I developed this recipe to fill my need for a quick bite that would be easy to transport and enjoy while on the go. I usually freeze half the batch and keep the rest for the work week. They make a great meal or snack. Use organic ingredients whenever possible.


Muffin/crust portion:
I use my cassava bread recipe. You will have enough to make 1 – 2 mini loafs after making 12 muffins. I have also used a Simple Mills bread mix for the crust portion.


  • 5 pastured eggs
  • 1/4 tsp salt
  • 1/2 cup canned coconut milk
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 handful of spinach – chopped
  • ​1/4 cup diced bell peppers
  • ​1/4 cup diced red onion
  • 3 TBL Collagen Peptides


  • Preheat oven to 350 F
  • Grease muffin pan.
  • Spoon 1 heaping TBL (which ends up being approx 2 TBL) of batter into each muffin compartment.
  • Prep filling mixture.
  • Spoon egg mixture into each compartment – 1/4 of the way below the top
  • bake for about 30 mins or until egg is fully cooked. 
  • Allow the muffins to fully cool before removing them from the pan

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