Last Updated on 16 September, 2026 by Elby | The Tasteful Pantry
Bacon and egg panini takes everything good about a bacon and egg roll and presses it between crisp, golden bread with plenty of melted cheese and a swipe of chilli jam. The bacon has caramelised edges, the egg stays soft, and the chilli jam cuts through all that salty, cheesy richness with a little sweetness and heat. It’s hot, crunchy, gloriously filling and ready in 15 minutes.
The double layer of cheese is important here. Some goes underneath the egg, some goes over it, and everything melts together in the sandwich press. It helps hold the filling in place and gives you cheese coverage from top to bottom.
This is an excellent breakfast or brunch when you want something more substantial without creating an entire café’s worth of washing up. It also works as a quick lunch or an easy weekend dinner when enthusiasm for cooking is low. For a make-ahead breakfast that feeds more people, try my bacon and egg bake. My pizza scrolls are another useful option when portable, cheesy food is the order of the day.
A Toasted Bacon And Egg Roll With A Better Outfit!
A bacon and egg roll is already difficult to argue with. This panini takes the familiar combination and adds three things that make a very noticeable difference: crisp pressed bread, cheese on both sides of the egg and chilli jam.
The chilli jam isn’t wildly hot. Its main job is to add sweetness, acidity and a gentle kick, breaking through the richness of the bacon, egg and cheese. Without it, the panini is still good. With it, even better.
Turkish bread is my first choice because it becomes crisp on the outside while keeping its light, chewy centre – and if you get one with nigella seeds they add a little something. Ciabatta is also excellent if you prefer a firmer crust. Both are sturdy enough to hold the filling without collapsing or becoming soggy.
The recipe makes two generous serves from one large roll. You can cut it into smaller pieces for a brunch spread, but for breakfast or lunch, half each is a satisfying serve. But no one will judge if you don’t stop at just half.
15-Minute Breakfast Panini Recipe Ingredients
The ingredient list is short, so each part needs to pull its weight.
Turkish bread or ciabatta roll – Choose a roll that feels fresh and has enough width to hold the egg without it hanging over every edge. Turkish bread gives you a lighter, chewier toasted panini, while ciabatta produces a crunchier, more substantial crust. Day-old bread is fine here because the sandwich press brings it back to life beautifully.
Chilli jam – This adds sweet heat and stops the filling from tasting too heavy. The flavour and heat vary considerably between brands, so use one you already enjoy. Tomato chutney, caramelised onion relish or barbecue sauce can step in if chilli jam isn’t your thing.
Eggs – Lightly beat the eggs rather than whisking them aggressively. You only need the yolks and whites combined with a little air mixed through. Cooking them as one soft, folded layer makes the panini much easier to assemble than loose scrambled eggs.
Black pepper – Bacon and cheese already bring plenty of salt, so the eggs only need pepper. You can always add salt at the table after tasting, but I’ve never found it necessary here.
Bacon – Shortcut bacon gives you plenty of smoky flavour without releasing too much fat. Middle bacon or streaky bacon will also work, although you may want to drain off excess fat before cooking the eggs. Cook the bacon until golden around the edges but still slightly tender through the middle. If it becomes very crisp, it can turn tough once pressed inside the sandwich.
Cheese – Use a cheese that melts willingly. Cheddar brings a stronger flavour, Swiss cheese adds a slightly nutty edge, mozzarella gives you plenty of stretch, and burger-style cheese melts with almost suspicious efficiency. A combination also works brilliantly and helps use up the assortment of cheese ends that tends to gather in the fridge.
How to Make a Panini
Step one: Turn on the sandwich press so it can heat while you cook the filling. Slice the roll horizontally, taking care not to make the base too thin. Spread the chilli jam across the cut side of the top half, reaching almost to the edges.
Spreading it on the top rather than the bottom helps keep the base of the panini sturdy. It also allows the jam to warm and mix slightly into the cheese as the sandwich is pressed.
Step two: Crack the eggs into a small bowl, add a generous grind of black pepper and beat lightly until combined.
Step three: Place the bacon in a frying pan over medium heat and cook until browned on both sides with lightly crisp edges. Avoid blasting it over very high heat. Bacon that is burnt at the edges and oddly floppy in the centre is not the breakfast upgrade we’re chasing.
Transfer the cooked bacon directly to the bottom half of the roll. Arrange it evenly, trimming or folding the pieces if needed, then cover it with two slices of cheese.
Putting the cheese between the bacon and egg helps anchor everything together when it melts. It also creates a barrier between the egg and the bread, reducing the chance of a soggy base.
Step four: Pour the beaten egg into the same frying pan. The flavour left by the bacon is useful here, and it also means there’s no need to wash the pan between fillings.
Leave the egg undisturbed briefly, until it begins to set around the edge. Use a spatula to push one edge towards the centre, allowing the uncooked egg to run into the cleared space. Repeat from the opposite side and continue until the egg is mostly set but still looks slightly glossy on top.
Remove the pan from the heat, turn the egg over and leave it for only a few seconds. The remaining heat will finish cooking it without drying it out. You want a soft sheet of egg that can be folded or cut to fit the bread, rather than firm scrambled egg that escapes with every bite.
Step five: Slide the egg onto the bacon and cheese. If it’s wider than the roll, fold the edges inward rather than trimming them away. Place the remaining cheese over the egg, cutting the slice if necessary to spread it evenly.
Add the chilli-jam-covered top of the roll and press down very gently with your hand, just enough to settle the layers before moving the panini.
Step six: Transfer the assembled panini to the heated sandwich press. If your press has a floating lid or adjustable height, lower it until it rests lightly against the bread. Don’t push down hard or you’ll force the egg and cheese out the sides and flatten the lovely open texture of the bread.
Toast until the bread is crisp and golden and the cheese has completely melted. If your press heats unevenly, rotate the panini halfway through.
Leave the toasted panini on a board for about 30 seconds before slicing diagonally. This very short rest gives the melted cheese a chance to settle, so more of it stays inside the panini rather than immediately attaching itself to the knife and board. Eat it while it’s properly hot.
Handy Tips for the Best Bacon and Egg Panini
Heat the sandwich press early. The bacon and egg panini should begin toasting as soon as it goes in. Starting in a cold press warms the filling slowly and can dry out the egg before the bread becomes properly crisp.
Don’t overcook the egg. It will receive more heat in the sandwich press. Stop cooking while it is soft and just set rather than waiting for it to become firm and browned.
Cover the bread with cheese. Use slices that reach close to the edges, or tear them into pieces to fill any gaps. Strategic cheese placement is a perfectly legitimate cooking skill.
Keep the lid light. A panini press needs contact with the bread, not brute force. If your machine doesn’t have a floating lid, lower it gently and hold it just above the sandwich for the first minute before allowing it to rest on top.
Rotate if necessary. Some sandwich presses have warmer and cooler patches. Turning the half toasted panini midway through gives you more even browning and melting.
Let it rest briefly. Thirty seconds is plenty. Leave it much longer and the trapped steam will begin to soften the crust.
No Sandwich Press? No Problem
You can toast the panini in a frying pan over medium-low heat. Place it in the pan and set a second heavy frying pan on top to apply gentle, even pressure. Cook until the underside is golden, then carefully turn the sandwich and repeat.
A lid can help trap enough heat to melt the cheese, particularly if your roll is thick. Keep the heat moderate so the cheese has time to soften before the bread becomes too dark.
What To Serve With A Bacon Egg And Cheese Panini
The toasted panini is filling enough to serve on its own, especially at breakfast. For brunch or lunch, add fresh fruit, sliced avocado or a simple green salad with a sharp dressing.
If you’re feeding several people, cut the toasted panini into smaller pieces and serve it alongside fruit, pastries or other breakfast and brunch dishes. It also works well as part of a relaxed brunch spread because you can cook the bacon and egg beforehand and press each sandwich as it is needed.
Easy Panini Recipe FAQ
Can I make the toasted panini ahead?
Absolutely. You can cook all components and assemble them on the bun. Just toast it in the press when ready to eat. It’ll taste freshly made.
What’s the best cheese to use?
Any that melts well. Cheddar gives a sharp flavour, mozzarella adds stretch, burger or American cheese are supreme for meltiness, and Swiss offers a nutty note. It’s really a preference thing (and what you have available).
Can I use a frying pan instead of a press?
Definitely. Just press the sandwich down gently with a spatula and flip halfway for even toasting. You can also cover with a lid if the cheese is not melting well.
What if I don’t like chilli jam?
Swap for tomato sauce, tomato chutney, BBQ sauce, caramelised onion, or even a dab of mustard – whatever suits your taste buds.
Feedback and More: Have you tried the bacon and egg panini? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
If you enjoyed this recipe, you might like some of my other lunchbox options or breakfast dishes.
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Bacon and Egg Panini
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Equipment
Ingredients
- 100 gram Turkish bread roll - or ciabatta, approx. 15-20cm long and 8cm wide
- 2 tsp chilli jam
- 3 eggs
- pepper
- 140 grams bacon - 4 x large shortcuts
- 50 grams cheese - 3 slices, any type
Instructions
- Slice the roll in half horizontally and spread the jam on the top half.
- Lightly beat the eggs and pepper in a small bowl and set aside.
- Heat a frying pan over medium heat. Add the bacon and cook for 2-3 minutes, or until browned on both sides. Remove from the pan and layer on the bottom half of the roll. Top with two slices of the cheese.
- Turn the sandwich press on.
- Add the eggs to the same pan and leave for 20 seconds. Then take a spatula and push from one edge into the middle. Do the same from the opposite edge. The cooked egg will gather in the middle of the pan, while the raw egg runs out to the sides. Wait another 15 seconds and follow the same process. When no more egg runs to the sides, remove the pan from the heat and flip the egg mixture over. Sit for 10 seconds before sliding on top of the bacon and cheese.
- Cut the remaining cheese slice in half and place on top of the egg.
- Top with the bun lid and place on the heated sandwich press. Close the lid – if your press has a setting to lower the lid to a certain height, have it so it is only just touching the top.
- Leave for 4-5 minutes, or until the top and bottom of the roll are lightly toasted and the cheese has fully melted.
- Remove from the toasted sandwich press and cut in half on the diagonal. Serve immediately.
Nutrition
*Nutrition and calorie figures are estimates only.
