Green Eggs and Ham Breakfast Muffins

Tweet
Share
Pin
Share

These portable egg muffins get their green color from spinach blended right into the eggs, with diced ham throughout for protein. They are a fun way to celebrate Dr. Seuss Day or just get kids excited about eating vegetables at breakfast.

Why You’ll Love It

  • Kid-friendly and Dr. Seuss themed
  • Sneaks spinach into breakfast without complaints
  • Make-ahead friendly for busy mornings
  • High protein to keep everyone full
  • Freezer-safe for meal prep
  • No flipping or babysitting required

Ingredients

  • 8 large eggs
  • 2 cups fresh baby spinach, packed
  • 1/4 cup milk
  • 1 cup diced ham
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Nonstick cooking spray

Steps

  1. Preheat your oven to 350°F and spray a 12-cup muffin tin generously with nonstick spray.
  2. Add the eggs, spinach, and milk to a blender and blend on high for 30 seconds until the mixture is smooth and bright green.
  3. Pour the green egg mixture into a large bowl or measuring cup with a spout.
  4. Stir in the garlic powder, salt, and pepper.
  5. Divide the diced ham evenly among the 12 muffin cups.
  6. Pour the green egg mixture over the ham, filling each cup about three-quarters full.
  7. Sprinkle the shredded cheese on top of each muffin.
  8. Bake for 20 to 22 minutes until the eggs are set and the tops are lightly golden.
  9. Let the muffins cool in the pan for 5 minutes before removing with a rubber spatula.

Helpful Tips and Substitutions

For an even brighter green color, add an extra handful of spinach to the blender.

Use silicone muffin cups for the easiest release, or line a standard tin with parchment liners.

Swap the ham for cooked bacon or turkey sausage crumbles if you prefer.

Make them dairy-free by using unsweetened almond milk and skipping the cheese.

Add a pinch of green food coloring if you want a more vibrant Seuss-worthy green.

Do not overfill the muffin cups or they will overflow during baking.

Serving Ideas

Serve these warm alongside toast points or fresh fruit for a complete breakfast.

Pack them in lunch boxes with a small ice pack for a cold protein snack.

Set up a Dr. Seuss breakfast spread with these muffins, some blue pancakes, and fresh berries.

Store individual muffins in silicone food storage bags for grab-and-go mornings.

Serve with a side of ketchup or hot sauce for dipping.

Make-Ahead and Storage

Store cooled muffins in an airtight container in the refrigerator for up to 5 days.

Reheat in the microwave for 30 to 45 seconds until warmed through.

Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.

Reheat frozen muffins in the microwave for 60 to 90 seconds or in a 350°F oven for 10 minutes.

The egg mixture can be blended the night before and stored in the refrigerator, but give it a quick stir before pouring.

These muffins make healthy eating fun without any fuss.

Kids get a kick out of the green color and do not even notice they are eating spinach.

Keep a batch in your freezer and breakfast basically makes itself.

Similar Posts