Couscous Breakfast Cups
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Prep Time
10 MINS
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Cook Time
20 MINS
- KCals 162
- Carbs 6G
Ingredients
- 7 large eggs
- 50 g giant couscous we used wholewheat giant couscous, 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
Instructions
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Pre heat the oven to 180°C.
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Dissolve the veg stock cube in the correct amount of boiling water to cook the couscous. Cook the couscous in the stock according to the instructions on the pack - it usually takes about 6-8 minutes.
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Meanwhile spray 10 silicone muffin cups with a little low-calorie cooking spray.
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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.
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When the couscous is cooked, drain well and set aside.
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Divide the ham and spring onion equally between the 10 muffin cups, then spoon in the cooked couscous into each cup. Place 1 half of tomato on top of the couscous, skin side up.
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Pour the egg mixture into the muffin cups, splitting it equally. Cook for 20 minutes or until they are set and golden brown.