Start your day with these delicious Sausage and Egg Breakfast Muffins, a great protein packed choice that will keep you feeling fuller for longer.
I love breakfast, it is my most favourite meal of the day and a meal I wake up looking forward to. This wasn’t always the case though. Years ago I was one of those breakfast avoiders, who never really ate breakfast, unless you call waking up at 11am in your early 20s and grabbing the nearest unhealthy thing you can find, a breakfast.
What you eat at breakfast is really important, because the choice you make can have an impact on the rest of your day. Choose something high in sugar, and the chances are you will spend the rest of the day craving sugar and it will be harder to stick to plan.
Choosing a good source of protein at breakfast is always a good choice. Pair it up with some healthy speed foods if you really want to help boost your weight loss and this would be perfect. Starting your day off in this way, you will be surprised at how much better the rest of your day will follow in regards to food choices.
These Sausage and Egg Breakfast Muffins are really yummy and can be made in advance and eaten hot or cold or if you prefer hot, you can heat up as you want them. Cold they are kind of similar to a scotch egg without the breading. Yummy right?
I have experimented quite a bit creating my own sausage patties. Extra lean ground pork can be pretty dry, so it’s hard to get that sausage like taste. I’ve found the best thing to add to the mix is either brown sugar or maple syrup. Now you may want to avoid using syns and skip it, but I highly recommend you don’t. The sugar is what helps the sausage caramelize, nothing worse than a pale dry sausage right? You have to trust me on this one.
Depending on how you like your eggs, then you may need to leave these Sausage and Egg Breakfast Muffins in the oven a little bit longer once you add the eggs. I like a soft yolk, so the time was perfect for that. I recommend using medium sized eggs, don’t use large, as they won’t fit in the sausage cups. They are too big and will overflow.
The kids love these Sausage and Egg Breakfast Muffins with some baked beans on the side. I love them with these Sautéed Garlic Mushrooms and Balsamic Tomatoes and Spinach. They would also be lovely with this Tomato and Red Onion Relish
Looking for some more recipes to try? – Previously on Slimming Eats
- 1 year ago: Baked Egg and Ham with Balsamic Tomatoes
- 2 years ago: Marinara Sauce
- 3 years ago: Breakfast Omelette Pizza
- 4 years ago: Barbecue Beans
- 5 years ago: Bacon, Leek and Sweet Potato Quiche
- 6 years ago: Baked Egg with Spinach and Tomatoes
- 7 years ago: Apple and Sultana Cake
with many more recipes in my full: Recipe Index
Low Syn Sausage and Egg Breakfast Muffins
Prep
Cook
Total
Yield 3 servings
This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly
- Extra Easy - 1 syn per serving (rounded up)
- Original/SP - 1 syn per serving (rounded up)
- WW Smart Points - 8
Ingredients
- 455g (1lb) of extra lean ground pork
- 1/2 tsp of salt
- 3/4 tsp of paprika
- 1/4 tsp of black pepper
- 1/4 tsp of ground sage
- 1 tbs of maple syrup or brown sugar (2.5 syns)
- spray oil
- 6 medium sized eggs
- fresh chopped parsley
- red chilli flakes (optional)
Instructions
- Preheat oven to 220c/425f ( gas mark 7)
- Add the pork, salt, paprika, black pepper, ground sage and maple syrup to a bowl and mix to combine (but don't oven work).
- Spray 6 holes of a muffin tray.
- Divide mixture into 6 equal size balls and flatten as thin as you can. Push down one flattened ball into the muffin tray, so it makes a cup shape. Repeat with remaining mixture, until you have 6 cups.
- Place in the oven and bake for 15 mins, until they are just starting to caramelize on the edges.
- Remove from oven and use a spoon to push mixture back down into a cup shape, as some shrinkage will of happened.
- Carefully crack an egg into each cup.
- Bake in the oven for about 10-13 mins until the egg have just set over the top (this will yield a soft yolk, if you like hard yolks, then leave in for about another 5 mins or so).
- Season the top with salt and black pepper, a sprinkle of fresh chopped parsley and some red chilli flakes if using.
- Serve with your choice of sides - enjoy!!
Notes
Nutritional information is an estimate and is to be used for informational purposes only.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
All images and content on Slimming Eats are copyright protected.
If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full
Nutrition Facts
Serving Size 1 serving (2 muffins)
Amount Per Serving | ||
|---|---|---|
Calories 341 | ||
% Daily Value | ||
Total Fat 15.7 g | 24% | |
Saturated Fat 5.1 g | 26% | |
Cholesterol 372 mg | 124% | |
Sodium 612 mg | 26% | |
Total Carbohydrates 4.9 g | 2% | |
Dietary Fiber 0.3 g | 1% | |
Sugars 4 g | ||
Protein 44.4 g | 89% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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Looking for some other recipes? Head on over to my RECIPE INDEX for over 900 Slimming World & Weight Watchers recipes for you to browse through, all fully searchable by meal type, Ingredients, syn value and WW Smart Points etc
All images and content on Slimming Eats are copyright protected.
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