Breakfast On The Go Panini Recipes

BREAKFAST PANINI

Steps:

• For the pancetta: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray 2 baking sheets with vegetable oil cooking spray. Arrange the pancetta in a single layer on each baking sheet. Bake until golden and crispy, about 10 to 12 minutes.
• For the jam: In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
• Preheat a panini press. Spread the bottom half of each roll with the jam. Place 4 slices of cooked pancetta on top and add 2 slices of cheese. Place the top half of the roll on top of the cheese. Grill in a panini maker until the bread is toasted and the cheese has melted, 4 to 5 minutes. Cool slightly and serve.
• Cook's Notes:
• -To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.
• - For easier slicing, freeze the cheese for 15 minutes

BREAKFAST PANINI

Steps:

• Spray 8-inch skillet with cooking spray; heat skillet over medium heat. In medium bowl, beat eggs, seasoning and chives with fork or whisk until well mixed. Pour into skillet. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy; remove from heat.
• Meanwhile, heat closed contact grill or panini maker 5 minutes.
• For each panini, divide cooked eggs evenly between bottom halves of bagels. Top each with 1 slice tomato and onion, 2 ham slices, 1 cheese slice and top half of bagel. Transfer filled panini to heated grill. Close cover, pressing down lightly. Cook 2 to 3 minutes or until browned and cheese is melted. Serve immediately.

ON-THE-GO BREAKFAST SANDWICHES

Steps:

• Take each sausage patty and flatten it between a folded sheet of wax paper (I use a tortilla press to flatten mine). Freeze until semi-firm, about 30 minutes.
• Grease a skillet with cooking spray and heat over medium-high heat. Cook each sausage patty until lightly brown on each side, 2 to 3 minutes. Transfer patties to a rack over an aluminum foil-lined pan to allow grease to drain off. Wipe grease from skillet.
• Beat eggs and adobo seasoning in a bowl until light and frothy.
• Spray an egg ring mold with cooking spray and place into skillet. Pour egg into mold. Cook until egg is set on the outside, 2 to 3 minutes. Remove mold and flip egg to cook on the opposite side until set, 2 to 4 minutes more. Repeat with remaining egg mixture to make 5 portions.
• Split sandwich rolls apart. Top one half of each with 1 cooked sausage, 1 egg portion, and an equal amount of Muenster cheese. Place other half of roll on top. Wrap each sandwich in wax paper and aluminum foil. Store in the freezer until ready to reheat and eat.

BREAKFAST ON THE GO PANINI

Steps:

• Preheat panini grill to high.
• Arrange bacon on bottom grill plate of panini grill, close the top plate and grill until crispy, 1-2 minutes.
• Remove and set aside; wipe grill plates clean.
• In a nonstick skillet, melt 2 t butter over medium heat.
• Crack eggs into the pan and cook until whites are set but yolks are still runny.
• Season with salt and pepper.
• Flip eggs with a rubber spatula and cook until yolks are set; remove from heat.
• Place muffins, cut side down on a work surface and brush crusts with melted butter.
• Turn muffins over and, on bottom half of each muffin, evenly layer with bacon, cheese, and egg.
• Cover with top halves and press gently to pack.
• Place sandwiches in grill, close the top plate and cook until golden brown, 3-4 minutes.
• Serve immediately.