Breakfast Taco Panino

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I am an insane busy person. For some reason I keep piling on the projects until I have days where I just implode and lie on the sofa all night watching Dexter because sometimes he seems pretty reasonable.

Anyway. I’ve got this blog, and another blog, and I’m supposed to be writing for the Examiner, and then I’m working on an iPhone app, and I’m trying to write this book, and I have a 9-5 job, and it’s almost National Novel Writing Month and I decided to sign on as a co-municipal liaison because I love NaNo so much (and apparently hate myself). There’s also that whole issue of the family and how I need to be there for them.

And I signed up for half-marathon training.

I’m not a runner but I’ve always had a secret desire to be one. I posted about the Couch to 5k program earlier in the year but as it turns out it is pretty hard to do when you don’t have the accountability of other people around. At least for me. So I signed up with a local group and it has been going pretty well. I am s-l-o-w but I’ve been noticing my runs get better, so I’m hoping my speed improves too.

But now that I’m running 4x a week I am finding I am starved the second I get home. And that means I have to make something.

In Austin breakfast tacos are king, but I’m not always excited about eating tortillas. So when Foodbuzz told us they were once again teaming up with Nature’s Pride for the Foodbuzz Festival, I was well on my way to recipe planning.

I’ll be honest – normally we buy our bread at the farmers’ market, or I make it. But with a kid who is addicted to peanut butter and a husband who loves sandwiches, we often run out before the market. And even though I’ve tried multiple times, my sandwich bread just doesn’t work well for sandwiches. So, from time to time I end up trying to find the healthiest bread at the grocery store. Many brands are now promising no HFCS, but the loaves still have that odd squish factor that weirds me out after eating real bread for so long. When I went to check out the Nature’s Pride bread I looked at all the different kinds for quite a while. I’m pretty sure the worker at Super Target thought I was nuts.

Breakfast Taco - Chorizo, eggs and cheese get sandwiched between slices of hearty multigrain bread to make breakfast taco paninos.

Finally I selected the 12-grain, which sounded like it would be a strong bread to hold its own against my creation. It’s really tasty on its own – nutty and toasts nicely. Really yummy with some Irish butter. It is slightly sweet as it has both honey and sugar in it, but I don’t necessarily think bread cannot have sugar in it. My homemade olive oil bread has sugar, and I’m a sucker for challah. All I’m saying is, I’ll be buying this bread again the next time the need arises.

Everything else I used for this recipe came from my farmers’ market. I love that I can get fresh, delicious chorizo in addition to eggs, produce, and cheese.

Breakfast Taco - Your favorite taco ingredients get mixed with eggs and grilled between bread to make a breakfast taco panino.
Breakfast Taco Panino image on Stetted

Breakfast Taco Panino

A easy breakfast sandwich
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine Tex-Mex
Servings 1 serving
Calories 1411 kcal

Ingredients
  

  • 2 slices Nature’s Pride 12 Grain bread
  • 2 ounces Mexican chorizo
  • 1 egg
  • 1/4 cup shredded cheese
  • 2 tablespoons chopped tomato
  • 1 tablespoon chopped jalapeño
  • 2 tablespoons salsa of choice, instead of the tomato and jalapeño, if you like

Instructions

  • Heat panini pan and press over medium (or turn on automatic press).
  • In a small frying pan, crumble the chorizo and cook over medium until just browned. Crack in egg and scramble together. When egg is just about cooked, add tomato and jalapeno (or salsa) and stir while cooking to mix. If possible, scoot mixture into a rectangle shape and cook a little longer to help with moving it to the bread.
  • Lightly coat one side of each piece of bread with nonstick spray. Place one slice bread on panini pan and put half the cheese on. Top with the chorizo-egg mixture and then then rest of the cheese. Place the other slice of bread on top.
  • Cover bread with panini press and press down slightly, then let cook. Flip over after a couple of minutes if your press isn’t grooved. As you are just crisping the bread and melting the cheese, cooking time should only be about 5 minutes.

Nutrition

Calories: 1411 kcalCarbohydrates: 183 gProtein: 59 gFat: 48 gSaturated Fat: 18 gCholesterol: 264 mgSodium: 2908 mgFiber: 12 gSugar: 26 g
Tried this recipe?Share on Instagram and mention @stetted or tag #stetted!

Disclaimer: Foodbuzz provided a coupon for a free loaf of bread for this project. I also purchased some bread on my own.

11 Comments

  1. megan, i just ran my first half marathon in March! you can do it! i only gave myself 4 months to train, and i loved eating whatever I wanted because when you’re running the longer distance runs, you really can. enjoy & can’t wait to see how you progress! i am SUPER slow still… 🙂

  2. I have never thought of a breakfast panini, this is a great idea.

    I have a number of panini entries on my blog, you have inspired me to do something different.

    Now I just have to figure out my spin on making a breakfast panini.

    1. @Evan @swEEts,

      I saw the Griddler at Costco for $70, and refurbished one show up pretty regularly for $50.

      We love ours and I recommend it without hesitation.

    2. Evan, to echo what Mike said, I would recommend getting something like the Griddler. I bought a cast-iron panini pan (because it was cheaper than the Griddler), and then like a week later I bought an electric griddle. Duh me! Definitely go for the multi-tasking kitchen tools.

  3. You sound like a busy person. I have always heard “If you need something done,give the job to a busy person. They will get it done.”I have found that to be true during my entire life of 64 years.

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