My Favourite Weekend Slimming World Breakfasts

Avocado Bowl

For those relaxed Sunday mornings where I can take my time I love to make this avocado bowl, it is light and fresh, full of vegetables and is 3.5 syns per portion.


  • 2 bacon medallions
  • Low-calorie cooking spray
  • 200g of button mushrooms, halved or chopped
  • 100g baby spinach
  • 8 cherry tomatoes
  • 2 eggs
  • ½ avocado, sliced
  • 1 tbsp chopped fresh chives
  • 1 slice of wholemeal bread


  1. Spray a non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the mushrooms and stir-fry until softened and browned. Transfer to a plate and set aside.
  2. Meanwhile grill the bacon and tomatoes for a few minutes, then roughly chop the bacon and set aside.
  3. Preheat the oven to 200ºC.
  4. Wipe the frying pan. Rinse the spinach under cold water, drain in a sieve and add to the frying pan. Cook for 1-2 minutes or until just wilted, stirring all the time, then transfer to the plate with the mushrooms.
  5. Mix the bacon, mushrooms, spinach, tomatoes, and season lightly. Place the mixture into an oven proof dish, cover with foil and bake in the oven for 20 minutes.
  6. 5 minutes before your mixture is due to come out of the oven make your scrambled eggs to your liking and make your toast (cut to your preference).
  7. Serve everything together in a bowl and top with avocado slices and a scattering of chives.

Cinnamon French Toast

This breakfast also can combine as a dessert, it is that good! Personally I find this breakfast is all about the accompaniments, strawberries and biscoff spread, yoghurt and honey or bacon and maple syrup. Whatever way you like it, this recipe is a stunning staple. Syns vary with this breakfast as it all depends on your toppings. (Recipe is below, but you can find a quick tutorial in my highlights, on my SW instagram account, jess_slimmingworlduk)


  • 2 eggs
  • 60 ml of semi skimmed milk
  • 2 tsp of sweetener
  • 1 tsp of cinnamon
  • 2 slices of wholemeal bread
  • frylight


  1. Whisk together the eggs, milk, sweetener and cinnamon until combined.
  2. Dip each slice of bread into the mixture ensuring it is well coated.
  3. Spray a frying pan with firelight and place over a medium heat, add the bread when the frying pan is hot and fry for 3 minutes (or until golden), flip and repeat.
  4. Slice the bread and serve with the topping of your choice.

Nutella Baked Oats

A little bit of naughty and a whole lot of heaven. If you are having any chocolate cravings this is fabulous. The original recipe is from Pinch of Nom (, I have added in some white chocolate chips for that extra chocolatey goodness, unfortunately it also adds some syns, this recipe totals 4.5 syns (6 if you count sweetener as syns) and a healthy B. It is worth it though!


  • 40g oats
  • 175g fat-free natural yoghurt
  • 1 tsp vanilla extract
  • 3 tsp granulated sweetener
  • 2 eggs
  • 2 tsp Nutella
  • 5g of white chocolate chips


  1. Preheat the oven to 180ºC.
  2. Mix together all of your ingredients and a tsp of Nutella, mix until combined.
  3. Pour into an ovenproof dish and add the remaining Nutella into the centre in one pile.
  4. Place into the oven for 30-35 minutes until set and golden.
  5. Serve warm.

These are my three favourite, and indulgent Slimming World breakfasts, I hope you have enjoyed. Why not leave a comment and tell me what your favourite breakfasts are?

Until next time.

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