Sausage and Egg Breakfast Muffins

Sausage and Egg Breakfast Muffins

prep 20 mins

cook 40 mins

total 60 mins

yield 3 servings

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

  • Extra Easy – 1 HEa per serving
  • Green/Vegetarian – 1 HEa per serving
  • Original/SP – 1 HEa per serving
  • WW Smart Points – 7


For the bread:

  • 1 head of cauliflower (approx 800g/28oz)
  • salt and black pepper
  • 3 eggs
  • 30g of parmesan cheese, grated

For cheesy garlic topping:

  • 30g of parmesan
  • 50g of mozzarella
  • 5 cloves of garlic, minced
  • 1 tbs of fresh chopped parsley

spray oil


  1. Preheat oven to 200c/400f (gas mark 6)
  2. Add the cauliflower to a food processor in batches and keep pulsing with the blade until it is all fine and almost like a dough.
  3. Add the cauliflower to a clean tea towel and roll up around the cauliflower like a sack. Keep squeezing until you get as much liquid as you can out from the cauliflower (This is really important).
  4. Add the cauliflower to a bowl and season with salt and black pepper.
  5. Add in the parmesan and 3 eggs and mix till well combined.
  6. Line a large tray with parchment paper (use two trays if you don’t have a large one). Lightly spray over the top with spray oil.
  7. Divide the mixture into 3 equal size balls, and flatten out as flat as you can get them, into 3 large oval shapes. 
  8. Spray over the top with spray oil.
  9. Place in the oven and bake for 30 mins.
  10. In the meantime, add the minced garlic, parsley, mozzarella and parmesan to a bowl and mix well to combine. 
  11. After 30 mins remove the cauliflower bread from oven and carefully flip over the  and place back in the oven for another 10 mins.
  12. Remove from oven and add the cheesy garlic topping to the bread and spread out.
  13. Spray over the top with spray oil and place back in the oven till the cheese is melted and lightly golden – approx 8 minutes.
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