Prosciutto, eggs, and melted cheese stuffed into a crusty panini roll – breakfast doesn’t get any better than these upscale breakfast sandwiches.  Just pop in the oven or toaster oven when you wake up and by the time you finish showering and dressing, they’re ready.

If you are lucky enough to have a Trader Joe’s store nearby, they sell fabulous par baked panini rols that work perfectly in this recipe.  If not, most grocery stores also sell some parbaked bread options, choose one of those.  Trader Joe’s is also a good place to buy cheese.  You want a cheese that will melt but won’t get too runny.  Cheeses like Swiss, cheddar, or Jack work well.  My absolute favorite cheese to use with these sandwiches is an Italian Truffle Cheese (that’s how it’s labeled) that trader Joe’s also regularly carries.

Makes 6 Sandwiches

6 parbaked panini rolls (see note above)
6 large eggs
butter for cooking eggs
12 thin slices prosciutto
6 slices cheese
12 slices tomato at serving time (do not freeze), optional

Cut each roll in half and place on a piece of foil (that you will use to wrap the sandwiches in).

Scramble each egg and cook in a saute pan on the stove until set.  Place one cooked egg on each roll.  Top with 2 slices of prosciutto and then a slice of cheese.  Tip:  Place the cheese more towards the center of the sandwich and avoid having it hang off the edges as this will stick to the foil later when cooking.  Top with the roll half and wrap tightly in the foil.  Place cooled sandwiches in a plastic freezer bag and freeze.

When Ready to Eat:
Place foil wrapped sandwiches in a preheated 400 degree F oven for about 40 minutes or until heated through and cheese has melted.  Add sliced tomato, if using.  Serve immediately.