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Cooked and assembled green eggs and ham breakfast sandwiches.

Green Eggs and Ham Breakfast Sandwiches

Afton Cyrus
You’ll want to eat them here and there, you’ll want to eat them anywhere! Dye your eggs green with spinach and transform them into savory Green Eggs and Ham Breakfast Sandwiches inspired by the Dr. Seuss classic.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 4 people

Good To Know

  • This recipe makes four sandwiches to serve for a family breakfast, but you can cut the recipe in half to make just two sandwiches, if you prefer; use 3 tablespoons of water to cut the ⅓ cup in half.
  • The recipe calls for English muffins, but you can use any bread or roll that you like! Bulkie rolls, bagels, sandwich bread, or even plain croissants would all be great here.
  • To add a little pizzazz to your breakfast sandwich, you can spread your bread with condiments of your choice. Mayo, mustard, or ketchup are all classic, but you can also add a little sweetness with jam or jelly, some tang with chutney, or some heat with salsa or a dash of hot sauce. Or skip the condiments and keep things plain–the sandwiches are delicious on their own!

Equipment You'll Need

  • Rimmed baking sheet
  • Aluminum foil
  • Toaster
  • Butter knife (optional)
  • Blender
  • Kitchen towel
  • Liquid measuring cup
  • 10-inch nonstick skillet
  • Plastic spatula (metal will scratch the skillet)
  • Oven mitts
  • 4 Serving plates

Measure Your Ingredients

  • 4 English muffins or other rolls, split open
  • Condiments of your choice (optional, see notes)
  • 4 large eggs
  • 2 cups baby spinach (2 ounces)
  • ⅓ cup water
  • ¼ teaspoon table salt
  • 2 tablespoons unsalted butter, cut into 4 pieces
  • 2 square slices deli American or cheddar cheese, cut in half (optional)
  • 4-8 slices deli ham

Let's Cook!
 

  • Set your oven rack to the middle position and heat the oven to 300 degrees. Line a rimmed baking sheet with aluminum foil.
  • 4 English muffins or other rolls, split open, Condiments of your choice
    Toast the English muffins or rolls in the toaster (you might need to do this in batches). Transfer them to the foil-lined baking sheet with the insides facing up. Use a butter knife to spread the tops and bottoms with your favorite condiments, if you like. (Ask your diners what they’d like on their sandwiches; if they place different orders, you can use a marker to write each person’s name on the foil next to their sandwich to keep track of whose is whose.)
  • 4 large eggs, 2 cups baby spinach, ⅓ cup water, ¼ teaspoon table salt
    Add the eggs, spinach, water, and salt to a blender jar. Place the lid on the blender and hold it in place with a kitchen towel. Blend the mixture until smooth, about 30 seconds.
  • Use a liquid measuring cup to measure out ½ cup of the egg mixture from the blender.
  • 2 tablespoons unsalted butter, cut into 4 pieces
    In a 10-inch nonstick skillet, melt one piece of butter over medium heat until it’s melted and bubbling, 2 to 3 minutes. Carefully pick up the skillet and swirl to coat the pan with an even layer of melted butter.
  • 2 square slices deli American or cheddar cheese, cut in half
    Working quickly, pour the ½ cup of egg mixture into the skillet and swirl and shake the pan to coat the bottom in an even layer. Let the eggs cook until set, about 1 ½ minutes. Place a half-slice of cheese (if using) in the middle of the eggs. 
  • Use a plastic spatula to loosen the edges of the eggs from the pan. Working quickly, fold the bottom side of the eggs over toward the middle (covering the cheese, if you’re using it). Repeat folding three more times from the left, top, and right, going around the circle and turning it into a square.
  • Let the egg square cook for 30 more seconds. Turn off the stove and slide the skillet to a cool burner. Use the spatula to transfer the egg square to one of the toasted English muffin bottoms.
  • Repeat steps 4-8 to cook the remaining eggs with the remaining butter in three more batches, so each English muffin bottom has an egg square. Turn off the stove.
  • 4-8 slices deli ham
    Top each egg square with 1-2 slices of ham and the English muffin top.
  • Place the rimmed baking sheet with the sandwiches in the oven. Bake until warmed through, about 10 minutes. (This ensures all four sandwiches will be hot to serve at the same time!)
  • Use oven mitts to remove the baking sheet from the oven and place it on the stovetop or a cooling rack. Use the spatula to transfer each sandwich to a serving plate. Serve.
Keyword Green Eggs and Ham Breakfast Sandwiches