Bacon and Egg Cups

Ingredients:

12 strips of thick cut bacon

Oil, butter, or bacon fat

1 ½ cups grated kumara, packed

13 eggs 

2 teaspoons of Collagen Powder - Unflavoured 

½ cup grated cheese, optional.

12 asparagus spears, tips cut off

6 cherry tomatoes, cut in half

A little pepper and smoked paprika, to serve

Methods:

1. Preheat your oven to 180 degrees. Grease a 12-cup muffin tin with either oil, butter, or bacon fat.
2. Lay the bacon on the parchment lined tray and bake in the oven for 10 minutes.
3. In a medium sized bowl, mix the kumara, 1 egg, the collagen powder and the cheese. Divide the kumara between the 12 muffin tins and press into the bottoms and up the sides. Bake in the preheated oven for 8 minutes.
4. Cut each bacon slice in half and lay 2 halves in each of the muffin cups, letting them overhang a little.
5. Carefully add one egg to each of the 12 muffins tins. Top with an asparagus spear and a cherry tomato half. Bake for 18-20 minutes, or until the whites are firmly set.
6. Remove from the oven and let them cool for 5 minutes in the muffin tin.
7. Sprinkle with a little pepper and smoked paprika and serve.