Breakfast Panini
1. In large skillet, heat oil over medium heat; add potatoes and cook 5 to 8 minutes or until browned, stirring occasionally. Meanwhile, preheat heavy skillet or grill pan over medium heat.
2. In large bowl, whisk eggs, milk, salt and pepper. Add egg mixture to skillet with potatoes; cook 2 to 3 minutes or until eggs are set, stirring occasionally. Spoon one-quarter of the egg-potato mixture onto bottom halves of each bagel; top each with 1 slice ham, 1 slice tomato, 1 slice cheese and top half of bagel. Spray both sides of sandwiches with nonstick cooking spray.
3. In batches if necessary, cook sandwiches 6 to 8 minutes or until bagels are golden brown and cheese melts, turning once and pressing down occasionally with large spatula.
- 15 g Fat
- 6 g Saturated fat
- 306 mg Cholesterol
- 1255 mg Sodium
- 64 g Carbohydrate
- 3 g Fiber
- 29 g Protein
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Nutritional Information
- 15 g Fat
- 6 g Saturated fat
- 306 mg Cholesterol
- 1255 mg Sodium
- 64 g Carbohydrate
- 3 g Fiber
- 29 g Protein
Directions
1. In large skillet, heat oil over medium heat; add potatoes and cook 5 to 8 minutes or until browned, stirring occasionally. Meanwhile, preheat heavy skillet or grill pan over medium heat.
2. In large bowl, whisk eggs, milk, salt and pepper. Add egg mixture to skillet with potatoes; cook 2 to 3 minutes or until eggs are set, stirring occasionally. Spoon one-quarter of the egg-potato mixture onto bottom halves of each bagel; top each with 1 slice ham, 1 slice tomato, 1 slice cheese and top half of bagel. Spray both sides of sandwiches with nonstick cooking spray.
3. In batches if necessary, cook sandwiches 6 to 8 minutes or until bagels are golden brown and cheese melts, turning once and pressing down occasionally with large spatula.