Tired of the same boring breakfast over and over again? As someone who barely tolerates eggs (as in the only way I eat them are either baked all the way in the oven in a dish or scramble them with cheese). I cannot stand eating basic scrambled eggs every morning. I just won’t do it. Actually I can’t do it.
I’m ashamed to admit how many eggs I’ve wasted by making a bowl of scrambled eggs with veggies and cheese just to toss them away, completely untouched. I wake up hungry, grab some water and get ready for the day. I always save time to make breakfast for myself and our son. I cook eggs a lot of mornings. While our son eats, I just stare at my plate. Then it’s time to go and I haven’t even taken one bite.
It’s sad.
So now that I’m doing Weight Watchers again, I decided it was time to get a better handle on my breakfast. Eggs are zero points, so I need to be eating them. Plus the are filled with some crazy goodness! I just needed to find a new way to prepare them – something different.
I remember years ago when I did Weight Watchers, I stumbled upon a recipe that was super simple and super easy. I just needed to remember it or find it. So I googled what I knew about it…
flatten bread and eggs for breakfast
That’s it.
Do you know what? The recipe pulled up! You got to love technology!
It was a Martha Stewart recipe from 2010 y’all and it was amazing back then, so I was willing to give it a shot. Of course I had to do some tweaks to make it a little more Weight Watcher friendly. But it took less than 7 minutes to prepare and about 10 minutes to bake. Here’s what I did to make my version of the Weight Watchers Egg in a Toast Cup:
I grabbed two slices of bread and flatten them with a rolling pin.
Once flattened, I cut each slice into four equal pieces. I sprayed my mini muffin tin with cooking spray and placed each piece of bread into it.
I baked at 375 for 5 minutes. While the bread is baking, I moved on to the egg mixture.
I cracked open two eggs into a measuring cup. I whisked with a fork and added 1 teaspoon of bacon bits. You can also add in any veggies you want, but keep in mine they need to be diced pretty finely since using the mini muffin tin.
Pour the bread out of the oven and pour the egg mixture on top. Divide 1 Tablespoon of shredded cheese between the 8 muffin cups. Bake at 375 for 10 minutes or until eggs are done.
That’s it!
Super simple. Now of course you can use a larger muffin tin and that would be about 1 egg per muffin. This way you get four mini muffins for the same value – it appears to be more food, making me more satisfied.
The SmartPoints value is 2 for one serving. The entire recipe makes two servings.
If you want to see more about this recipe and some other favorites, check out my Instagram page. I have a stories highlight called WW.
Ingredients Needed:
2 slices of whole wheat bread
2 large eggs
1 teaspoon bacon bits (or cooked turkey bacon diced finely)
1 Tablespoon shredded cheese
any other veggies you want, diced finely
Instructions:
Preheat oven to 375 degrees. Flatten slices of bread using rolling pin. Once flat, cut each slice into four equal pieces.
Spray mini muffin tin with cooking spray. Place one small piece of bread into each muffin tin, being sure to cover the bottom.
Bake the bread for 5 minutes.
While bread is baking, mix eggs, bacon bits and any veggies together in a measuring cup or small bow.
Pour bread once it’s done. Pour egg mixture into the formed bread bowls. Evenly divide the shredded cheese between the muffin tins.
Bake for 10 minutes or until eggs are done.
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