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.
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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.
*Why I Adapt Recipes
It’s simple really – I usually adapt recipes to suit my family’s personal tastes.
This might be leaving out an ingredient we don’t like (e.g., celery), adding more or fewer ingredients (e.g., chilies or spices), or tweaks to the way the original recipe is prepared.
As a family, we are all trying to eat healthier and lose some weight, so you can rest assured that any changes I make are going to be Slimming World friendly.
So for example, I wouldn’t replace 5% beef mince (Free) with 20% beef mince (not Free) or add olive oil to a recipe without including the Syn count.
All of the SW friendly recipes I share on The Purple Pumpkin Blog have been made by me and tried and tested by my family.
I hope you enjoy the recipes I share! I’m posting them to keep me focused, motivated, and on-track to reach my goals. I hope they help you to reach yours too!
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.
If you are reading this blog post or printing this recipe (which you’ll find at the end of this post) 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 details about the plan.
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.
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.
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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.
- 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
- Preheat oven to 220C/425F/Gas 7 and spray 4 compartments of a non-stick muffin pan with cooking spray.
- Place the pork mince, paprika, and thyme in a bowl and mix to combine. Season with salt and pepper.
- Divide the mixture into 4 portions and roll into balls.
- Place each ball onto a sheet of plastic wrap and press down to form a thin, 12cm/5" disc.
- 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.
- Place in the oven and bake for 10 minutes.
- Remove from the oven and use paper towels to carefully remove any liquid that has formed at the bottom of the cups.
- Crack an egg into each pork cup and add sliced tomatoes.
- Return to the oven for 10-12 minutes or until the eggs have set and the pork cups have browned.
- Sprinkle with chopped onion and season to taste if required.
- Serve warm with lettuce, cucumber, and tomato.
- Or cover and chill in the refrigerator for up to 2 days.
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: 3gFiber: 1gSugar: 2gProtein: 77g
This site uses an outside source (Nutritionix) to provide estimated nutrition. If you need exact calories and macros, please do your own calculations.