Green eggs and ham are a fun twist on breakfast and perfect for celebrating Dr. Seuss! These eggs are made without food coloring and can be prepared two different ways.

Happy Friday friends!

I hope you’re all been having a good week. I’ve been baking and roasting and broiling up a storm now that my new oven is in and couldn’t be happier. That was a long couple of weeks without one! 

So what’s with the crazy eggs?

Well, we’ve got Dr. Seuss’ birthday coming up (March 2) and St. Patrick’s Day in March as well, so I wanted to arm you with not one, but two different ways to make green eggs and ham.

My kiddos love eggs.

I make them cheesy scrambled eggs every Saturday morning. Sometimes we vary it a bit or serve them differently, but they’ve come to expect this “special” breakfast every weekend.

There was a time when I had to make 6 eggs for just the two of them (they’re 4 and 2, so that’s pretty impressive).

And for holidays and special occasions, I like to make their food a little more fun and festive. I’m not the most creative person, but I can manage something like green eggs. 

I don’t do food coloring though, so these are some naturally green eggs going on here. The ham, well, it’s not colored. Cause that’s weird. (And also, I didn’t remember the ham being green in the book until I started reading it with M when she was a toddler. I think the “green” adjective modifier only applied to the eggs. As it should, in my opinion.)

So sorry ham, but here’s how you can make green eggs without artificial food coloring.

(And I love options so I’ve got two ways for you to do it depending on your preference.)

How to make green eggs and ham:

Method 1: Mix pesto into the (uncooked) eggs and beat it all together, then scramble the eggs as you normally would. Top with mozzarella cheese and serve!

Note: This method doesn’t produce a very vibrant green and the pesto definitely adds flavor. I think they are delicious but this version is not quite as kid-friendly.

Which brings us to…

Method 2: Blend the eggs and some fresh spinach in a blender (I use my trusty hand/immersion blender). Cook them up in the pan, ad some cheddar or mozzarella cheese and serve!

I had to use method 2 for M when she was allergic to cow’s milk. I just subbed goat cheese for the mozzarella or cheddar. (Pesto is made with Parmesan cheese, which she couldn’t have.)

I still use method 2 for them. Pesto is pretty strongly flavored and they’re not big fans.

Crazy, right? I could eat that stuff by the spoonful. But I make the pesto eggs for myself now and then – holiday or no. 😉

As for serving, I just sear some Canadian bacon in a pan to get it hot, toast up some bread and put out some fresh fruit. A healthy, delicious breakfast is ready! 🙌

(You could also use thick sliced ham and sear that in a pan to get it warmed through if you’d prefer.)

Whichever way you try them, I hope you celebrate with some green eggs and ham soon. Just cause. 😊

Enjoy!

XO,

Kathryn

P.S. You may also enjoy rainbow toast for another fun kid-friendly and beautiful breakfast idea.

Yield: 2 servings

Green eggs and ham, 2 ways

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Green eggs and ham are a fun twist on breakfast and perfect for celebrating Dr. Seuss! These eggs are made without food coloring and can be prepared two different ways.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

For the pesto eggs:

• 4 large eggs
• 2 heaping tablespoons prepared pesto (homemade or store-bought)
• 1/4 cup mozzarella cheese (optional)
• salt and black pepper, to taste

For the spinach eggs:

• 4 large eggs
• 1/2 cup packed fresh spinach leaves
• 1/4 cup shredded cheddar or mozzarella cheese (optional)
• salt and black pepper, to taste

Other, for serving:

• 2 slices Canadian bacon
• 2 slices whole wheat bread
• Fresh fruit

Instructions

For the pesto eggs:

1. Scramble the eggs and pesto in a medium bowl until well mixed.
2. Heat a skillet over medium-low heat and spray with cooking spray. Add the egg mixture and cook, stirring occasionally, until eggs are cooked through and fluffy.
3. Season to taste with salt and pepper and serve with mozzarella cheese (if desired).

For the spinach eggs:

1. Combine the eggs and spinach in a blender. Mix until well combined. It will be frothy. (See notes.)
2. Heat a skillet over medium-low heat and spray with cooking spray. Add the egg mixture and cook, stirring occasionally, until eggs are cooked through and fluffy.
3. Season to taste with salt and pepper and serve with mozzarella or cheddar cheese (if desired).

For the Canadian bacon:

1. Heat a small pan over medium-high heat. Add the Canadian bacon slices and sear 1-2 minutes per side, until browned in spots and warmed through.

For the breakfast:

1. Serve your eggs with Canadian bacon, whole wheat toast and fresh fruit. Enjoy!

Notes

The pesto eggs don’t produce a very vibrant green and the pesto definitely adds flavor. I think they are delicious but this version is not quite as kid-friendly.

The spinach in the spinach version does not change the flavor of the eggs at all, just the color.

Nutrition Information:

Yield:

2

Serving Size:

2 eggs
Amount Per Serving: Calories: 174

The exact nutritional information will vary by which method you use and what you serve the eggs with.