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Breakfast Panini with Roasted Red Pepper Spread

Breakfast Panini with Roasted Red Pepper Spread

Breakfast Panini with Roasted Red Pepper Spread

Serving Size: 3

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

Ingredients
Quantity
low-fat cream cheese
1/3 cups
roasted red peppers from jar, drained
2/3 cups
fresh garlic, minced
1/2 teaspoons
balsamic vinegar
1 1/2 teaspoons
cayenne pepper
pinch
eggs
6
Ciabatta bread rolls (or 4 slices of whole-wheat bread)
2
butter
low-fat milk or water
1 tablespoons
fresh spinach leaves, rinsed and packed
1 1/2 cups
low-fat Swiss cheese, shredded
1/2 cups
turkey bacon, cooked and crumbled
2 to 3 strips
Mrs. Dash seasoning blend (optional)
pinch
cooking spray

Directions

FOR THE SPREAD: Add roasted red pepper spread ingredients to a small food processor. 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. In a mixing bowl, add eggs and water or milk. Beat mixture until well blended. Grease a nonstick skillet over medium heat. Add spinach leaves and cook, stirring often, for about one minute. Add pinch of Mrs. Dash seasoning blend if desired. Add egg mixture to spinach leaves in skillet. 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. Remove half of egg mixture; spread on roll or bread slice. Top with remaining bread half. Toast both sides of sandwich on a panini press. The spread makes about 1 cup, leaving plenty to use for extra sandwich spread or vegetable dip.

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