Breakfast Recipe: Shamrock Spinach Bake
Thank goodness for St. Patrick’s Day when you can serve green food and kids think it’s cool. Kids also enjoy special shapes, so a shamrock cookie cutter might just be the ticket that gets your child to eat spinach for breakfast. Serve this on a white plate with a few orange slices or a glass of orange juice and you have all the colors of the Irish flag.
Spinach and eggs are a great way to start the day, and they are naturally gluten free. If your child is very opposed to spinach, try adding other flavors such as sausage or cheese which could be stirred in before baking.
Shamrock Spinach Bake
- 4 ounces baby spinach (ready to eat)
- 8 large eggs
- 2/3 cup milk (or milk substitute)
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill weed
- 1/4 cup chopped green onion
- Preheat your oven to 350°.
- Combine the eggs, milk, and one fourth of the spinach in a blender on low.
- Add the remaining spinach in handfuls, blending between each.
- Add the salt, dill weed, and green onion. Pulse the blender a few times to combine.
- Pour the mixture into a 9 x 13 inch baking dish that has been coated with nonstick cooking spray.
- Bake for 20 - 30 minutes until set in the middle.
- Let cool for 5 minutes, then use a cookie cutter to cut out shamrock shapes.
- Serve with orange slices.
More St. Patrick's Day Recipes:
- Shamrock Cookies
- Guinness and Mint Brownies
- Mint Chocolate Cupcakes
- Slow Cooker Beef Stew (w/Gluten Free Beer)