Couscous Breakfast Cups

Name: Couscous Breakfast Cups
Total time: 30 min
Yield: 6 servings
Ingredients: 50 g giant couscous; 0.5 ea vegetable stock cube; 8 ea large eggs; 10 g fresh parsley; 5 slice cooked ham; 75 g spring onions; 1 ea pepper; 90 g cherry tomatoes

Recipe from Pinch of Nom · original post

Breakfast needn’t be boring with these slimming-friendly Couscous Breakfast Cups! They’re a fun way to switch up your morning routine, with fluffy couscous baked into handy little cups that are easy to grab and go.

Serves 6 30 min 14g proteinKid-friendly

Ingredients

giant couscous50 g
vegetable stock cube — dissolved in 250 ml boiling water0.5 ea
large eggs8 ea
fresh parsley — finely chopped10 g
cooked ham — chopped5 slice
spring onions — sliced; about 575 g
pepper — deseeded and diced1 ea
cherry tomatoes — halved; about 690 g

Method

Preheat the oven to 180°C and spray a 12-hole muffin tin with low-calorie cooking spray.
Add the stock cube to the water and mix well until dissolved. Then add the couscous to a pan and cook according to the packet instructions — for reference, ours took 6-8 minutes.
Add the eggs to a bowl or jug and beat with a fork, then add the parsley and season to taste with salt and pepper.
When the couscous is cooked, drain well and set aside.
Divide the ham, spring onions, and pepper equally between the 12 muffin cups, then spoon in the cooked couscous into each cup. Mix lightly to combine the filling.
Add the tomatoes on the top skin side up.
Pour the egg mixture into the muffin cups, splitting it equally. Cook for 20 minutes, or until they're set and golden brown.

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
- 100 g Smoked salmon instead of cooked ham
Tear the smoked salmon into strips and divide it between the cups in place of the ham; the baking time is unchanged.
Vegetarian
- 60 g Feta instead of cooked ham
Divide the crumbled feta between the cups in place of the ham; the baking time is unchanged.
Gluten-free
Quinoa Breakfast Cups
- 50 g Quinoa instead of giant couscous
- 0.5 ea Gluten-free vegetable stock cube instead of vegetable stock cube
Rinse the quinoa and simmer it in the stock for 12 to 15 minutes instead of 6 to 8, then drain well before filling the cups.

Swaps are suggestions — check labels if you are cooking for an allergy.

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