Looking for a quick, high-protein breakfast that can be made in just minutes AND is kid-friendly? I’ve got you! These extremely light and fluffy Scrambled Green Eggs with Spinach will surely win over any veggie-skeptic kid. Perfect for babies 6 months and older.
Scrambled Green Eggs for Kids
If you’ve got a kiddo who’s hesitant with any green veggies (or even a kiddo who really just loves Dr. Seuss) then you’ve got to give these quick scrambled green eggs with spinach a try.
What are green eggs, you ask? Basically, green eggs are whole eggs blended with baby spinach or another leafy green veggie before cooking. The end product is a brightly colored green plate of scrambled eggs that taste like normal scrambled eggs, but way more fun!
When I first served these eggs to my kids, who both happen to eat spinach and green foods—I know mom lottery over here—they were even a little skeptical about these green eggs. They both gave me the side eye as they took their first bites, but then seconds later, they were both asking for seconds. That’s what I’m going to have to call a win! These eggs are now on a heavy weekend rotation at my house.
#momhack – the first time I made these eggs, I finely chopped the spinach before cooking them into the eggs, which I loved, but both of my kids said a big ‘NO thanks’ too. Then I tried blending the spinach into the eggs for a more even green color and voila.. eggs devoured and loved by all! So this recipe is made by blending the spinach and eggs together, but you can also chop the spinach and add to the eggs while cooking, you do you boo.
These scrambled green eggs are a great source of protein and a fun and protein-filled way to start off your day. These colorful eggs are absolutely perfect for baby-led weaning, the finger food stage, toddlers, kids, and even adults. I usually eat mine on top of avocado toast with hot honey because why not?
Ingredients
Make sure to read the full recipe card below for a complete list of ingredients and instructions.
- Eggs: large eggs, with both the egg white and yolk
- Spinach: fresh baby spinach works best, but thawed and drained frozen will work as well
- Cream Cheese: to make the eggs creamy and fluffy, you can also use shredded
- Butter: to coat the pan
- Shredded Cheese (optional): for topping the eggs. You can use mozzarella, white cheddar or an Italian blend.
Recipe Tip: Protein and fat are essential for developing babies, toddlers and kids but if you prefer your eggs with higher protein and lower fat, you can substitute 1/2 cup of egg whites for the whole eggs.
Let’s Do This
Benefits of Green Eggs
These eggs have all the right things for developing babies and toddlers!
- Thanks to the egg yolks, they are full of choline and important fats for developing brains.
- Egg yolks and spinach also provide beta-carotene for healthy eyesight.
- Eggs are a good source of protein which will help keep bellies full.
- These green eggs are also full of vitamin C, folate, and vitamin K.
If you are here, then I know you need even more kid-friendly meals. I’ve got you! Check out my best-selling cookbook Little Foodies: Recipes for Babies and Toddlers with Taste.
Add-Ins
These delicious scrambled eggs with spinach are quite tasty on their own, but if you want or need to vary your ingredients slightly, here’s a few of our favorite add-ins or substitutions.
- Sub baby kale for baby spinach
- Sprinkle on shredded mozzarella, cheddar, or feta cheese
- Mix in diced cooked ham for a true “green eggs and ham” experience
- Blend in some ricotta or cream cheese along with the eggs and spinach before cooking for the ultimate creamy and fluffy combination
- Serve with crumbled cooked bacon on top
Recipe Tips
- We love our scrambled green eggs with a hearty dose of shredded mozzarella or cheddar on top.
- Feel free to spice up your eggs by adding chopped herbs or mild spices. Some great additions are chives, basil, oregano, cilantro, cumin, mild paprika, or curry powder. Salt is not recommended until after 1 year.
- Serve these scrambled green eggs on top of toast with a little mashed avocado for the ultimate fun, green breakfast!
- 4 large eggs
- 1/2 cup baby spinach, not packed
- 2 tbsp block cream cheese or crème fraîche
- 1 tbsp butter
- pinch salt (optional)
Yield: 2 large or 4 small servings
Storage: You can store any leftover green eggs in an air-tight container in the fridge for up to 3 days.
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).