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Scrambled Egg Poppers

 Scrambled Egg Poppers
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
8 ServingsPrep: 15 min. Bake: 25 min.


  • 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

2 of 2

Scrambled Egg Poppers (continued)

Directions (continued)

  • 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.