Dr. Seuss’ birthday is coming up on March 3rd so I thought we should celebrate by turning his beloved, popular book Green Eggs and Ham
A dozen eggs are mixed up with salt, pepper and chopped spinach then poured into muffin tins lined with Canadian bacon or deli ham. You could substitute any green veggie for the same affect, such as finely chopped broccoli or green peppers.
Or you could add them all for a vegetable medley. Either way, when you turn it into a fun celebration, it will get your kids to eat veggies without realizing it. Noah, my endlessly picky eater, inhaled 4 of these.
I love to make a big batch of these Green Eggs and Ham Cups on Sunday so we can eat them all week by gently reheating them in the microwave.
It’s always a good thing to have a hot, filling breakfast on a busy morning that takes zero effort. Because the struggle is real when you are trying to get the kids out the door for school. I mean, why have we always lost a shoe? Why?
And why, child, did you put your pants on backwards? HOW does that even happen??? It literally occurs on a weekly basis. I don’t understand.
- 12 eggs
- 1/3 cup frozen spinach, thawed and squeezed dry
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/3 cup shredded Swiss cheese
- 18 Canadian bacon (or deli ham) slices
- Preheat oven to 350 degrees F. Spray 18 muffin cups with nonstick spray then line each with a slice of Canadian bacon or deli ham. Set aside.
- In a large bowl, whisk eggs, spinach, salt, pepper and shredded Swiss. Pour enough in each cup to fill just to the top of the meat. If it overflows, that's ok.
- Place in the preheated oven and bake for 15-18 minutes, or until cooked through. Remove from oven then run a butter knife around each cup and carefully lift out of the pan. Eat immediately, or let cool and place in an airtight container and refrigerate for up to a week. You could also freeze them for later use.
