The Green Eggs and Ham Breakfast Sandwich brings the beloved Dr. Seuss story to life in the most delicious way possible. This playful breakfast creation features fluffy scrambled eggs mixed with fresh herbs and spinach for a vibrant green color, paired with crispy ham and melted cheese on a toasted English muffin. It’s not just a fun way to get kids excited about eating their greens, it’s genuinely tasty for adults too. The herbs and spinach add wonderful flavor and nutrition without being overpowering, while the salty ham and gooey cheese make it satisfying and hearty. Perfect for a special weekend breakfast, themed parties, or just to add some whimsy to your morning routine.
Serving Quantity: 4 sandwiches
Cooking Time: 20 minutes
1. Ingredients
- 6 large eggs
- 1 cup fresh spinach, packed
- 2 tablespoons fresh basil leaves
- 1 tablespoon fresh parsley
- 1/4 cup milk
- 4 slices deli ham
- 4 slices cheddar cheese
- 4 English muffins, split
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Cooking spray
2. Nutrition Information Per Serving
- Calories: 420
- Protein: 26g
- Carbohydrates: 30g
- Fat: 22g
- Fiber: 2g
- Sodium: 890mg
3. Make the Green Egg Mixture
Add the spinach, basil, parsley, and milk to a blender or food processor. Blend on high speed for about 30 seconds until completely smooth and bright green. You shouldn’t see any large pieces of leaves remaining. The mixture should look like green milk.
4. Prepare the Eggs
Crack the eggs into a medium bowl. Pour in the green herb mixture from the blender. Add the garlic powder and a pinch of salt and black pepper. Whisk everything together thoroughly until the eggs are completely green and well combined. The color should be evenly distributed throughout.
5. Cook the Ham
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ham slices and cook for about 2 minutes on each side until they’re lightly browned and starting to crisp at the edges. Remove the ham from the skillet and set aside on a plate. Keep the skillet handy for cooking the eggs.
6. Toast the English Muffins
While the ham is cooking, split the English muffins in half and toast them until golden brown. You can use a toaster or toast them in the oven. Once toasted, spread a thin layer of butter on each half while they’re still warm so it melts in nicely.
7. Scramble the Green Eggs
Wipe out the skillet you used for the ham and add the remaining tablespoon of butter over medium-low heat. Once the butter is melted and foaming, pour in the green egg mixture. Let it sit for about 20 seconds, then gently push the eggs from the edges toward the center with a spatula. Continue cooking slowly, stirring gently every 30 seconds or so, until the eggs are softly scrambled and still slightly creamy. This takes about 4 to 5 minutes. Don’t overcook them or they’ll be dry.
8. Add the Cheese
When the eggs are almost done but still a little wet, place the cheese slices on top of the eggs in the skillet. Turn off the heat and let the residual heat melt the cheese for about 1 minute. You can cover the skillet with a lid to help the cheese melt faster.
9. Assemble the Sandwiches
Place the bottom halves of the toasted English muffins on plates. Lay one slice of the cooked ham on each muffin bottom. Using a spatula, divide the green eggs and melted cheese into four portions and place them on top of the ham. The eggs should be fluffy and green with melted cheese throughout.
10. Complete and Serve
Top each sandwich with the other half of the English muffin. Press down gently so everything holds together. Serve immediately while the eggs are still hot and the cheese is melty. Cut the sandwiches in half if desired for easier eating.
11. Tips for Success
Fresh spinach works much better than frozen for this recipe because it blends smoother and has better color. Make sure to blend the greens and milk really well or you’ll have green flecks instead of evenly colored eggs. The key to fluffy scrambled eggs is low heat and patience, so don’t rush this step. You can substitute turkey or Canadian bacon for the ham if you prefer. For a vegetarian version, skip the ham and add sliced avocado or tomato instead. Add a slice of tomato or some hot sauce on your sandwich for extra flavor. If you don’t have fresh herbs, you can use a teaspoon of dried basil and parsley, but the color won’t be as vibrant. Swiss or provolone cheese work just as well as cheddar. Make the green egg mixture the night before and store it covered in the refrigerator to save time in the morning. You can use bagels, croissants, or regular bread instead of English muffins. Kids love these sandwiches so let them help blend the green mixture. For meal prep, you can cook everything ahead and assemble the sandwiches, then wrap them individually and refrigerate for up to two days or freeze for up to one month. Reheat wrapped sandwiches in the microwave for about a minute.
