Golden grilled and generously filled, this spinach, egg, and cheese breakfast panini is a satisfying start to the day. With fluffy scrambled eggs, sautéed spinach, melted cheddar, and smoky bits of bacon all tucked between crispy, buttered ciabatta rolls, this hearty handheld meal delivers comfort and nourishment in every bite. It’s ideal for busy mornings or laid-back brunches and can be easily adapted to suit vegetarian preferences.
Why You’ll Love This Recipe
This breakfast panini checks all the boxes: quick to prepare, high in protein, and full of flavor. It balances textures with creamy eggs, gooey cheese, and crisp grilled bread, while fresh spinach adds a healthy, vibrant touch. Whether you’re feeding a crowd or meal-prepping for the week, these paninis are easy to assemble and grill, with room for customization. They’re also portable—perfect for on-the-go meals.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- ciabatta rolls or square sandwich buns
- large eggs
- milk
- salt and pepper to taste
- olive oil
- fresh spinach, chopped
- cooked and crumbled bacon (or sautéed mushrooms for vegetarian version)
- shredded cheddar cheese
- butter, for grilling
Directions
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2–3 minutes until wilted.
- Pour in the egg mixture and scramble gently until the eggs are just set. Stir in the cooked bacon, then remove from heat.
- Slice open the ciabatta rolls and layer each with a generous spoonful of the egg mixture and a sprinkling of shredded cheddar cheese.
- Close the sandwiches and butter the outer sides of the bread.
- Grill the paninis in a panini press or skillet over medium heat for 3–4 minutes per side, or until the bread is golden brown and the cheese is melted.
- Serve warm, optionally garnished with fresh basil leaves or a side of fruit.
Servings and timing
This recipe makes 6 paninis.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
- Vegetarian option: Substitute bacon with sautéed mushrooms or roasted red peppers.
- Spicy version: Add sliced jalapeños or a dash of hot sauce to the egg mixture.
- Cheese swap: Try mozzarella, gouda, or pepper jack for a different flavor profile.
- Herb infusion: Mix in chopped chives or parsley with the scrambled eggs.
- Bread choices: Use sourdough, multigrain, or whole wheat rolls if preferred.
storage/reheating
Wrap leftover paninis in foil and store in the refrigerator for up to 2 days.
To reheat, warm in a skillet or toaster oven until heated through and crisp. Microwaving is not recommended, as it may soften the bread.
If making ahead, assemble the sandwiches but do not grill. Store covered in the refrigerator and grill fresh when ready to serve.
FAQs
Can I use frozen spinach?
Yes, thaw and drain well before sautéing to avoid excess moisture.
Can I make this panini without a press?
Yes, use a heavy skillet or grill pan and press down with another pan or spatula.
Is this recipe suitable for freezing?
The cooked and assembled (but ungrilled) paninis can be frozen. Thaw in the fridge overnight and grill when ready to eat.
What other fillings can I add?
Try sautéed onions, tomatoes, avocado, or breakfast sausage for added flavor.
Can I use egg whites only?
Yes, substitute whole eggs with an equal amount of egg whites for a lighter version.
What’s the best cheese for melting?
Cheddar, gouda, or fontina melt well and offer strong flavor. Use what suits your taste.
How do I avoid soggy bread?
Allow the scrambled eggs to cool slightly before assembling and ensure the spinach is well drained.
Can I serve this cold?
These paninis are best enjoyed warm when the cheese is melted and the bread is crisp.
Can I make a gluten-free version?
Yes, use gluten-free sandwich rolls and ensure all other ingredients are certified gluten-free.
What sides go well with this panini?
Serve with fresh fruit, a green salad, or roasted potatoes for a complete breakfast.
Conclusion
The spinach, egg, and cheese breakfast panini offers a comforting, flavorful, and portable way to enjoy a balanced breakfast. With its crispy grilled bread and savory, protein-rich filling, it’s an excellent choice for busy mornings or relaxed brunches. Easy to customize and quick to prepare, this panini is a reliable favorite you’ll want to make again and again.
Print
Spinach, Egg & Cheese Breakfast Panini
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 panini
- Category: Breakfast
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
Panini doré grillé farci d’œufs brouillés moelleux, de fromage fondu, d’épinards sautés et de morceaux de bacon fumés : ce copieux petit-déjeuner à emporter est croustillant à l’extérieur, riche et savoureux à l’intérieur, et parfait pour les matins en déplacement.
Ingredients
- 6 petits pains ciabatta ou petits pains à sandwich carrés
- 6 gros œufs
- 1/4 tasse de lait
- Sel et poivre au goût
- 1 cuillère à soupe d’huile d’olive
- 2 tasses d’épinards frais, hachés
- 1/2 tasse de bacon cuit et émietté (ou champignons sautés pour les végétariens)
- 1 1/2 tasse de fromage cheddar râpé
- Beurre pour griller
Instructions
- Dans un bol, fouettez ensemble les œufs, le lait, le sel et le poivre.
- Faire chauffer l’huile d’olive dans une poêle à feu moyen. Faire revenir les épinards 2 à 3 minutes jusqu’à ce qu’ils ramollissent, puis ajouter les œufs brouillés et les faire cuire jusqu’à ce qu’ils soient cuits. Incorporer le bacon et retirer du feu.
- Ouvrez chaque rouleau et disposez-y une cuillerée du mélange d’œufs et une généreuse pincée de fromage râpé.
- Fermez les sandwichs et beurrez les côtés extérieurs du pain.
- Faire griller dans un presse-panini ou une poêle à feu moyen jusqu’à ce que le tout soit doré et que le fromage soit fondu, environ 3 à 4 minutes de chaque côté.
- Servir chaud, éventuellement accompagné de feuilles de basilic frais.
Notes
- Remplacez le bacon par des champignons sautés ou du bacon végétal pour une option végétarienne.
- Utilisez un mélange de fromages comme la mozzarella et le provolone pour plus de saveur.
- Envelopper dans du papier aluminium pour garder au chaud pour le petit-déjeuner à emporter.
Nutrition
- Serving Size: 1 panini
- Calories: 390
- Sugar: 3g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 220mg
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