Breakfast Panini with Roasted Red Pepper Spread



  • pinch cayenne pepper
  • 1/2 TSP fresh garlic, minced
  • 2/3 cups roasted red peppers from jar, drained
  • cooking spray
  • cayenne pepper
  • fresh garlic, minced
  • 1 1/2 TSP balsamic vinegar
  • 6 entire eggs
  • butter
  • 1 cup of low-fat milk or water
  • 1 1/2 cups fresh spinach leaves, rinsed and packed
  • 1/2 cups low-fat Swiss cheese, shredded
  • 2-3 strips of turkey bacon, cooked and crumbled
  • pinch of Mrs. Dash seasoning blend (optional)
  • 1/3 cup low-fat cream cheese


  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.


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