Green Eggs and Ham Muffins

If your kids love the Green Eggs and Ham book, these little green egg muffins are such a fun way to bring the book to life. They’re perfect for lunchboxes, snacks or a quick breakfast on busy mornings.

The best part? They’re incredibly easy to make. Everything (except the ham or bacon) goes straight into the blender, so there’s minimal prep and washing up. Blend, pour, bake — done.

They’re gluten-free, and can easily be made dairy-free by skipping the feta.

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Green Eggs and Ham Muffins

Gluten free, dairy free option, nut free

Makes 14-16 (depending on tray size)

Ingredients:

• 4 eggs

• ½ cup tapioca flour

• ⅓ cup milk of choice

• ½ cup spinach

  • If using frozen spinach: use 3 small portions from a 500g bag, defrosted and squeezed well

• 2 tablespoons olive oil

• 2 tablespoons feta (optional – omit for dairy-free)

• 1 clove garlic

• ¼ teaspoon salt

• Pepper, to taste

• 2–3 slices ham or bacon

  Instructions:

• Preheat the oven to 180°C and lightly grease a mini muffin tray.

• Add everything except the ham or bacon to a blender: eggs, tapioca flour, milk, spinach, olive oil, feta (if using), garlic, salt and pepper.

• Blend on high until completely smooth and vibrant green.

• Finely dice the ham or bacon and divide most of it evenly between the muffin holes. Reserve a little to sprinkle on top.

• Pour the egg mixture into the muffin tray, leaving a little room at the top for them to rise.

• Top with the remaining ham or bacon, then bake for 20–25 minutes, or until set and lightly golden on top.

• Allow to cool slightly before removing from the tray.

• Storage Tips:

  • Store in an airtight container in the fridge for 3-4 days.

  • These freeze well for up to 2 months.

Want More Lunchbox Ideas?

If you need more easy, kid-friendly lunchbox ideas, my Lunchbox Ebook is packed with 33 of my favourite gluten-free, dairy-free, nut-free whole-food recipes that my kids love.