Breakfast Panini with Georgia Pecans, Cheddar & Sausage


    • 1 teaspoon butter, plus more for bread
    • 3 green onions, chopped
    • 4 fully-cooked breakfast sausages (thawed if frozen), chopped
    • 1/2 cup chopped Georgia pecans
    • 4 large eggs, well beaten
    • 8 thick slices Italian bread
    • 4 ounces yellow cheddar cheese, thinly sliced


In non-stick skillet, melt butter over medium heat. Add the onions, sausages, and pecans; sautee until onions are just softened – about 3 minutes. Add eggs and cook, stirring constantly, until eggs are firm but not dry. Transfer sausage mixture to plate.
Heat a panini maker or a grill pan over medium-high heat. To make four panini, divide sausage mixture into 4 portions. Mound each portion on one slice of bread. Top each with one ounce of cheddar, then a slice of the remaining bread.
Very lightly butter the outside of each panini. Cook in batches in panini maker until both sides of each panini are golden; serve promptly. Or, if using a grill pan or skillet, cook two panini at a time, placing a heavy skillet or heat-proof dish on top to weight down panini as they cook. When golden on bottom, turn panini over and grill other side until golden; serve warm.
Nutrition information per panini (using a total of 2 tablespoons butter for all four servings) – calories: 544; protein: 26g; carbs: 35g; saturated fat: 12g; monounsaturated: 14g; polyunsaturated fat: 5g; cholesterol: 273 mg; fiber: 3g; sodium: 811 mg.