Ingredients
| Large eggs |
2
|
| Butter, room temperature |
2 tsp
|
| Whole wheat OR white bread |
4 slices
|
| Bacon, fully cooked |
4 slices
|
| Tomatoes |
4 slices
|
| Swiss cheese |
4 slices
|
Directions
- HEAT a panini press according to the manufacturer’s directions.
- BEAT eggs, water, salt, and pepper in a microwave-safe bowl until blended. MICROWAVE on HIGH for 45 seconds; STIR. MICROWAVE until eggs are almost set, about 30 to 45 seconds longer.
- SPREAD butter evenly on one side of each bread slice. LAYER bacon, tomato, scrambled eggs, and cheese evenly on the unbuttered side of two bread slices. COVER with remaining bread, buttered side up.
- GRILL sandwiches in the panini press, on medium-high heat, until bread is toasted and cheese is melted, about 2 minutes.
Insider Tips
- 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.
- This recipe is an excellent source of protein and choline, and a good source of folate.
- Don’t overcook. Scrambled eggs will continue to cook and firm up after being removed from the microwave.
- Microwave ovens vary. Cook time may need to be adjusted.
Nutritional Info
Per serving: 1/2 of recipe
| Calories |
389
|
| Total Fat |
21 g
|
| Saturated Fat |
10 g
|
| Polyunsaturated Fat |
3 g
|
| Monounsaturated Fat |
5 g
|
| Cholesterol |
226 mg
|
| Sodium |
641 mg
|
| Carbohydrates |
27 g
|
| Sugar |
4 g
|
| Fiber |
4 g
|
| Protein |
23 g
|
| Vitamin A |
126 mcg
|
| Vitamin D |
1 mcg
|
| Folate |
52 mcg
|
| Choline |
174 mg
|
| Calcium |
323 mg
|
| Iron |
2 mg
|
| Potassium |
333 mg
|