Preheat oven to 425°F; position the rack to the lower third of the oven. Whisk eggs with water, salt and pepper until well combined; set aside. Using a rolling pin, gently roll out each slice of bread to 1/4-inch thick.
Brush one side of each slice lightly with some of the olive oil. Press bread, oil side down, into 12 standard muffin cups. Bake for 10 to 12 minutes until toasted and golden brown.
Meanwhile, heat remaining oil in a large, nonstick skillet set over medium-low heat; add egg mixture. Cook, stirring frequently, for 8 to 10 minutes or until eggs are set and soft curds have formed.
Fill toast cups evenly with scrambled eggs. Top with salsa and green onion.