Couscous Breakfast Cups
Recipe from Pinch of Nom · original post · full recipe on pinchofnom.com
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
Dairy freePorkBake
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.
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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- giant couscous · 50 g
- vegetable stock cube · 0.5 items
- large eggs · 8 items
- fresh parsley · 10 g
- cooked ham · 5 slice
- spring onions · 75 g
- pepper · 1 item
- cherry tomatoes · 90 g