Green Eggs and Ham Puff Pastry Squares are full of scrambled eggs with pesto and spinach. These two ingredients definitely turn the eggs a green color which makes them perfect for Dr. Seuss’s Birthday coming up on March 2 or you can save them for St. Patrick’s Day. Either way, these little babies are fun to make and delicious to eat. They make a perfect dinner or breakfast option and they refrigerate and freeze well.
Green Eggs and Ham Puff Pastry Squares also need your favorite cheese and some ham tucked inside. I mean come on, the title is Green Eggs and Ham! Fontina cheese is my choice for these sandwiches because it is so creamy and delicious. Mozzarella or Swiss will work well, too. The egg mixture is nestled in between two puff pastry squares, brushed with an egg wash, sealed and then sprinkled with Everything Bagel Seasoning from Trader Joe’s. Bake and you have the most wonderful nuggets of deliciousness!
Trying to eliminate carbs? You can eat the filling right out of the fry pan. No puff pastry needed!
How to Make Green Eggs and Ham Puff Pastry Squares
1. Take the puff pastry out of the freezer the night before and place it in the refrigerator. I find my dough is not completely thawed in the morning. Before starting to do anything else, take the package of dough out of the refrigerator. Open the package and take out the two sheets of dough. Separate them and place them on the counter as you cook the eggs and get the other ingredients ready.
2. Add the butter to the fry pan and heat until just melted. Mix all the eggs in a bowl with a wire whisk. Then add the water and whisk again. Pour this egg mixture in the fry pan and cook on medium heat. Scrambled eggs like to be cooked on medium heat. They stay nice and fluffy when cooked a little slower. Use a large pancake spatula to push the eggs along the bottom of the pan. Do this once every thirty seconds or so. Give the eggs some time to cook before scrapping the bottom of the pan.
This is a great way to use any left over pesto you might have in your refrigerator.
3. While the eggs are still wet, add the pesto, salt and pepper and spinach. The spinach will wilt in the next two minutes and the pesto will mix in as you cook the eggs. Add as much salt and pepper as you like. I usually leave these out because I feel there is enough salt in the ham.
4. Grate the cheese on a box grater and add when the eggs are almost done cooking. Leave this mixture on the stove while you roll out the dough, but turn off the heat. Mix this together well before placing on the dough later on.
5. The ham can be added two different ways. I had left over ham from the holidays that I put in the freezer. I took it out and let it thaw. Then I cubed it up into small pieces and added it to the eggs when I added the cheese. This way everything was warm before I started assembling the sandwiches. You can also lay a thinly sliced piece of ham on top of the egg mixture when the sandwiches are assembled.
Preheat the oven to 400°.
6. To prepare the crust, spread a little flour on a flat surface. Place one sheet of puff pastry on this floured surface and use a rolling pin to roll it out until it is 15 by 12 inches square. Cut each sheet into 6 equal pieces, 5 x 6 inches.
7. Spray vegetable oil on a cookie sheet, and lay the six bottoms on the sheet. Try and keep them towards the center so you can get a fork along the edges of the squares to seal them. It is hardest to seal the edges that are closest to the outside of the pan.
Fill each of the six pieces full of the egg mixture. Leave a 1/2 inch edge to seal the squares shut. You might have a little left over, but my husband did not mind. He was waiting for me to finish so he could eat the left over Green Eggs and Ham.
8. Roll out the other piece of dough and cut in the same way as the first one. Place one piece of dough on top of each square filled with the egg mixture. Use a fork and seal the two pieces of dough together.
9. Make an egg wash. Beat one egg and add a teaspoon of water. Brush this egg wash on top of each sandwich. Sprinkle with the Everything Bagel Seasoning and bake for 13 – 15 minutes until golden brown.
I prefer my puff pastry to be on the darker side so I know it is cooked on the bottom. I do not like stretchy, undercooked puff pastry. To guarantee it is done, I want the tops to be very brown and nice and puffy. Take them out of the oven and let them cool for a minutes or two before eating. You can also freeze them for a later date.
When reheating Green Eggs and Ham Puff Pastry Squares, put them in the oven at 350° for 5-10 minutes until warm and bubbly.
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Green Eggs and Ham Puff Pastry Squares.
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Green Eggs and Ham Puff Pastry Squares
- 1 Pkg Puff Pastry Sheets
- 2 Tbsp. Butter
- 7 Eggs
- 1 Tbsp. Water
- Salt and Pepper
- 2 Cups Spinach
- 3 Tbsp. Pesto
- 1 1/2 Cups Fontina Cheese, or Mozzarella or Swiss
- 1 1/2 Cup Cubed Ham, or 6 Thin Slices
- 1 tsp. Water
- 1 Tbsp. Everything Bagel Seasoning
- Put the frozen box of puff pastry in the refrigerator the night before making this recipe.
- Take the box of puff pastry sheets out of the refrigerator. Open the box and remove the two sheets of puff pastry. Let them sit on the counter while you prepare the rest of the ingredients.
- Preheat the oven to 400°.
- Whisk the 7 eggs together with a tablespoon of water.
- Melt the butter in a fry pan and add the eggs.
- As the eggs cook, add the pesto and spinach.
- When eggs are almost done cooking add the ham and grated cheese. Heat until the cheese melts.
- Roll out one sheet of puff pastry and cut into six equal pieces.
- Divide the egg mixture between the six pieces.
- Roll out the second sheet of puff pastry and cut into six equal pieces.
- Place a piece of dough over the egg mixture and seal the edges with a fork. Continue this with the other five pieces.
- Beat one egg and a teaspoon of water to make an egg wash. Brush over the top of the Green Eggs and Ham Puff Pastry Squares.
- Sprinkle on Everything Bagel Seasoning and bake for 13-15 minutes until golden brown.
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