Skinny Scrambled Egg Whites, Bacon, Toast Cups

What a great way to fancy up usual scrambled eggs and toast!  I’m using a slice of healthy bread to create a vessel to hold the scrambled egg whites and bacon. It’s so fun to eat!  Leave out the bacon to make it vegetarian and add some chopped veggies such as tomatoes or red bell peppers. Each serving has 193 calories and 4 grams of fat. No need to wait for the weekend either…So amazingly simple to make, I find myself making this at least a few times a week!
Skinny Scrambled Egg Whites, Bacon, Toast Cups

Helpful Tips About this Recipe

Makes 2 servings (1 egg cup each)

Shopping Tips

I’ve combed the supermarket shelves looking for one of the leanest regular bacon choices and Oscar Meyer Center Cut Bacon is my favorite, compared to most regular bacon. It’s much lower in fat and calories, 3 slices contain 70 calories and 4.5 grams of fat. Once cooked and drained on paper towels, most of the fat soaks into the paper, not in the bacon, so the fat is further cut down.
Milton’s Multi-Grain Bread is sold in most large supermarkets and Trader Joe’s.

WW Freestyle SmartPoints
WW SmartPoints
Weight Watchers POINTS PLUS
SKINNY FACTS: for 1 egg cup
193 calories, 4g fat, 23g protein, 21g carbs, 3g fiber, 428mg sodium, 5g sugar


Skinny Scrambled Egg Whites, Bacon, Toast Cups

Skinny Scrambled Egg Whites, Bacon, Toast Cups

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Main Course
Cuisine American
Servings 2
Calories 193 kcal


  • 2 slices multi-grain or whole wheat bread, I used Milton’s Multi-Grain bread, crusts removed
  • 2 teaspoons reduced-fat butter or Smart Balance Light
  • 3 slices Oscar Meyer Center Cut Bacon, see shopping tip
  • 6 egg whites (¾ cup)
  • ¼ cup scallions, sliced


  • Preheat oven to 350 degrees. Coat a muffin tin with cooking spray.
  • Cut off crust and flatten bread with a rolling pin. Spread a teaspoon of butter on one side of each bread slice. Press bread, buttered side down, into 2 muffin cups. The top of the bread does fan out a little. Just be sure you create enough room to add the scrambled eggs. Bake at 350 for 12-15 minutes.
  • In the meantime, in a medium nonstick pan, add bacon.  Cook on each side until browned and crispy. Drain fat and set bacon aside on paper towels.
  • In the same pan, add egg whites and scallions. Crumble in cooked bacon and scramble egg whites until eggs are completely set. Add a little salt and pepper, if desired.
  • Divide and spoon into bread cups and serve with a fork and knife.


Serving: 1egg cupCalories: 193kcalCarbohydrates: 21gProtein: 23gFat: 4gSodium: 428mgFiber: 3gSugar: 5gBlue Smart Points: 4Green Smart Points: 4Plus Points: 5
Tried this recipe?Let me know how it was!

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