Two Breakfasts: Overnight chia, pumpkin pudding & Green eggs and ham

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Two Breakfasts: Overnight chia, pumpkin pudding & Green eggs and ham

Two Breakfasts: Overnight chia, pumpkin pudding & Green eggs and ham

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 680 Calories/Serving

20 Minutes

We do so like green eggs and ham. Chef Justine made these with baby spinach and dill to celebrate the beloved Dr. Seuss’s March 2nd birthday.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • OVERNIGHT PUDDING
  • 2 cups almond milk
  • 1 tablespoon maple syrup
  • ½ cup chia seeds
  • ½ cup pumpkin puree
  • ¼ teaspoon cinnamon
  • 2 tablespoons pecans
  • 2 tablespoons raisins
  • GREEN EGGS & HAM
  • Fresh dill
  • 4 eggs
  • 4 ounces breakfast ham
  • 2 ounces baby spinach
  • 2 cups almond milk
  • 1 tablespoon maple syrup
  • ½ cup chia seeds
  • ½ cup pumpkin puree
  • ¼ teaspoon cinnamon
  • 2 tablespoons pecans
  • 2 tablespoons raisins
  • GREEN EGGS & HAM
  • Fresh dill
  • 4 eggs
  • 4 ounces breakfast ham
  • 2 ounces baby spinach

Nutrition per serving

OVERNIGHT PUDDING: Calories 390, Protein: 9 g, Total Fat: 21 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Carbohydrates: 44 g, Fiber: 21 g, Added Sugar: 6 g, Sodium: 160 mg GREEN EGGS AND HAM: Calories: 290, Protein: 27 g, Total Fat: 19 g, Monounsaturated Fat 9.5 g, Polyunsaturated Fat: 0.5 g, Saturated Fat: 5 g, Cholesterol: 485 mg, Carbohydrates: 6 g, Fiber: 1 g Added Sugar: 0 g, Sodium: 790 mg,

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the pudding night before

In a large glass or bowl, combine the almond milk and maple syrup and season with salt. Stir in the chia seeds, pumpkin puree, cinnamon, and transfer to individual glasses or jars. Cover and refrigerate overnight.

2

The next day

Coarsely chop the pecans.
  • Top the pudding with the pecans and raisins and serve.

1

Prep the eggs

  • Coarsely chop the dill leaves. Discard the stems.
In a bowl, crack the eggs and whisk together just until combined. Add the dill, and season with salt and pepper.

2

Cook the eggs

In a frying pan over medium heat, cook the ham, turning once until lightly browned and heated through, 1 to 2 minutes on each side. Transfer to a plate serving plates In the same pan, warm 1 tablespoon oil or butter, until hot but not smoking. Add the spinach and cook until just starting to wilt, about 1 minutes. Add the eggs and cook, stirring to scramble, until the eggs are set to the desired doneness, 3 to 4 minutes. .

Serve

Transfer the eggs to the plates with the ham and serve.
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