Sausage and Egg Breakfast Muffins

Sausage and Egg Breakfast Muffins

prep 10 mins

cook 25 mins

total 35 mins

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


  • 455g (1lb) of extra lean ground pork
  • ½ tsp of salt
  • ¾ tsp of paprika
  • ¼ tsp of black pepper
  • ¼ 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)


  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!!
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