Happy Birthday Dr Seuss!
Theodore Seuss Geisel was born 110 years ago today. In honor of his birthday, and to celebrate children’s literacy, schools through out the United States will be celebrating with Read Across America when school resumes tomorrow.
Dr Seuss was born in Springfield, Massachusetts, about 15 minutes away from where my mother grew up over the border in Connecticut. During the Christmas season the city of Springfield decorates the park with elaborate Christmas lights of Dr. Seuss’ characters. Growing up we took several drives through the display over the years, and as a kid it seemed like I had every book book Dr. Seuss wrote. But when I look at my bookshelf now, I find that I don’t have a copy of Green Eggs and Ham.
As a teacher, Dr Seuss also held a special place in my lesson plans; which may surprise you given that I was a high school teacher. However, there are two things you should know; 1) Dr. Seuss’ stories contain a lot of historical metaphors and moral lessons, and 2) high schoolers love story time! Dr Seuss illustrated tons of political cartoons during World War II, and I also featured the following stories in class:
- The Lorax – environmental conservation
- Sneeches – civil rights movement, the Holocaust
- Yertle the Turtle – most any authoritarian ruler
- The Butter Battle – Cold War arms race
So in an attempt to bring a Dr. Seuss story to life, I give you Green Eggs and Ham Breakfast Cups! Eat them straight from the oven, or make ahead of time and freeze so you can grab them in the morning and go. Just pop them in the microwave for 45 seconds (chilled) or 1:45 (frozen)
These egg cups don’t have to be green or include ham. You can substitute the spinach and ham for any of your other favorite omelette ingredients. In the end you just want to make sure you have equal amounts of egg mixture as your muffin tin will hold.
Here is what you will need:
Slice onions and saute in a non-stick pan over medium-high heat for about 5 minutes.
Add spinach to the pan and cover so that it wilts. If you are using fresh spinach, you may have to do this in batches. Set aside to cool (or the cheese will melt and the eggs will prematurely cook).
Mix eggs & milk in a bowl, chop ham, and shred cheese.
Add egg mixture, shredded cheese, and diced ham to cooled spinach.
Scoop into well greased muffin tin (otherwise they’ll stick). And bake in the preheated oven for 15-20 minutes.
Allow to cool for 5 minutes (they will deflate a little) and then serve or save for later (they can be refrigerated for a few days, or wrapped in cling film and frozen)
Recipe makes 12 egg muffins
- 2 tbsp of oil
- 1 onion, thinly sliced
- 1 pound (400 g) of spinach (frozen works)
- 4 oz (100 g) of cheese, shredded
- 7 oz (170 g) of ham, diced
- 9 eggs
- .3 cups (70 mL) of milk
- Preheat oven to 350° F (175° C).
- Heat oil in a non-stick pan over medium-high heat and saute onions until slightly browned. About 5 minutes.
- Add spinach to pan and cover until wilted. You may have to do this in batches. Allow mixture to cool to room temperature.
- Mix eggs and milk in a bowl.
- Mix ham, cheese, and egg mixture in to the cooled spinach.
- Spray cup cake tin well with cooking spray and scoop in mixture.
- Bake for 15 to 20 minutes until the eggs are set. Allow to cool in pan for 5 minutes, then run a rubber spatula around the cups and turn out on to a cooling rack.
- Serve immediately or refrigerator/freeze for later. To reheat: microwave for a 45 seconds, from chilled; or 1:45 minutes, from frozen.
If this is going to be your main breakfast item, I recommend two egg cups to satisfy your appetite. To make a breakfast sandwich, put the egg cup in between two slices of an English muffin.