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Scrambled Egg Poppers Recipe

Scrambled Egg Poppers Recipe photo by Taste of Home

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These handy grab-and-go breakfast treats are ideal for busy mornings and sure to be a favorite with kids. Katie Williams — Black Creek, Wisconsin

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Healthy

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Scrambled Egg Poppers Recipe

Prep: 15 min. Bake: 25 min.

Yield: 8 Servings

15 25 40

Ingredients

2 loaves (1 pound each) frozen whole wheat bread dough, thawed
8 eggs
1/2 cup fat-free milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup bacon bits, divided
1/2 cup shredded cheddar cheese

Directions

Divide each loaf into eight pieces. Roll into balls. Place in muffin cups coated with cooking spray. Bake at 350° for 20-25 minutes or until golden brown.
Meanwhile, in a large bowl, whisk the eggs, milk, salt and pepper; stir in 1/4 cup bacon bits. Coat a large nonstick skillet with cooking spray and place over medium heat. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, remove from the heat.
Using a melon baller, scoop out the center of each roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Spoon 3 tablespoons cooked egg mixture into each roll. Top with remaining bacon bits and sprinkle with cheese. Bake 2-3 minutes longer or until cheese is melted. Yield: 8 servings.

Nutritional Facts 2 poppers equals 252 calories, 10 g fat (4 g saturated fat), 224 mg cholesterol, 637 mg sodium, 25 g carbohydrate, 3 g fiber, 17 g protein.

Originally published as Scrambled Egg Poppers in Healthy Cooking April/May 2010, p27

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Scrambled Egg Poppers

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Reviewed on Jun. 05, 2012 by izzybrooks

I'm just writing to laugh in agreeance with the below comment. yeah really. it's not up to the person who submits a recipe to tell u how to handle the extra bread. like if a recipe calls for a half an onion is the person supposed to give u ideas on how to utilize the other half? some people are insane. now back to the recipe...I think I'll stick with my giada recipe for frittatas that I adapted to taste. no dough to deal with. just eggs, milk, pepper n whatever u want to add in. 6 eggs make 8 frittatas in a muffin tin and theyre done in 15-18 min.

Reviewed on Jun. 05, 2012 by slosh29

I thought these were good..my brother ate a few of them himself. Just a note on some previous reviews..Does a recipe really have to specifically state to use the discarded bread in another recipe in order for you to not consider it waste? I am quite sure if you are worried about wasting it the thought of ways to use it would have occured to you without having to be told to.

Reviewed on Aug. 25, 2011 by wildhoney130

I left the frozen dough in the fridge for 2 days by accident and it doubled in there. I did substitute 2 links of finely chopped Brown & Serve turkey sausage for the bacon bits. I thought this was a delicious and nutritious breakfast. I reheated the left-overs with no problems. I think I will try to freeze the left-overs next time and see how they turn out.

Reviewed on Aug. 18, 2011 by LittleMo21

I actually haven't made this yet, (though it sounds delicious, and I definitely plan to do so) but while I was perusing it, I noticed that one simply ended up tearing out the center of the bread dough - and since one starts with raw dough, I have to ask why? Wouldn't it be easier to simply form the dough-pieces around the muffin cups with something that forced them to keep a popover shape while they baked? Then there's no need to discard anything at all... It was just a thought, but I'm sure I've seen other recipes that manage that sort of popover/individual Yorkshire Pudding shape, so I thought I'd put in my two cents...

Reviewed on Aug. 18, 2011 by J-zel

I agree, I certainly wouldn't discard the bread that was removed. This would be perfect for either a bread pudding recipe or maybe even bread crumbs.

Otherwise, this looks interesting and I think I'll try it but I'll use home made dough (easy to do in the bread machine).

And yes, I would also let the dough rise before baking these "buns".

Reviewed on Aug. 18, 2011 by joelie10

"discard removed bread" is a wasteful option.

Reviewed on Aug. 18, 2011 by happylady13

Do you have to let the dough rise before baking at the start?

Reviewed on Aug. 18, 2011 by vanetarae

I modified the recipe by using store bought rolls, saved a lot of time for a really quick breakfast. I followed the scrambled egg recipe, heated the rolls slightly before filling. Everyone enjoyed them as they headed out the door.

Reviewed on Jul. 04, 2011 by mcbryde

My kids loved these. They were easy to make and were even good left over.