I often find that when I make paninis for dinner that my bread goes stale before I can use it all. I typically get bakery panini bread, tuscan, rye or sourdough and while it is delicious it does not last too long in the bread box. Here is a great and filling breakfast dish to give you another meal to use up that left over bread.
This recipe is so adaptable, you can really use whatever you want. It is perfect for using up the veggies in your fridge, but still nice enough to serve to guests.
I generally start by chopping up the veggies for my scramble. In this case jalapeño, mushrooms and scallions.
Then I add a little veggie oil to a skillet an heat it on medium low. I add some crushed garlic, my chopped veggies and a dash of salt, cooking until soft. Then I sprinkled in some bacon bits and herbed feta cheese.
In a separate bowl I beat 2 eggs with 1 tbs half and half and some fresh cracked pepper. I add this to the veggie mixture in the skillet and stir a little before letting the mixture set. Then I flip it and let it cook on the other side.
On a plate lay out 2 pieces of panini bread. Add some shredded cheese to one piece. Take the cooked egg mixture from the skillet and put it on top of the cheese. Sprinkle a little more cheese on top and then top with 2nd slice of bread.
At this point you could drizzle some oil on the top of the bread and then put it oil side down in a dry skillet. I usually don’t bother with the oil and just toast in a skillet. This cuts out some fat, but of course with the oil on the bread it is much more tasty! Flip once browned and serve once the cheese is melted and both sides are light brown.