My husband been traveling for work a lot lately and that gives me the opportunity to cook things he doesn’t or can’t eat. Although he likes eggs, he can’t eat them. This means breakfast for dinner takes on a whole new meaning for me, an opportunity to indulge in one of my favorite meals or variants of a lumberjack breakfast. Mostly because I value sleep to much to take the time to make a fancy breakfast before work.
My breakfast panini has all the elements of a lumberjack breakfast: toast, bacon, sausage, eggs, and even a little cheese thrown in.
I got the idea to make a breakfast panini from the Pioneer Woman. A few months ago she posted a breakfast patty melt and I almost made that instead of this. But as much as I like a good patty melt, especially the caramelized onions, what I don’t really like is the greasiness of the bread. When I make a panini, I either keep the bread dry or use just a tiny bit of olive oil – no greasy bread. Once I finally got around to making this, I didn’t feel like taking the time to caramelize the onions so it turned into a little more standard breakfast sandwich done panini style.
Here’s what you need:
We’re going to start by getting all the sandwich layers ready.
I like to bake the bacon in the oven – it’s hands off and it gets you nice flat, crispy strips which are perfect for sandwiches! Here’s how.
Next it’s time to fry the sausage patty. Some of you may be thinking, does she really need both bacon AND sausage in a breakfast panini? Do most of you just pick either bacon or sausage for breakfast? Actually, so do I. But when I was trying to decide which to use, I had an epiphany. Bacon cheeseburger. Think of the sausage as the burger and now it doesn’t seem so crazy, does it? Anyway, back to the sandwich.
I used about a ¼ lb of bulk breakfast sausage and shaped it into a thin oblong patty the matches the shape of the sourdough bread I’m using. Fry over medium heat until fully cooked, this took about 6-7 minutes per side for me, and don’t worry if the sausage patty breaks – the gooey cheese will hold it in.
Lightly brush one side of the bread with olive oil. I don’t use a lot because I don’t want it greasy, a thin layer is just enough to help make it crispy and give it some nice color.
The last thing you want to do is cook the eggs so they go on the sandwich nice and fresh. I used two eggs for my sandwich and beat them with about a teaspoon of water before scrambling them over medium heat. You can even use the same pan you cooked the sausage in, just wipe out all but a little bit of grease to scramble the eggs in.
Now it’s time to assemble. Start with the bread, oil side down. Add a slice and a half of muenster cheese (or enough to completely cover the bread), the sausage patty and eggs.
Now for the bacon. I used a slice and a half, but essentially you want to cover the entire sandwich.
And more cheese. The extra cheese is very important because it glues the bacon in to the sandwich and well because more cheese is always good.
Now place the sandwich into a panini press preheated to medium-high (Tory and I both have and love this model). If you don’t have a panini press use a skillet heated to medium high and press down another heavy skillet on top, flipping half way through.
Cook until the crust is lightly golden and the cheese is melted, about 5 minutes. See how nice and gooey that is?
Cut the sandwich in half and get ready to dig in!
All of my favorite breakfast items together in one amazing sandwich.
- ¼ lb bulk breakfast sausage
- 2 slices sour dough bread
- Olive oil
- 2 eggs
- 1-1/2 slices of bacon, cooked until crispy
- 3 slices muenster cheese
- Form the sausage patty to match the shape of your bread. Fry in a skillet over medium heat until completely cooked, about 6-7 minutes per side.
- While the sausage is cooking, lightly brush one side of each slice of bread with olive oil.
- Remove sausage patty from the pan and all but a little bit of the grease. Beat the eggs with about a teaspoon of water. Add the beat eggs to the pan and lightly stir until cooked.
- Assemble the sandwich: bread, oil side down; a slice and a half of cheese, sausage, eggs, bacon, remaining cheese, and the top piece of bread, oil side up.
- Place the sandwich in a panini press preheated to medium-high. Cook for about 5 minutes until the crust is lightly golden and the cheese is melty.
- Slice and enjoy.