Couscous Breakfast Cups | Slimming & Weight Watchers Friendly

Ingrédients

• 50 g giant cous cous
• 250 ml boiling water
• 1/2 vegetable stock cube
• low-calorie cooking spray
• 8 large eggs
• 1 small handful fresh parsley, (finely chopped)
• salt and freshly ground black pepper, (to taste)
• 5 slices cooked ham, (chopped )
• 5 spring onions, (sliced)
• 1 pepper, (deseeded and diced)
• 6 cherry tomatoes, (halved)

Préparation

1. 1

   Preheat the oven to 180°C and spray a 12-hole muffin tin with low-calorie cooking spray.

2. 2

   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.

3. 3

   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.

4. 4

   When the couscous is cooked, drain well and set aside.

5. 5

   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.

6. 6

   Add the tomatoes on the top skin side up.

7. 7

   Pour the egg mixture into the muffin cups, splitting it equally. Cook for 20 minutes, or until they're set and golden brown.