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Scrambled Egg Poppers Recipe
Scrambled Egg Poppers Recipe photo by Taste of Home

Scrambled Egg Poppers Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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).
  3. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, remove from the heat.
  4. 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.
Originally published as Scrambled Egg Poppers in Healthy Cooking April/May 2010, p27

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.

Reviews for Scrambled Egg Poppers

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 5, 2012

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.

MY REVIEW
Reviewed Jun. 5, 2012

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.

MY REVIEW
Reviewed Aug. 25, 2011

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.

MY REVIEW
Reviewed Aug. 18, 2011

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...

MY REVIEW
Reviewed Aug. 18, 2011

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".

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