Wild Mushrooom Breakfast Panini with Parmesan-Cream Cheese Spread

• PHILADELPHIA Original Cream Cheese, softened
• 1-1/2 cups KRAFT 100% Shredded Parmesan Cheese
• 1-1/2 cups OSCAR MAYER Real Bacon Bits
• 2 Tbsp. fresh thyme, finely chopped
• 1 Tbsp. fresh sage, finely chopped
• 48 slices sourdough bread, sliced
• 1 gal. wild mushrooms (shiitake or crimini), sauteed, seasoned
• 72 each eggs
• 3 cups shallots, sliced, sauteed, seasoned
• 3 cups sun-dried tomatoes
• 3 cups butter, softened

1. Combine cream cheese, Parmesan cheese, bacon, thyme and sage; refrigerate until ready to use.
2. For each serving: Scramble 3 eggs; season to taste.
3. Spread about 2-1/2 Tbsp.
4. cream cheese mixture onto each of 2 bread slices.
5. Cover 1 slice with 2/3 cup mushrooms, eggs, 2 Tbsp.
6. shallots and 5 tomato pieces; top with remaining bread slice, cream cheese-side down.
7. Spread outside of sandwich with 2 Tbsp.
8. butter; cook in panini press until golden brown.

philadelphia original cream cheese, parmesan cheese, bacon, fresh thyme, fresh sage, bread, wild mushrooms, eggs, shallots, tomatoes, butter

Taken from www.kraftrecipes.com/recipes/wild-mushrooom-breakfast-panini-parmesan-cream-cheese-spread-115793.aspx (may not work)