Low Syn Sausage and Egg Breakfast Muffins




Yield 3 servings

This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly



  1. Preheat oven to 220c/425f ( gas mark 7)
  2. Add the pork, salt, paprika, black pepper, ground sage and maple syrup to a bowl and mix to combine (but don't oven work).
  3. Spray 6 holes of a muffin tray. 
  4. 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.
  5. Place in the oven and bake for 15 mins, until they are just starting to caramelize on the edges.
  6. Remove from oven and use a spoon to push mixture back down into a cup shape, as some shrinkage will of happened.
  7. Carefully crack an egg into each cup.
  8. 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).
  9. Season the top with salt and black pepper, a sprinkle of fresh chopped parsley and some red chilli flakes if using. 
  10. Serve with your choice of sides - enjoy!!


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.

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Nutrition Facts

Serving Size 1 serving (2 muffins)

Amount Per Serving

Calories 341

% Daily Value

Total Fat 15.7 g


Saturated Fat 5.1 g


Cholesterol 372 mg


Sodium 612 mg


Total Carbohydrates 4.9 g


Dietary Fiber 0.3 g


Sugars 4 g

Protein 44.4 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at