Cheddar Bread Breakfast Panini

Ingredients

• 3 oz sharp cheddar cheese shredded
• 1.5 cups milk 
• 0.3 teaspoon ground pepper red (cayenne)
• 7  eggs 
• 0.3 cup whipping cream 
• 2 teaspoons butter 
• 0.3 teaspoon salt 
• 0.5 teaspoon pepper black
• 6 oz cheddar cheese 
• 1 serving olive oil cooking spray 
• 1 cup baby spinach fresh loosely packed
• 3.8 cups frangelico 

Equipment

• bowl
• frying pan
• oven
• loaf pan
• toothpicks
• grill

Directions

1. Heat oven to 350°F. Spray 8x4- inch loaf pan with cooking spray. In medium bowl, stir Bisquick mix and 3/4 cup cheese.
2. Add milk, red pepper and 1 of the eggs; stir 2 minutes. Spoon into pan.
3. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool completely, at least 1 hour 30 minutes.
4. In medium bowl, beat remaining 6 eggs and the whipping cream. In 10-inch nonstick skillet, melt butter over medium heat.
5. Add egg mixture; cook, stirring occasionally, until almost set.
6. Sprinkle with salt and black pepper; remove from heat.
7. Heat closed contact grill 5 minutes.
8. Cut loaf diagonally into 8 (1/2-inch) slices.
9. Place 1 cheese slice on each of the 4 bread slices; spoon scrambled eggs on top. Top with another cheese slice. Top with remaining bread. Spray tops with cooking spray.
10. Place sandwiches on grill. Close grill; cook 2 to 3 minutes or until bread is toasted and cheese is melted.
11. Add spinach to each sandwich before serving. To serve, cut each sandwich in half.