Scrambled Eggs, Bacon & Tomato Panini

2 eggs

2 Tbsp. water

Salt and pepper

2 tsp. butter, room temperature

4 slices whole wheat OR white bread

4 slices fully-cooked bacon

4 slices tomato

2 slices Swiss cheese

Heat panini press according to manufacturer’s directions. Beat eggs, water, salt and pepper in microwave-safe bowl until blended. Microwave on high 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer.
Spread butter evenly on one side of each bread slice. Layer bacon, tomato, scrambled eggs and cheese evenly on unbuttered side of two bread slices. Cover with remaining bread, buttered side up.
Grill sandwiches in panini press, on medium-high heat, until bread is toasted and cheese is melted, about 2 minutes. May need to be adjusted.

No panini press? Sandwiches can be grilled in a skillet over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.

Don’t overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.

Microwave ovens vary. Cook time may need to be adjusted.

Photo and recipe provided by the American Egg Board.

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