Low Syn Sausage and Egg Breakfast Muffins


Low Syn Sausage and Egg Breakfast Muffins
prep 10 mins
cook 25 mins
total 35 mins
author shevy (slimming eats)
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
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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