It’s embarrassing to admit this, but before today, my children just wouldn’t eat eggs for breakfast. We have 60+ laying hens, so this made me a little grumpy! If I made scrambled eggs, they’d whine and moan, and getting my son especially to eat them was such an ordeal it just wasn’t worth it.

We had a huge stretch of english muffins and peanut butter. Then another stretch of high-protein pancakes. I was looking for something new.

So I was thrilled when Savannah over at Savannah’s Savory Bites asked if we could do a recipe swap. After scanning many of her recipes with beautiful photos, her Egg Casserole recipe caught my eye (pictured left).

Now I love quiche. But I don’t love waiting an hour for it to be ready. I like to eat breakfast within 15 or so minutes of rising, 20 max. I’ve made quiche in muffin cups before with good success, and the reheat super quick in a pan with a splash of water - but I was the only one eating them.

So yesterday I prepped for the recipe by combining all the ingredients ahead in a mason jar, and letting it sit in the fridge overnight.

This morning all I had to do was grease up my medium bar pan with coconut oil, preheat the pan in the oven, and bake.

I was sure my kids would whine. In fact when my son asked what was for breakfast and heard “egg” he wasn’t happy.

Wouldn’t you know it - my kids loved it! In fact my son is on his third serving as we speak. He’s already asked if we can have it again.

YAYYYYY!

So here is Savannah’s Egg Casserole recipe with my tweaks (I halved the recipe and played with the spices):

1) Fry 1 chopped onion in 2 TBSP coconut oil in cast iron skillet.

2) Meanwhile, mix together 6 eggs and 1/4 cup milk. Pour into a mason jar. Add to the mason jar:

• 1/2 cup shredded cheddar cheese
• 1 teaspoon basil
• 1 teaspoon parsley
• 1/2 teaspoon REAL salt
• 1/2 teaspoon turmeric

I just realized I neglected to add the 1/2 cup parmesan cheese! Next time I will add this.

Refrigerate the mason jar with the egg contents

3) In the morning grease your Pampered Chef medium bar pan (or jelly roll pan) with coconut oil, then place in your oven and preheat to 400 degrees.

4) Once to temperature, slide the oven rack out with the pan still on it, and pour the egg mixture in the pan. Bake 18 minutes.

5) Remove from oven and cut into 3×3 squares. Refrigerate any leftovers.

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Lea Harris founded Nourishing Treasures in 2006. A mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine. Lea is a Certified Health Coach graduate from Beyond Organic University, and a Certified Aromatherapist graduate from Aromahead Institute. "Like" Nourishing Treasures on Facebook, join the Nourishing Treasures Group on Facebook, follow @NourishTreasure on Twitter, and subscribe to our newsletter. You can also find me on Learning About Essential Oils forum, and Fido Fermentation Facebook group. Disclaimer: I use affiliate links wherever possible. So if you click on a link, and make a purchase, I might make a small commission, but it doesn't cost you any more.