Couscous, Veggie & Egg Muffins
A meal in a mouthful, perfect for breakfast or a light lunch with a side salad – these egg muffins are super easy to make and perfect for using up any leftovers. Use your favourite flavour of Ainsley Harriott Couscous in this recipe, they all work well. This recipe uses up left-over vegetables, but feel free to use whatever you have available – they also work well with meat or fish. Suitable for freezing.
Pre heat the oven to 200C/180Cfan/Gas6 and spray a 12-hole muffin tray with cooking spray.
Prepare the couscous according to the packet instructions, fluff with a fork and stir in the chopped veg. Set aside.
In a separate bowl, beat the eggs with the cream cheese and season with salt and pepper. Add to the couscous and stir to combine. Divide the mixture into the prepared muffin trays and top each with a little grated cheese. Bake for 20 minutes until raised and golden.
Leave to cool for 5 minutes before removing from the tin.
Eat warm or cold with salad and chutney.
- 1 x packet Ainsley Harriott Couscous
- 180g cooked leftover veg, chopped small
- 6 eggs
- 100g cream cheese
- Salt and pepper
- 50g grated cheese (cheddar or Parmesan)