Breakfast Panini with Roasted Red Pepper Spread

Breakfast Panini with Roasted Red Pepper Spread

Serving Size: 3

Nutritional Information: 490 calories, 27g fat, 13g saturated fat, 465mg cholesterol, 981mg sodium, 34g carbohydrate, 2g fiber, 27g protein

Qty Ingredient
1/3 cupslow-fat cream cheese
pinchMrs. Dash seasoning blend (optional)
2 to 3 stripsturkey bacon, cooked and crumbled
1/2 cupslow-fat Swiss cheese, shredded
1 1/2 cupsfresh spinach leaves, rinsed and packed
1 tablespoonslow-fat milk or water
butter
2 Ciabatta bread rolls (or 4 slices of whole-wheat bread)
6 eggs
pinchcayenne pepper
1 1/2 teaspoonsbalsamic vinegar
1/2 teaspoonsfresh garlic, minced
2/3 cupsroasted red peppers from jar, drained
cooking spray
Photo coming soon!

Directions:

FOR THE SPREAD:

  1. Add roasted red pepper spread ingredients to a small food processor.
  2. Pulse until completely blended. Spread butter on one side of each roll; spread the other side of each sandwich with 1-1/2 tablespoons of the roasted red pepper spread.
  3. In a mixing bowl, add eggs and water or milk.
  4. Beat mixture until well blended.
  5. Grease a nonstick skillet over medium heat. Add spinach leaves and cook, stirring often, for about one minute.
  6. Add pinch of Mrs. Dash seasoning blend if desired. Add egg mixture to spinach leaves in skillet.
  7. Gently cook until eggs are set. Remove skillet from heat, sprinkle cheese over the top of the egg mixture and turkey bacon bits over the top of the egg mixture.
  8. Remove half of egg mixture; spread on roll or bread slice. Top with remaining bread half.
  9. Toast both sides of sandwich on a panini press.
  10. The spread makes about 1 cup, leaving plenty to use for extra sandwich spread or vegetable dip.