Bacon & Egg French Toast Panini

  • Cooking Time: 25–30 minutes total Bacon: 15 minutes Eggs & French toast cook/grill: 10–15 minutes
  • Serving: 4
  • Difficulty: Easy

Ingredients:

For the Panini:

  • 8 slices thick-cut bread (brioche or Texas toast works best)

  • 6–8 slices bacon

  • 4 large eggs

  • 1 cup shredded cheddar or American cheese

  • Butter for grilling

French Toast Custard:

  • 3 eggs
  • ½ cup milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • Pinch of salt

Estimated Nutrition (Per Sandwich):

 
  • Calories: ~620 kcal
  • Protein: ~28g
  • Fat: ~38g
  • Saturated Fat: ~16g
  • Carbs: ~38g
  • Sugars: ~6g
  • Fiber : ~2g
  • Sodium: ~850mg

Note: May vary depending on bread and cheese used.

 Instructions:

1. Preheat Pellet Grill:

  • Set grill to 375°F using applewood, maple, or pecan pellets for sweet/savory balance.

  • Place a cast iron skillet or griddle pan on the grill to preheat.

2. Cook the Bacon:

  • Lay bacon on foil or a grill tray.

  • Cook on grill for 15 minutes, flipping once, until crispy. Set aside.

3. Cook the Eggs:

  • Scramble or fry the eggs on a greased skillet/pan over the grill.

  • Season with salt and pepper. Set aside.

4. Make French Toast Slices:

  • In a bowl, whisk eggs, milk, vanilla, cinnamon, and salt.

  • Dip each bread slice into the custard and cook directly on the grill or skillet for 2–3 minutes per side, until golden brown.

5. Assemble the Paninis:

              Layer:

    1. French toast slice

    2. Cheese

    3. Bacon

    4. Egg

    5. More cheese

    6. Second French toast slice

Brush outsides with butter.

6. Grill the Paninis:

  • Press them using a panini press or cast iron pan on the grill.

  • Cook for 3–5 minutes per side until cheese is melted and the outsides are golden and crisp.

Pro Tips:

  • Add maple syrup or hot sauce for a sweet or spicy twist.

  • Use thick-cut sourdough or cinnamon swirl bread for more flavor.

  • Make ahead and reheat for quick weekday breakfast sandwiches.