Scrambled Egg Poppers

Ingredients:
2 loaves (1 lb. each) frozen whole wheat bread dough, thawed
8 eggs
1/2 c. fat-free milk
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. bacon bits, divided
1/2 c. shredded cheddar cheese

Directions:
Divide each loaf into eight pieces. Roll into balls. Place in muffin cups coated with cooking spray. Bake at 350 degrees 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.

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