Parmesan-Asiago Breakfast Couscous

I have not always been a breakfast person.   I am not hungry when I get out of bed and then most of the time when I am hungry, it’s close to lunch time, so I wait.  Or maybe I grab a handful of almonds or some yogurt.

I know, I know, it’s the “most important meal of the day” and all but I just have never made it a habit.  Until recently, that is.  My office has a full kitchen so really, how much easier could it get?  Well, let me tell you.  Our finance person, Laura, has a neighbor who raises chickens, and therefore, sells fresh eggs.  My whole office takes dibs on these eggs when Laura brings them in.  I usually take two dozen – leave one at the office and take one home.

Parmesan-Asiago Breakfast Couscous

They are THE BEST eggs.  The yolks so bright and they are so flavorful!  All of this to say that access to farm fresh eggs has incredibly increased my love for breakfast, and for eggs in general.  After all, everything is better with an egg on top, right?  Obviously the answer is yes if I started a Pinterest board dedicated to eggs.

So, back to breakfast.  Much to the demise of my cholesterol, I have been eating a lot of eggs lately.  Including a sunny-side-up egg on some quick and simple Parmesan-Asiago Breakfast Couscous.  Now first let me say that you can make this creamy, cheesy couscous for a side dish and it’s simply amazing.  Almost like couscous mac & cheese!  But if you add an egg, it’s definitely breakfast.  And I’m in l.o.v.e.

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Parmesan-Asiago Breakfast Couscous

Yield: 4 servings

Total Time: 25 min

Super simple breakfast couscous recipe with Parmesan & Asiago cheeses and topped with a sunny-side-up egg.


2 tsp. olive oil
1 1/2 cups uncooked Israeli couscous (see note below)
2 cups broth or water (see note below)
1/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. crushed red pepper flakes
1 cup fresh Parmesan cheese, shredded
1/2 cup fresh Asiago cheese, shredded
2 Tbs. milk
4 eggs
Oil for coking


Heat the olive oil in a medium sauce pot over medium-high heat. Add the dry couscous and toast until slightly golden brown, about 5 minutes, stirring often. Add the broth or water with a small pinch of salt. Bring to a boil, cover and reduce heat. Simmer for 15-20 minutes or until the water is absorbed and the couscous is tender.

While the couscous cooks, cook the eggs to your liking. I like sunny-side-up with runny yolks. When the couscous is finished, add the salt & pepper, garlic powder, red pepper flakes, cheese and milk. Stir well to combine.

Serve with eggs on top and additional shredded cheese if desired.

Cassie's Notes:
This is the perfect recipe to use any leftover couscous, pasta or rice you have on hand. Just heat it up, and then add the seasonings, cheese and milk.

Parmesan-Asiago Breakfast Couscous