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–+ servings

Skinny Scrambled Egg Whites, Bacon, Toast Cups

Skinny Scrambled Egg Whites, Bacon, Toast Cups

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1egg cupCalories: 193kcalCarbohydrates: 21gProtein: 23gFat: 4gSodium: 428mgFiber: 3gSugar: 5gBlue Smart Points: 4Green Smart Points: 4Plus Points: 5