Scrambled Egg Poppers Recipe
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
- 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
- 1. Preheat oven to 350°. Divide each loaf into eight pieces. Roll into balls. Place in muffin cups coated with cooking spray. Bake 20-25 minutes or until golden brown.
- 2. Meanwhile, in a large bowl, whisk 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.
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.
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