⭐️ 6,224 Happy Customers (and counting..) ⭐️

Bacon and Egg Cups


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


  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.


Leave a comment

Please note, comments must be approved before they are published