Cous Cous Breakfast Cups

Breakfast needn’t be boring with these slimming-friendly Cous Cous Breakfast Cups – a great recipe if you’re calorie counting or following Weight Watchers.

Cous Cous Breakfast Cups | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

They are so easy to prepare, and if you’re like us and love batch cooking you can even freeze them. What could be easier than popping a couple in the fridge overnight to defrost then grabbing them in the morning for a quick and easy breakfast? You could even take them to work with a handful of salad for a low calorie lunch!

Cous Cous Breakfast Cups | Slimming & Weight Watchers Friendly

We used Wholewheat Giant Cous Cous for ours. However, there’s nothing to stop you using normal giant cous cous, regular cous cous or you could even use Quinoa if you prefer.

For a vegetarian variation of these Cous Cous Breakfast Cups why not try adding some sliced mushrooms, diced onion, sweetcorn or diced courgette instead of the ham.

Cous Cous Breakfast Cups | Slimming & Weight Watchers Friendly

Some of you love this Cous Cous Breakfast Cups recipe!

Cous Cous Breakfast Cups | Slimming & Weight Watchers Friendly
One of our Instagram followers @myslimming_story made this dish and loved it!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

Another good thing about these Cous Cous Breakfast Cups is you can use pretty much whatever veg or meat you want. It’s a great way to use up those leftovers. Why not sprinkle on a bit of cheese?

Cous Cous Breakfast Cups | Slimming & Weight Watchers Friendly

I find that these  Cous Cous Breakfast Cups tend to stick if you use a regular muffin tin. So you’ll probably find it easier with a silicone muffin tray. We use the 12 cup mould in this set from Amazon.

And as a bonus you can use the mini muffin mould to make some of our mini cake and canape recipes. These silicone moulds are so easy to use, and super easy to clean.

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Cous Cous Breakfast Cups | Slimming & Weight Watchers Friendly

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Cous Cous Breakfast Cups

Votes: 27
Rating: 3.11
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Servings

Prep Time

Cooking Time

portion 10 minutes 20 minutes

Calories

WW

Carbs

162kcal 1

Smart Points (Flex/Freestyle)

Coming Soon

Per portion Per portion Per portion
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INGREDIENTS
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INSTRUCTIONS
  1. Pre heat the oven to 180°C
  2. Dissolve the veg stock cube in the correct amount of boiling water to cook the cous cous. Cook the cous cous in the stock according to the instructions on the pack - it usually takes about 6-8 minutes
  3. Meanwhile spray 10 Silicone Muffin Cups with a little Low calorie cooking spray
  4. Crack the eggs into a decent sized jug and whisk with a fork until they are mixed well. Add the chopped parsley and season with sea salt and freshly ground black pepper. Stir and set aside
  5. When the cous cous is cooked drain well and set aside
  6. Divide the ham and spring onion equally between the 10 muffin cups, then spoon in the cooked cous cous into each cup. Place 1 half of tomato on top of the cous cous, skin side up
  7. Pour the egg mixture into the muffin cups, splitting it equally. Cook for 20 minutes or until they are set and golden brown

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

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10 Comments
  1. Hi Barbs,
    Not sure where you get the idea the cous cous is being used as flour??? It hasn’t been ground down to make a flour substitute it’s actually being used as is as part of the filling for the muffins.

  2. Hi, these look great for brekkie or even just keep some in the fridge for snacking on when a peckish moment strikes. Would the ordinary small cous cous work just as well?
    I love your site & have used many of the recipes, I think the favourite in our house is the salt & pepper chicken.

    1. Hi Beth
      We haven’t tried freezing them, but I wouldn’t think there would be any problems freezing them, as the crustless quiches have always been ok to freeze

    1. They might get a little tough reheating, as you would need to make sure they are piping hot throughout before serving. They are nice cold though! 🙂

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