Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.

+ 1 tsp. butter, plus more for bread
+ 3 green onions, chopped
+ 4 fully cooked breakfast sausages (thawed if frozen), chopped
+ 1/2 c. Georgia pecans
+ 4 large eggs, well beaten
+ 8 thick slices Italian bread
+ 4 oz. yellow cheddar cheese, thinly sliced

1. In non-stick skillet, melt butter over medium heat. Add onions, sausages, and pecans; sauté until onions are just softened, about 3 min. Add eggs and cook, stirring constantly, until eggs are firm but not dry. Transfer sausage mixture to plate.
2. Heat a panini maker or a grill pan over medium-high heat. To make 4 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. 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.

TIP: Panini are Italian sandwiches, generally pressed and pan-grilled, made with a variety of fillings, especially leftovers. While a panini-maker or grill pan is ideal for their preparation, this breakfast version, which pairs nutty pecans with a classic morning-food mixture of eggs, onions, cheese, and sausage, can also be cooked in a standard skillet.

Calories: 544;   Total Fat: 31g;   Saturated Fat: 12g;   Cholesterol: 273mg;   Total Carbs: 35g;   Fiber: 3g;   Protein: 26g;   Sodium: 811mg;