Bistro Breakfast Panini

Photo: psfreeman

Inspired by an omelet that contained brie, bacon and apples. From Kathy Harding, Richmond, MissouriRecipe published in Taste of Home April/May 2009.

Yield: 2 servings
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  • 6 bacon strips
  • 1 teaspoon(s) butter
  • 4 eggs, lightly beaten
  • 4 slice(s) sourdough bread (3/4 inch thick)
  • 1/8 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper
  • 3 ounce(s) Brie cheese, thinly sliced
  • 8 thin slice(s) apple
  • 1/2 cup(s) fresh baby spinach
  • 2 tablespoon(s) butter, softened


  1. • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
  2. • Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set.
  3. • Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches.
  4. • Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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