Syn Free Delicately Spiced Courgette and Bacon Breakfast Muffins | Slimming World

I came about this Syn Free Delicately Spiced Courgette and Bacon Breakfast Muffins recipe purely by accident.. I hate to see any waste, so use up all my odd bits of veg one way or another!


Syn Free Delicately Spiced Courgette and Bacon Breakfast Muffins

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

The morning I first made these, the food shop was about due… I opened the fridge, and there was half a courgette, half an onion, a handful of baby plum tomatoes, a few stray mushrooms, and half a pack of bacon.

Syn Free Delicately Spiced Courgette and Bacon Breakfast Muffins

Having previously tried some breakfast muffins out, and remembering how bland I found them; I thought I’d have a go at my own recipe using up the veg, but also adding some flavour and spice to them.

Syn Free Delicately Spiced Courgette and Bacon Breakfast Muffins

This combination worked really well, and as the recipe makes three batches. That means there are enough to last another 2 days in the fridge, making breakfast a doddle for a couple of days!

Syn Free Delicately Spiced Courgette and Bacon Breakfast Muffins
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You will need a silicone muffin tray for this Syn Free Delicately Spiced Courgette and Bacon Breakfast Muffins recipe. You can grab one on Amazon.

Syn Free Delicately Spiced Courgette and Bacon Breakfast Muffins

Every time we need to replace oil to cook things in the oven we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Olive Oil Flavour is perfect for this recipe.

Frylight Find Out More


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Syn Free Delicately Spiced Courgette and Bacon Breakfast Muffins

Votes: 8
Rating: 4.38
Rate this recipe!


Prep Time

Cooking Time

portion 20 minutes 25 minutes


Weight Watchers

Slimming World 

266kcal 1

Smart Points (Flex/Freestyle)



Per portion Per portion Per portion
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  1. Preheat the oven to 200°C/180°C Fan/Gas 5
  2. Lightly spray 9 holes in 2 silicone muffin trays with Frylight
  3. In a bow, mix together the beaten eggs, mixed herbs, black pepper, piri piri seasoning and salt to taste
  4. Place 1 piece of sliced mushroom in the base of each muffin space, and using that as a prop, place slices of courgette around the edges, standing up
  5. Fill each hole with an even mixture of the remaining mushrooms, courgettes and the bacon, and tomatoes, keeping 9 slices of tomato back for decoration
  6. Pour the egg mix over the vegetables, equally between the 9 muffin holes, and top with the remaining tomato slices
  7. Place the muffin trays into the middle of the oven, and bake for 25 mins, until cooked through, slightly risen, and golden brown
  8. Serve with desired accompaniment (steamed asparagus, baked beans, spaghetti in tomato sauce etc)

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    1. Hi Claire,
      This recipe would work in paper muffin cases, but you would still need to cook them in a tray that supports their shape whilst cooking. They’d be too flimsy on their own.

  1. Hi, I love the idea for these. However, I can’t eat eggs. I thought I’d be ok tonight and made the recipe with eggs & sweetcorn in this months magazine tonight and one slice later I was in agony. Can you suggest any other way of making a muffin replacing the eggs?

  2. I’ve made these muffins this morning- They are so delicious and I recommend them! I did find them fiddly to prepare, but the results were well worth the preparation’ Thank you!

  3. Hi, I made these this morning using 12 eggs and a 12 muffin tin. I only had Paprika so gave that a go and they turned out really nice. This is a great idea as I struggle with a warm breakfast and don’t want to waste my b incase I need it for lunch/later! Is recommend to anyone, give this a go!!

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Slimming World Recipes
A blog about 3 fat chefs and friends, on their Slimming World Journey!