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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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With mustard, maple syrup and prosciutto, this is a yummy twist on the usual bacon-and-egg sandwich. Your family will agree that this is one breakfast worth waking up for!—Erin Renouf Mylroie, Santa Clara, Utah Ingredients:
3 eggs |
2 egg whites |
6 tablespoons fat-free milk |
1 green onion, thinly sliced |
1 tablespoon dijon mustard |
1 tablespoon maple syrup |
8 slices sourdough bread |
8 thin slices prosciutto or deli ham |
1/2 cup shredded sharp cheddar cheese |
8 teaspoons butter |
Directions:
1. In a small bowl, whisk the eggs, egg whites, milk and onion. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture; cook and stir over medium heat until completely set.
2. Combine mustard and syrup; spread over four bread slices. Layer with scrambled eggs, prosciutto and cheese; top with remaining bread. Butter outsides of sandwiches.
3. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Cut each panini in half to serve. Yield: 8 servings.
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