Green Eggs & Ham Bake

Yesterday was Dr. Suess’ birthday.  So I thought it would be fun to make a Green Eggs and Ham inspired dish.  Only I didn’t want to use food dye.

So why not make tasty spinach eggs with ham?

This was a fantastic breakfast that would also be fabulous for St. Patrick's Day!

It’s festive and delicious! I enjoyed the leftovers for the whole week!

Sunday Funday

St. Patrick's Day Breakfast

• 2 Ingredients Keto Irish Shrimps Pastry Turnovers from Sneha's Recipe
• Dark Chocolate Chunk Baileys Cream Scones  from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Irish Banger Skillet from Culinary Cam
• Irish Cream French Toast Casserole from A Day in the Life on the Farm
• Irish Mushroom Toast from Palatable Pastime
• Irish Potato Cakes  from Karen's Kitchen Stories
• Green Eggs & Ham Bake from Amy's Cooking Adventures

Green Eggs and Ham Bake

Adapted from Chop Chop Family

1 tablespoon olive oil

1 small onion, diced

4 cups (packed) fresh spinach, chopped

2 cloves garlic

8 eggs

8 ounces cooked ham, diced

¾ cup shredded cheddar cheese

Salt & pepper, to taste

Spray a 9-inch pie plate with non-stick spray and preheat the oven to 350 degrees F.

Heat the oil in a skillet over medium heat.  Add the onion and cook until tender, about 5 minutes.  Add the spinach and garlic.  Cook until spinach is wilted and garlic is fragrant.  Move to a large bowl to cool slightly.

Meanwhile, whisk together the eggs and season with salt and pepper.

Add the ham, cheese, and eggs to the spinach mixture and stir to mix.  Pour the mixture into the prepared pie plate.

Bake in the preheated oven for 25 minutes.  Check, then continue cooking for another 10-15 minutes or until the center is set and the edges are beginning to brown.  Serve hot.

Serves 4-6