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+ servings

Cous Cous Breakfast Cups

  • Prep Time
    10 MINS
  • Cook Time
    20 MINS
  • KCals 162
  • Carbs 6G
  • WW Points:
  • 4 Green
  • 1 Blue
  • 1 Purple
5 Servings


  • 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


  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.