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!!
Source http://www.slimmingeats.com
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