Egg and Breakfast Sausage Panini



4 servings



1 tsp. (5) butter
3 green onions, chopped
6 maple flavoured breakfast sausages,fully cooked and
broken into sm. pieces
1/2 cup (125) pecan pieces
4 lg. eggs, beaten
salt and pepper to taste
8 thick slices of Italian-style bread
1 tub (200 g) Tre Stelle® Bocconcini Cheese,
drained and cut into 1/4” slices
butter for panini press or
grill pan
maple syrup and fresh fruit for garnish (optional)


In a large skillet, melt butter over medium heat. Add the onions, sausages and pecans; sautÉ until onions are just softened, about 3 minutes. Add eggs and cook, stirring with a wooden spoon, until eggs are firm but not dry. Remove from heat and set aside. Meanwhile, heat a panini maker or a grill pan over medium-high heat. Divide sausage mixture into 4 portions and mound each portion on one slice of bread. Top each with Bocconcini slices and top with remaining bread slices. Lightly butter the outside of each panini. Cook until both sides of each panini are golden; serve promptly. Serve warm and garnish with maple syrup and fresh fruit if desired.Makes 4 panini”™s.

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This recipe was provided by Tre Stelle

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