This naturally green eggs and ham recipe is a hit with kids and perfect for a Dr. Suess fan, or as a simple St. Patrick’s Day breakfast. And it’s totally dye-free!
The words of Dr. Seuss are truly iconic, and kids across the country have yelled countless times at poor Sam I Am.
“I do not like green eggs and ham, I do not like them Sam I Am!”
If you haven’t yet made green eggs and ham for your child, you have to try this green eggs and ham recipe. You’ll never forget the delighted look on their face as they see a storybook favorite come to life.
GREEN EGGS AND HAM WITHOUT FOOD DYE
Growing up, my mom would make a green eggs and ham recipe using blue food dye, and I was thrilled every single time she made it (usually for St. Patrick’s Day breakfast).
While I haven’t noticed any harm done to me through consuming food coloring, I try and use natural ingredients whenever possible when feeding my family.
I’m also always looking for more ways to get kids to eat vegetables, so decided to experiment with a few different green vegetables to try and create a naturally green eggs and ham recipe.
After playing around with blending kale, chard, broccoli, peas, and spinach with eggs, I found that spinach is differently the favorite green eggs ingredient for our family.
Spinach is actually quite sweet for a vegetable, with a much milder flavor than other greens like kale and chard. It also has a softer texture and cooks down quite a bit, so it blends into the eggs much better than peas or broccoli.
HOW TO MAKE GREEN EGGS AND HAM
- Heat slices of ham in a microwave safe dish for 30 seconds. Keep covered.
- Crack 8 eggs into a blender and add 2 cups of baby spinach.
- Blend until the spinach is completely incorporated and it looks like a green smoothie.
- Pour eggs into large nonstick pan on medium-high heat.
- Use a silicone spatula to gently scrape up the eggs as they cook, pushing them to the outside of the pan, and letting the uncooked portions run toward the center.
- When the majority of the eggs are still just slightly wet, sprinkle with salt and pepper, give one more gentle scrape and stir of everything, then remove them from the pan.
- Serve a scoop of green eggs with a side of warm ham.
TIPS FOR MAKING GREEN EGGS AND HAM
- Don’t turn the heat up too high. High heat leads to dry, scorched eggs, especially with the spinach blended in. The recipe says to cook it on medium-high heat, but if you have a gas burner, you will likely need to use medium or medium-low. You can get more tips on How to Scramble Eggs here, including a video showing you just what to do.
- Adjust the spinach amount as needed. This recipe is really flexible. You can add up to 1 cup of baby spinach (not packed down, just lightly packed) per egg. You can also add less spinach than the recipe calls for. If you don’t like the hint of spinach taste, try adding a little sprinkling of grated parmesan when you add the salt and pepper.
MORE NATURALLY GREEN RECIPES FOR ST. PATRICK’S DAY
- Green Apple Cucumber Juice
- Green Fruit Salad Cups
- Bell Pepper Shamrocks Snack
- Shamrock Avocado Toast
- Green Healthy Mac and Cheese Recipe
SUPPLIES FOR MAKING GREEN EGGS AND HAM
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This naturally green eggs and ham recipe is a hit with kids and perfect for a Dr. Suess fan, or as a simple St. Patrick's Day breakfast. And it's totally dye-free! These are dairy free, but you can add a little bit of cream or parmesan if you prefer scrambled eggs with dairy in them. You can check out our video on How to Scramble Eggs for more tips for perfectly scrambled eggs.
- 8 slices ham we like leftover spiral sliced but lunchmeat is fine too
- 8 eggs
- 2 cups baby spinach
- salt and pepper
Heath a large nonstick skillet or griddle (with a rim) on medium heat.
Place ham in a microwave safe dish with a lid and heat for 30 seconds. Leave covered until eggs are ready.
Crack the eggs into a blender and add the spinach.
Blend on low, then high speed until the spinach is completely incorporated into the eggs and everything is green.
Pour the blended green eggs into the skillet (or griddle).
Use a silicone spatula to gently scrape up the eggs as they cook, pushing them to the outside of the pan, and letting the uncooked portions run toward the center.
When the majority of the eggs are still just slightly wet, sprinkle with salt and pepper, give one more gentle scrape and stir of everything, then remove them from the pan.
Serve a scoop of green eggs with a side of warm ham. Green juice is optional!
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.