- 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
- 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.
Reviews for Scrambled Egg Poppers(9)
Sort By :
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.
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.
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.
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...
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".
More Recipe Collections
- Bacon Recipes >
- Breakfast Egg Recipes >
- Breakfast Recipes >
- Brunch Egg Recipes >
- Cheese Recipes >
- Comfort Food Breakfast Recipes >
- Comfort Food Recipes >
- Egg Recipes >
- Eggs Recipes >
- Healthy Breakfast Recipes >
- Healthy Cooking Breakfast Recipes >
- Healthy Cooking Recipes >
- Healthy Recipes >
- Low Fat Breakfast Recipes >