Low Carb Egg and Pork Cups

Home » COOK » Recipes » Slimming World Recipes » Low Carb Egg and Pork Cups

These low carb Egg and Pork Cups (or you could call them Egg & Pork Pies!) are a tasty make-ahead dish that can be enjoyed at any time of the day. They’re great for taking in a packed lunch or on a picnic and can be eaten hot or cold. The pork cups are also a Slimming World friendly recipe and FREE when Food Optimising.

I’ve got lots of great Slimming World Recipes for you to enjoy – right-click and open these other recipes in a new tab so that you can read them after this one.

Low Carb Egg and Pork Cups

Affiliate Disclosure
I have included affiliate links to useful products and services related to the topic of this post.
This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links.
As an Amazon Associate, I earn from qualifying purchases.
Read Full Disclosure Policy

Egg and Pork Cups

This recipe has been adapted from an official SW magazine and is not only suitable for those following the Slimming World plan but also those who eat low carb. There isn’t enough fat in this particular recipe if you are Keto though, but could be adapted to suit you.

I love recipes that can be made ahead of time for breakfast, lunch, dinner, or snacks. Many of us might be busy in our daily lives but can find some pockets of time to do a little meal prepping to save us time later on.

Make a batch of these egg and pork cups and store them in the fridge to eat for breakfast or to take to work/college for lunch.

They can be eaten hot out of the oven, or chilled on a picnic and are a tasty, slimming twist on a gala pie which is a traditional British pie made with pork and eggs and covered in pastry.

No pastry involved in these pork cups though, simply some lean pork mince (ground pork), some herbs and spices and eggs. We topped ours with some cherry tomatoes and chopped spring onions (scallions/green onions).

They taste so good! When hot the egg yolk is still a little soft and oozes out as you slice the pies in half – yummy! And when cold you can hold them like a hand-pie and you’ve got a tasty low carb, low-fat snack or light lunch.

This recipe for Egg & Pork Cups serves 2 and is Free when Food Optimising.

The Purple Pumpkin BlogJoin The Pumpkin Patch and receive 5 delicious SW recipes that the whole family will love!

Slimming World Egg & Pork Pies

Slimming World Food Diary Printable

If you follow Slimming World, you will know that one of the crucial things to your success is keeping a Slimming World Food Diary.

Tracking what you eat at each meal, along with your Healthy Extras, and Syns means you can monitor when things go well – and when they don’t – so can figure out how to improve next time.

I’ve got a free printable Slimming World Food Diary & Meal Planner here which now includes a diary for Extra Easy SP.


More Slimming World Friendly Recipes

Want a few Slimming World recipes to try next? Here are some of my favourites:

Slimming World Friendly Egg & Pork Pies -A Delicious Syn Free Breakfast or Lunch

Egg and Pork Cups Recipe Tips

  • These egg and pork cups are cooked in a standard-size muffin pan.
  • To make these as a canape or appetizer for parties you could make them in a mini muffin pan and use quail’s eggs!
  • This recipe makes 4 pork cups and serves 2 people. However, I found them pretty filling, and 1 per portion with some salad would make a great light lunch.
  • Use lean (5% fat or less) pork mince (ground pork).
  • You can use either fresh or dried thyme in this recipe. However, you could also try making them with other herbs like oregano, rosemary, or basil.
  • The pork mince is seasoned and divided before being rolled into balls and pressed into discs onto plastic wrap.
  • They are then transferred to a muffin pan (discard the plastic wrap) and the rim of the cups should be about 2cm/1″ higher than the pan.
  • The pork cups are initially cooked for 10 minutes.
  • After this time you may find liquid at the bottom of the cups. Use some paper towels to soak this up before adding the eggs.
  • Sliced cherry tomatoes are added on top of the cracked egg, and sprinkled with spring onions after cooking.
  • Serve with a salad, or eat as a grab-and-go snack.
  • Store in an airtight container in the fridge for up to 2 days.
An Egg & Pork Cup sitting on lettuce leaves

Egg & Pork Cups

Yield: 2
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

These make-ahead egg and pork cups are great for breakfast and lunch or as a grab-and-go snack!


  • Low-calorie cooking spray, e.g., FryLight
  • 500g lean pork mince
  • ¼ tsp paprika
  • 1 tsp fresh thyme, chopped or ¼ tsp dried thyme
  • Salt and black pepper
  • 4 medium eggs
  • 4 cherry tomatoes, sliced
  • 2 spring onions, thinly sliced
  • Chopped lettuce, cucumber, and tomato, to serve


  1. Preheat oven to 220C/425F/Gas 7 and spray 4 compartments of a non-stick muffin pan with cooking spray.
  2. Place the pork mince, paprika, and thyme in a bowl and mix to combine. Season with salt and pepper.
  3. Divide the mixture into 4 portions and roll into balls.
  4. Place each ball onto a sheet of plastic wrap and press down to form a thin, 12cm/5" disc.
  5. Peel the meat from the plastic wrap and press into the prepared muffin pan to form the cups so that the rim is around 2cm/1" higher than the pan. Discard the plastic wrap.
  6. Place in the oven and bake for 10 minutes.
  7. Remove from the oven and use paper towels to carefully remove any liquid that has formed at the bottom of the cups.
  8. Crack an egg into each pork cup and add sliced tomatoes.
  9. Return to the oven for 10-12 minutes or until the eggs have set and the pork cups have browned.
  10. Sprinkle with chopped onion and season to taste if required.
  11. Serve warm with lettuce, cucumber, and tomato.
  12. Or cover and chill in the refrigerator for up to 2 days.
  13. An Egg & Pork Cup sitting on lettuce leaves


This recipe for Egg & Pork Cups serves 2 and is FREE when Food Optimising on Slimming World.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 896Total Fat: 62gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 607mgSodium: 329mgCarbohydrates: 3gNet Carbohydrates: 0gFiber: 1gSugar: 2gSugar Alcohols: 0gProtein: 77g

This site uses an outside source (Nutritionix) to provide estimated nutrition. If you need exact calories and macros, please do your own calculations.

Did you make this recipe? Share it!

Tag The Purple Pumpkin Blog on Instagram with the hashtag #TPPBRecipes!

About Slimming World

Slimming World’s Food Optimising plan is a healthy, flexible approach, based on everyday foods, to help people lose weight without ever going hungry. It’s a practical, family-friendly plan that fits easily into everyday life and doesn’t require complex weighing and measuring or obsessive calorie counting. Slimming World

Disclosure: I am not affiliated with Slimming World in any way other than being a member and following their Food Optimising plan. This recipe may have been adapted from a Slimming World magazine or book. If you are reading this blog post or printing this recipe the chances are you already follow SW and know all the ins and outs of how it works. Please check with your consultant, in your member pack, or online at Slimming World’s website for full and up-to-date details about the plan as it may be updated from time to time in line with the latest nutritional information. I am not a doctor or dietician, or providing medical advice and hold no responsibility for the complete accuracy of calorie counts and nutritional information. And where applicable, Syns in Slimming World friendly recipes. I advise you to check your own resources if you are using recipes to lose weight. All weight-loss programs should be followed on advice from a doctor.

Please share this post with your family and friends on social media – just use the buttons below! Your shares are how The Purple Pumpkin Blog grows and I am sincerely grateful every time you share something. ♥