Couscous Breakfast Cups | Slimming & Weight Watchers Friendly

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.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Preheat the oven to 180°C and spray a 12-hole muffin tin with low-calorie cooking spray.
2. 2Add 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. 3Add 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. 4When the couscous is cooked, drain well and set aside.
5. 5Divide 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. 6Add the tomatoes on the top skin side up.
7. 7Pour the egg mixture into the muffin cups, splitting it equally. Cook for 20 minutes, or until they're set and golden brown.