Breakfast is the most important meal of the day and yet more times than not we end up neglecting it because of busy mornings, which leads to grabbing a less than filling and healthy option on the way out the door. Thats why I have started meal prepping breakfast options on Sundays to ensure that we start our day the right way all week long. Breakfast paninis are great for meal prepping because you can add whatever ingredients you have on hand and they store in the freezer or the refrigerator perfectly. Not only are these paninis great for meal prepping, but they are also great for weekend breakfasts while entertaining family and friends, especially with the holidays right around the corner because you can batch cook them. (Hello, easy recipe!) My veggie loaded egg and bacon breakfast paninis are packed with hearty ingredients to nourish you and are the perfect solution to making sure you start your day out the right way!

One of the ways I make these paninis super easy for you is that instead of making individual eggs for each sandwich, I make one sheet pan frittata, cut it into squares and then you just have to assemble the paninis! Clean up is way easier and you can load up the frittata with tons of veggies too, adding even more goodness to your sandwich. I love that these are customizable and that you can use up any leftover vegetables from the weekend and throw them into the eggs. I use 2 cups of kale, mushrooms, onions, and tomatoes, but feel free to get creative with this idea. There are so many possibilities when it comes to a great breakfast panini and that’s just one of the reasons why I love them so much.

While meal prepping these paninis is a must try, they are also great for brunch or breakfast on the weekend, especially with the holidays approaching. Holiday seasons inevitably means fuller houses and more hungry bellies to feed and you can bet that these breakfast paninis are always a crowd pleaser. I am all about no stress entertaining, so serve these paninis up with some fresh fruit and call it a day! Doesn’t get much easier than that!

If you are all about that breakfast meal prep, you might also want to check out my Chia Pudding, Three Ways, which is also so great for starting your day off right!

Happy meal prepping y’all!

Ingredients:

• 6 Ciabatta Rolls (can sub bread)

• 10 Eggs

• 1/2 Cup Chopped Mushroom

• 1/2 Cup Chopped Onion

• 2 Cups Chopped Kale or Spinach

• 1/2 Cup Chopped Tomatoes

• 1 1/2 Tsp. Kosher Salt

• 1/2 Tsp. Black Pepper

• 1 Tbsp. Fresh Basil

• 1 Tbsp. Milk of Choice

• 1 Tsp. Olive Oil + more for brushing bread

• 6 Slices of Cheese of Choice (I used Colby Jack)

• Cooked Bacon (can sub turkey bacon, Canadian ham, or omit)

Directions:

• Preheat oven to 350 degrees.

• Heat a skillet over medium heat and add oil, mushroom, onion, kale, tomatoes, and season with 1/2 of the salt and pepper and sauté for 2-3 minutes until veggies are just tender. Take off heat and let cool.

• Beat eggs with milk and season with the rest of the salt and pepper and then fold in cooled veggies and basil. (Make sure they are cool so you don’t scramble your eggs.)

• Line a 9 x 13 baking dish with parchment paper and then pour egg mixture into the pan. (Parchment ensures the eggs comes out for slicing.)

• Bake for 15-18 minutes until eggs are firm and cooked through.

• Let the eggs cool slightly, and then remove the eggs from the pan.

• Slice the frittata into squares the size of the ciabatta rolls. I cut mine into 6 squares and it was the perfect size for the rolls.

• Place a slice of the frittata on the bottom side of bun, top with bacon, and cheese, and then place the top on the sandwich.

• Brush each side with olive oil and then use a panini press to melt the cheese and press the sandwich. You can alternatively use a griddle and a heavy skillet to press the sandwich.

• Remove and serve immediately or let cool and then wrap in plastic wrap to freeze or store in the fridge for the week for easy breakfasts on the go.

Note: Cut the frittata based on the size of the bread you are serving it on. I have used english muffins, toast, and croissants for this too.

You will love having these sandwiches ready to go in the fridge! Your whole family will thank you.