Cous Cous Breakfast Cups

  • 10MINS
  • 20MINS
  • 162KCAL

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.

  • Batch Cook pinchofnom.com
  • Breakfast pinchofnom.com
  • Dairy Free pinchofnom.com

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.

How Weight Watchers friendly is this Cous Cous Breakfast Cups recipe?

  • You need to count 4 Points per portion of this Cous Cous Breakfast Cups recipe if you’re on WW Green.
  • You need to count 1 Point per portion of this Cous Cous Breakfast Cups recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Cous Cous Breakfast Cups recipe if you’re on WW Purple.

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.

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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:

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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
  • WW Points:
  • 4 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 7 large eggs
  • 50 g giant cous cous we used wholewheat giant cous cous, but it doesn't have to be wholewheat
  • 1/2 vegetable stock cube
  • 4 spring onions chopped
  • 4 slices cooked ham chopped
  • 5 cherry tomatoes cut in half
  • 1 small handful fresh parsley chopped finely
  • sea salt to taste
  • freshly ground black pepper to taste
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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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.

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14 comments

See what others have to say

BarbaraSunday 28th June 2020

How much water is needed for Vegetable stock?

Reply

    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.

    Reply

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.

Reply

    Emma TThursday 19th September 2019

    Hi Beth,

    Sounds delish! ????

    Reply

RheaSunday 16th June 2019

Can I use normal couscous instead of Giant? Thanks Rhea

Reply

    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????

    Reply

HayleySunday 24th March 2019

Just made these little beauty’s! I was just wondering can they be reheated does anyone know? Thanks!

Reply

    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! 🙂

    Reply

BethTuesday 28th February 2017

They look lovely! Do u know if they would freeze okay?

Reply

    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

    Reply

SGSaturday 18th February 2017

Do you have any ideas on what to use instead of eggs? S

Reply

    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 ????

    Reply

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.

Reply

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.

Reply

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