Prosciutto Egg Panini
This Prosciutto and Egg Panini is a simple breakfast sandwich that’s ready no time. With just a handful of ingredients, the crispy prosciutto, melty cheese, and savory eggs make a hearty meal that’s perfect for everyone!
If you’re looking for more breakfast ideas with eggs, you’ll love this breakfast pizza, microwave mug omelet, and baked eggs!
Breakfast sandwiches are a favorite around here.
Though I don’t make them as often as I’d like, they’re a delicious grab-and-go option and are freezer-friendly, too. These breakfast hot pockets, spinach, bacon and feta breakfast sandwich, bacon and tomato frittata, and breakfast quesadillas (one on my most popular recipes) are just a few easy breakfast ideas and are always a hit.
And because breakfast paninis just hit differently, this prosciutto egg sandwich is the new star in town.
If salty prosciutto, scrambled eggs, and cheese are your thing, then this recipe will wow your tastebuds. Not only is it incredibly easy to make, but you probably have most of the ingredients in your kitchen. In just minutes, you can have this filling egg sandwich recipe prepped and ready to be devoured.
I love making this scrambled egg breakfast panini ahead of time and refrigerating throughout the week for an easy breakfast. This is a delicious option for a school breakfast, after-school snack, or even breakfast for dinner.
Prosciutto and Egg Panini Ingredients:
- Butter: unsalted works best, as you can control exactly how much salt goes into this recipe
- Large eggs
- Milk: any kind will work
- Kosher salt and black pepper
- Bread: I used sourdough because it’s my favorite, but any kind will work
- Prosciutto: I used the prep-packaged, thin slices for convenience
- Shredded cheese: your favorite kind
How to Make Prosciutto and Egg Panini Recipe:
- Scramble the eggs: whisk the eggs and milk together in a small bowl. Add butter to a large nonstick skillet and cook until set.
- Layer: spread scrambled eggs, prosciutto, and cheese over two slices of bread and then top with remaining bread slices. Butter outside of sandwiches.
- Cook: add each sandwich to a panini press and cook until bread is browned and cheese is melted.
What Kind of Bread Should You Use?
Your favorite bread works well in this recipe. I prefer a hearty bread, such as sourdough or wheat bread, but English muffins, plain white bread, or even Texas toast would be just as goo
What Kind of Eggs are Best?
I scrambled large eggs for this egg panini, but you could use egg whites or even hard-boiled eggs. Over-easy or sunny side up eggs would also be just as delicious. If using that type of egg, I would put the eggs onto the panini after it is cooked so that the yolks don’t run everywhere.
What Prosciutto is Best for Paninis?
I used the packaged, thin-sliced prosciutto for ease. However, deli-style or your favorite brand would work just as well.
How to Store Leftovers:
Store leftover paninis by wrapping in parchment paper or aluminum foil and placing in the refrigerator for up to three days.
To reheat: microwave for 30-45 seconds or until warmed through. Alternatively, you can reheat this in a skillet on the stove over medium-high heat.
To freeze: wrap sandwich in parchment paper or aluminum foil and place in a freezer-safe container or bag in the freezer for up to two months. When ready to eat, let thaw completely in the refrigerator and then reheat in the microwave or on the stove until warmed through.
Can You Make this Breakfast Panini Ahead of Time?
This panini is best eaten when made fresh, otherwise the bread will get soggy. You can make the scrambled eggs ahead of time, if needed.
Can You Make this Without a Panini Press?
Yes! If you don’t have a panini maker, you can make this sandwich using a skillet or grill pan.
Variations:
There are a lot of different ways to switch up this healthy egg sandwich!
- Swap the prosciutto: use another meat, such as bacon or sausage for a different flavor.
- Use a different kind of cheese: sliced or shredded mozzarella cheese, Swiss cheese, pepperjack or even Parmesan cheese would be tasty.
- Add some fresh herbs or veggies: sliced tomatoes, spinach, or fresh basil would make this prosciutto sandwich burst with flavor.
- Add some seasonings: a touch of garlic powder, Italian seasoning, or ground mustard is a favorite.
- Make an open-faced sandwich: take two slices of sourdough bread (or your favorite bread) and prepare as directed but do not put the second slice of bread on top.
Looking for More Breakfast Ideas? I’ve Got You Covered!
- Belgian Waffle Recipe
- Air Fryer Breakfast Taquitos
- Taco Egg Bake
- Banana Pancakes
- Breakfast Tacos
- Brioche French Toast
Prosciutto Egg Panini
Ingredients
- 3 tablespoons unsalted butter, (divided)
- 4 large eggs
- 3 tablespoons milk, any kind, (I used 2%)
- Salt and pepper, (to season)
- 4 slices bread, any kind, (I used sourdough)
- 4 slices thin prosciutto
- ¼ cup shredded sharp cheddar cheese
Equipment
Instructions
- In a small bowl, whisk eggs, milk, salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium heat. Add eggs to skillet and cook over medium heat until scrambled.
- Take two slices of bread and layer with scrambled eggs, prosciutto, and shredded cheese. Top with remaining bread. Butter the outside of each sandwich.
- Place sandwich in a panini maker and cook for 3-4 minutes, or until bread is golden brown and cheese is melty. Repeat with second sandwich. Serve immediately.
Notes
- Leftover panini will keep in the refrigerator for up to three days.
- To freeze, wrap sandwich in parchment paper or aluminum foil and place in a freezer-safe container or bag in the freezer for up to two months. When ready to eat, let thaw completely in the refrigerator and then reheat in the microwave or on the stove until warmed through.
- If you don’t have a panini press, you can make this sandwich using a skillet or a grill pan.
- See my tips and tricks for making this Prosciutto Egg Panini above the recipe box.
