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Green Eggs, No Ham {Veggies for Breakfast}

kale, basil, eggs, garlic, pine nuts, olive oilThat Sam I am…that Sam I am…

Do you think he would like my green eggs, no ham?

Green Eggs, as in scrambled eggs, topped with a savory kale pesto sauce and a few sweet cherry tomato halves thrown in for good measure!

green eggs with cherry tomatoes

I think if Sam I am tried these green eggs, no ham, he would feel delicious all day long.

Just like I feel every time I start my morning off with veggies for breakfast.

How about you?

Are you a veggie eater in the morning?

If not, you should try this breakfast…

Green Eggs {No Ham} Topped with Cherry Tomatoes and served with a side of fresh fruit nourishes your body with 3 + servings of antioxidant loaded veggies and fruits, delicious protein {try scrambled tofu instead of the eggs for a delicious vegan option}, healthy fats, and staying power to get you all the way to lunch and beyond.

I’m pretty sure Sam would like it {and you will too!}

Here’s the recipe…

kale, basil, eggs, garlic, pine nuts, olive oil

Green Eggs, No Ham {Kale Pesto with Scrambled Eggs and Cherry Tomatoes}

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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes


  • 2 cups chopped kale well packed
  • 1/2 cup fresh basil packed
  • 2 tablespoons pine nuts
  • 1 tablespoon extra virgin olive oil
  • 1/2 to 1 clove garlic or to taste
  • salt and fresh ground black pepper to taste
  • 4 eggs
  • vegetable oil or butter for frying eggs
  • 1 cup cherry tomatoes sliced in half


  • Prepare the kale pesto: Place kale, basil, pine nuts, olive oil, and garlice in food processor, and pulse until well combined. Season with salt and pepper to taste, and set aside.
  • Coat frying pan with vegetable oil or butter, and scramble the eggs over medium heat.
  • To serve: Divide eggs in to two servings and top each serving with half of the kale pesto mixture, and half of the cherry tomatoes.


Nutrition Notes: Naturally gluten-free, and vegetarian. Try serving with scrambled tofu for a vegan option.


Serving: 2g
EA Stewart, RD | Registered Dietitian Nutritionist Add to Recipe Collection
Tried this recipe?Mention @thespicyrd or tag #thespicyrd ~ I love seeing my recipes that you recreate!

kale pestocherry tomatoesgreen eggs and cherry tomatoesI’m pretty sure this combo of kale pesto and cherry tomatoes would be pretty delicious on top of pasta too!

How about you…Do you eat veggies for breakfast?  If so, does it make you feel delicious?  What’s your favorite savory breakfast dish?  Are you a fan of “Green Eggs and Ham” by Dr. Seuss???

I love hearing from you! Please click here to leave a comment or ask a question, or leave a suggestion. And, if you enjoyed the post, please stumble, tweet, pin, or share this post to spread the word that healthy eating and delicious eating happily co-exist! Oh, and to make sure you don’t miss any Spicy food, fun, and adventure, please sign up for new post notifications via e-mail or feedburner. Cheers!

29 thoughts on “Green Eggs, No Ham {Veggies for Breakfast}”

  1. every other day i eat a HUGE omelet. i saute a POUND of chopped mixed veg… onions , poblano peppers, jalapenos, red bell pepper and mushrooms and fresh garlic in butter.
    when they have cooked down… i add eggs…. but JUST enough to bind the mixture.
    i add jack cheese or pepper jack cheese…. cover and cook gently till done.

    in the mean time….. i get my beans going. i eat Mexican beans that i reheat from the fridge every day. i make my charro beans about once a week from scratch in the crock pot with plenty of chili peppers and seasoning.

    i reheat them with added Mexican melting cheese and my favorite salsa to spice them up.
    when everything is ready…. i slide the VERY BIG omelet on to the plate with the beans and
    devour it. lol

    the omelet is BIG on veg….more veg than egg and VERY filling. the egg is only the binder.
    its my favorite meal of the day…. cheesy, spicy and warming.
    it takes a long time to make… but i have the time and i dont mind.

    when you are Mexican… ya gotta have your eggs and beans. lol

  2. please tell me how that tomato picture is so pretty….I love “green” eggs, make with spinach a lot because it’s so easy. I also like eggs/pesto/peas for an easy dinner. veggies I get in via juice or smoothie. How was SF?

  3. Such a great idea for pesto, looks delicious! No ham for me. I love veggies in the morning, particularly in a greeeen smoothie. It’s my ‘coffee’ in the morning 🙂

    1. Kristi-Yes! This pesto is so versatile. Pasta seems like an obvious coice, but as a sandwich spread or maybe plopped on top of a cup of tomato soup, it would be delicious too! I think walnuts would be a great substitution, because, yes, pine nuts can get pretty expensive. Fortunately this recipe uses only 2 tablespoons, plus I buy mine at Costo or Trader Joes and store them in the freezer. Makes them a little more economical…

  4. I DO eat veggies for breakfast!!! I love the kale addition to your pesto and I love even more the deletion of ham. I’m not a big fan…the only meat I really don’t like. I like my green eggs with chopped broccoli or asparagus is a treat when it is left over from the night of grilling. As usual, beautiful post Spicy!

    1. I knew you had to be a veggie eater at breakfast Teri :-). I do like ham, but don’t it it very often. Maybe at a Bruch or Easter, and in a really good ham and Swiss omelette. Thank you for our sweet comment!

  5. I knew I liked you Gina (a fellow Dr. S. fan) 🙂 Yes, pumpkin! Thanks for the reminder! One of our favorite ways to make pancakes is with puréed pumpkin and cinnamon (plus a few Chcolate chips for good measure! I need to try your egg and oat crepe-yum!

  6. Who ISN’T a fan of Green Eggs and Ham by Dr. Suess?! Only crazy people 🙂
    I do eat vegetables for breakfast, every morning, but in a SWEET dish (pumpkin!). I love eggs in the morning, but even when I do eggs it’s sweet because I turn them into an egg and oat crepe. Yeah, I’m a sweet-tooth girl.
    Thanks for the idea for kale pesto, btw, I’m trying that one!

  7. I literally just had stir-fried red chard with scrambled eggs (& Indian carrot pickle & seaweed bread). We love savoury breakfasts here at casa food to glow, and your fresh kale pesto is calling my name. I will make it tomorrow. Promise!

    1. I can imagine you as a savory/veggies eater at breakfast Kellie. You always have such healthy and delicious meals. Love the idea of Indian Carrot pickle. Seaweed bread sounds interesting 🙂

  8. That looks super yummy. I am definitely not opposed to veggies for breakfast, and that is one of my favorite parts about being in Israel (veggies are served in abundance for breakfast in Israel). I just don’t ever wind up making them when I am at home. I usually eat cereal so that is probably why I don’t have any veggies. I should make them more often with eggs, just like this.

    1. Melinda-I think savory breakfasts with veggies are a lot more popular in Luther countries than the US. I didn’t grow up eating veggies in the morning, but I always feel so much better when I do. I hope you’re having a wonderful time in Israel!

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