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Breakfast Panini with Georgia Pecans, Cheddar and Sausage



  • Current rating: 5.0/5
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1 rating


1 tsp. 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 oz. yellow cheddar cheese, thinly sliced


  1. 1
    In non-stick skillet, melt butter over medium heat. Add the onions, sausages, and pecans; sauté 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.
  2. 2
    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.
  3. 3
    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.


Photo courtesy of the Georgia Pecan Commission.

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cuisines North & South American
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