Green Eggs and Ham Recipe (Mini Frittatas for the Kids!)
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St. Patrick’s Day is just around the corner, and I’ve got the perfect themed food to celebrate the holiday! This Green Eggs and Ham recipe makes the perfect Mini Frittatas for kids and is great for breakfast, lunches, and even dinner.
The kids will love these, and they’ll definitely get everyone in the St. Patrick’s Day spirit. Of course, they are the perfect recipe for Dr. Seuss Day!
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Green Eggs and Ham Recipe
Whip up a batch of these green eggs and ham frittatas – they’re not just simple, they’re downright fun! Packed with protein and a medley of veggies, they’re perfect for any mealtime occasion, whether you’re craving a hearty lunch, a satisfying snack, or a flavorful dinner. (Looking for more hidden veggie recipes? Check out this hidden veggie recipe roundup.)
You can easily meal prep these over the weekend and have them ready to go during the week. Better yet, make a double batch, freeze half, and you’ll have a quick go-to meal waiting for you in the freezer.
They are also perfect for when you’ve got to get out the door quickly in the morning, as they are portable and can be eaten straight from the fridge.
Why you’ll love these Green Eggs and Ham
Ingredients + Tips
(Ingredients at a glance; you can find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Eggs: Any type of eggs are good to make these green eggs.
- Spinach: Baby spinach, stems removed, makes these eggs bright green and adds loads of fiber. I’ve found that fresh, organic baby spinach, stems removed, often tastes the best.
- Cream: Cream adds a rich texture, but you can also use half and half or even milk.
- Baking Powder: A touch of baking powder helps the mini frittatas rise.
- Mushrooms: White button or cremini mushrooms, diced, are both good options.
- Onion: I used a yellow onion for its less pungent flavor, but any type of onion is good.
- Ham: Diced ham adds more protein and some natural saltiness to the eggs. Crumbled sausage or bacon would be great too.
- Shredded cheese: Any type of cheese will work; cheddar, mozzarella, Monterey jack.
How To Make This Green Eggs and Ham Recipe
1 Blend. Blend eggs and spinach, and in a blender or food processor, add baking powder, salt, pepper, and cream; process til combined.
2 Grease a muffin pan. Thoroughly grease a 12-cup muffin pan or use muffin liners.
3 Portion. Divide the egg mixture among the 12 cups of the muffin pan. Fill just about all the way and then sprinkle with cheese.
4 Bake. Place the muffin tray in the oven and bake until the eggs are set.
Recipe Tips
- Prevent sticking by greasing the muffin wells well or using a muffin liner. Eggs are notorious for sticking, making clean-up a bit of a nuisance, so spray well with cooking spray or grease with olive oil.
- Finely dice the vegetables so they soften as they get baked into the eggs. You don’t want to take a bite of these frittatas and find the vegetables are still hard.
- Watch the tops don’t burn in the oven. The cheese will crisp up as they bake, but if they start to get too dark, you can cover them with aluminum foil.
- For more protein, you can add half a cup of egg whites or half a cup of cottage cheese. Watch the bake time, as the muffins may take a little longer to cook.
Variations
- Change up the vegetables and throw in your favorites.
- Modify the cheese or use a combination of different cheeses.
- Use crumbled bacon instead of ham.
- Add some spice with a jalapeno or green chili.
Storage
- Leftover mini frittatas will keep in an airtight container in the fridge for up to 3 days.
- You can also freeze the frittatas for up to 3 months. Flash freeze on a cookie sheet and then transfer to a container or freezer bag. Defrost in the fridge overnight or reheat from frozen.
FAQs
What makes green eggs and ham green?
It’s all in the spinach! When you blend those fresh baby leaves with your eggs, it turns them into a beautiful shade of green that would make Mother Nature herself green with envy. Plus, you’re sneaking in some extra veggies—a win-win for taste and health. No food coloring is needed here.
Can I make the green eggs and ham recipe dairy-free?
Absolutely! If you’re looking to skip the dairy, feel free to swap out the cream or half-n-half for your favorite non-dairy milk alternative. Almond or oat milk can do the trick, giving you that creamy consistency without the dairy.
Does this Green Egg and Ham Recipe Taste like Spinach?
Not Really. My kids never knew it was spinach that turned the eggs green, as the egg muffins did not taste like spinach. I’ve noticed some spinach has a stronger flavor than others. I have found that fresh, organic baby spinach, stems removed, has a less “earthy” flavor than regular or frozen spinach. (So that is what I recommend for this recipe.)
Can I make these eggs in a pie plate instead of a muffin tray?
Yes, these green eggs and ham would work if you baked them in a pie plate. Just watch the time, as it will differ from baking in a muffin tray. (Bake for about 20 minutes or until the eggs are set. You may need to reduce the eggs by two to fit into your pie plate.)
Can I use frozen spinach to make these frittatas?
You could, just make sure to remove as much moisture as possible. Fresh organic baby spinach will give the best green color and flavor.
Products used and recommended in this post:
- Muffin tin
- Spoonula
- Food Processor
- My Blender: Vitamix 5200 2 HP motor (This is an Amazon link, though I bought mine when it was the QVC deal of the day on 6 easy pays)
- Nutri Ninja (I have this one too- it works great)
- Mixing bowls w/ lids (having a lid is so handy!)
- Silpat Mat (didn’t use this today- but every baker needs one!)
Tried This Recipe?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
Print
Green Eggs and Ham Recipe
Description
These Green eggs and Ham Mini Frittatas make a great breakfast, lunch or dinner and leftovers pack especially well into school lunches!
Ingredients
- 10 Eggs
- 2 cups Baby Spinach, stems removed
- 1/4 cup Cream or Half n Half
- 1/2 tsp Baking Powder
- 1/2 cup Mushrooms, diced
- 1/2 cup onion, diced
- 1/2 to 3/4 cup diced ham
- 1/2 tsp salt and pepper
- 1/4 to 1/2 cup shredded cheese
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Instructions
- Preheat oven to 375.
- Place eggs and spinach in a blender or food processor, process until spinach is pureed. Add baking powder, salt, pepper and cream, process til combined.
- Thoroughly grease a 12 cup muffin pan. (and if you don’t like scrubbing your muffin tin, you might consider using foil liners.)
- Evenly divide the onion, mushroom and ham among the 12 cups of the muffin pan.
- Pour the egg mixture into the cups. (Fill them pretty full, the eggs will puff up when baking, but will deflate a bit.)
- Sprinkle with cheese. (A lot or a little- however much cheese you like.)
- Bake about 15 minutes or until the eggs are set.
Enjoy your green eggs and ham!
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