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:
- Preheat your oven to 180 degrees. Grease a 12-cup muffin tin with either oil, butter, or bacon fat.
- Lay the bacon on the parchment lined tray and bake in the oven for 10 minutes.
- 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.
- Cut each bacon slice in half and lay 2 halves in each of the muffin cups, letting them overhang a little.
- 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.
- Remove from the oven and let them cool for 5 minutes in the muffin tin.
- Sprinkle with a little pepper and smoked paprika and serve.