cooking Directions:

  1. In a non-stick skillet, melt butter over medium heat. Add onions, sausages, and pecans; sauté until onions are just softened, about 3 minutes. Add eggs and cook, stirring constantly, until eggs are firm but not dry. Transfer sausage mixture to plate.
  2. Heat a panini maker or a grill pan over medium-high heat. To make 4 panini, divide sausage mixture into 4 portions. Mound each portion on one slice of bread. Top each with one ounce of cheddar, then a slice of the remaining bread.
  3. Very lightly butter the outside of each panini. Cook in batches in panini maker until both sides of each panini are golden; serve promptly. Or, if using a grill pan or skillet, cook two panini at a time, placing a heavy skillet or heat-proof dish on top to weight down panini as they cook. When golden on bottom, turn panini over and grill other side until golden; serve warm.

Makes 4 servings.

Tip: While a panini-maker or grill pan is ideal for their preparation, this breakfast version, which pairs nutty pecans with a classic morning-food mixture of eggs, onions, cheese, and sausage, can also be cooked in a standard skillet.

Nutritional Information Per Serving (1/4 of recipe): Calories: 544; Total Fat: 31g; Saturated Fat: 12g; Cholesterol: 273mg; Total Carbs: 35g; Fiber: 3g; Protein: 26g; Sodium: 811mg.

Recipe and photograph courtesy of Georgia Pecan Commission.