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.
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NutritionPer Serving
- Calories162
- Carbs6g
- Protein14g
- Fat9g
- Saturates3g
- Sugars1g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Breakfast doesn’t need to be boring any more with these slimming friendly Cous Cous Breakfast Cups – they’re perfect if you’re counting calories or following a plan like Weight Watchers!
These are so easy to prepare and, if you’re like us and love batch cooking, then you can even freeze them. Just pop a couple in the fridge to defrost overnight and enjoy them in the morning as a quick and easy breakfast. You could even take them to work with a handful of salad for a low calorie lunch!
We’ve used wholewheat giant cous cous for our Cous Cous Breakfast Cups, but you could also use normal giant cous cous, regular cous cous or even quinoa instead.
To create a vegetarian version of these Cous Cous Breakfast Cups, you can just replace the ham with your favourite veggies, like sliced mushrooms, diced onion, sweetcorn or diced courgette!
What diets are these Cous Cous Breakfast Cups suitable for?
This Cous Cous Breakfast Cups recipe is suitable for dairy free diets.
It can be made vegetarian as long as you swap out the following ingredients for vegetarian alternatives;
- Cooked ham
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make these Cous Cous Breakfast Cups?
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We 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.
These silicone moulds are so easy to use, super easy to clean and as a bonus, you can also use the mini muffin mould to make some of our mini cake and canapé recipes.
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We use the 12 cup mould in this set from Amazon.
How many calories are in these Cous Cous Breakfast Cups?
There are 162 calories per portion in these Cous Cous Breakfast Cups, which means they fall into our Everyday Light category.
These Cous Cous Breakfast Cups are perfect if you’re following a calorie controlled diet and fit well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Pre heat the oven to 180°C.
Step 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.
Step 3
Meanwhile spray 10 silicone muffin cups with a little low calorie cooking spray.
Step 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.
Step 5
When the cous cous is cooked, drain well and set aside.
Step 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.
Step 7
Pour the egg mixture into the muffin cups, splitting it equally. Cook for 20 minutes or until they are set and golden brown.
What could I serve with these Cous Cous Breakfast Cups?
Our Cous Cous Breakfast Cups make a perfect quick and easy breakfast, but are also a great addition to a breakfast or brunch buffet when served alongside the following:
How do you know when these Cous Cous Breakfast Cups are cooked?
You should cook these Cous Cous Breakfast Cups for around 20 minutes or until they’re set and golden brown.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep these Cous Cous Breakfast Cups in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Cous Cous Breakfast Cups in the fridge for approximately 3 days or so.
Can I freeze these Cous Cous Breakfast Cups?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before serving.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Cous Cous Breakfast Cups?
We wouldn’t recommend reheating these Cous Cous Breakfast Cups as they may become quite tough – they’re really yummy served cold though!
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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.
-
Prep Time
10 MINS
-
Cook Time
20 MINS
- KCals 162
- Carbs 6G
Instructions
- Pre heat the oven to 180°C.
- 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.
- Meanwhile spray 10 silicone muffin cups with a little low calorie cooking spray.
- 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.
- When the cous cous is cooked, drain well and set aside.
- 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.
- Pour the egg mixture into the muffin cups, splitting it equally. Cook for 20 minutes or until they are set and golden brown.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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14 comments
See what others have to say
BarbaraSunday 28th June 2020
How much water is needed for Vegetable stock?
Steve CowderoyMonday 29th June 2020
Hi Barbara, thanks for getting in touch with us. You dissolve the stock cube in the water that you cooked the couscous in (as per packets instructions). I hope this helps and please let us know how you get on.
BethSaturday 14th September 2019
Just made half a quantity as I only had a couple of eggs in. Really tasty and filling. I added 25g of grated eatlean cheese.
Emma TThursday 19th September 2019
Hi Beth,
Sounds delish! ????
RheaSunday 16th June 2019
Can I use normal couscous instead of Giant? Thanks Rhea
Emma TThursday 20th June 2019
Hi Rhea,
Yes, you’d need to adjust the cooking times though as giant cous cous takes longer to soften????
HayleySunday 24th March 2019
Just made these little beauty’s! I was just wondering can they be reheated does anyone know? Thanks!
CateWednesday 10th April 2019
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! 🙂
BethTuesday 28th February 2017
They look lovely! Do u know if they would freeze okay?
KateFriday 3rd March 2017
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
SGSaturday 18th February 2017
Do you have any ideas on what to use instead of eggs? S
Emma TTuesday 12th September 2017
Hi there,
You could try egg replacements, but we have not tried these out so couldn’t guarantee the results ????
Sonya.Sunday 8th January 2017
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.
KateSaturday 7th January 2017
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.
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