• Green Eggs & Bacon

    Green Eggs & Bacon | stupideasypaleo.com

    “I do not like them, Sam-I-Am!” or so says the main character in Dr. Seuss’s famous book. My friend and training partner Trish took me to a popular Encinitas eatery recently and swore that their green egg scramble was amazing…and it was!

    It did happen to contain pesto (which traditionally contains parmesan cheese) and feta, so it wasn’t technically Paleo-friendly for me, as I don’t eat dairy. Intrigued by all the flavors, I decided to make a version that’s dairy-free and every bit as tasty. The extra pesto can be made and stored for other dishes (or even frozen in an ice cube tray). The quantities in this recipe served two very hungry people, but you could adjust accordingly. (Note: I, for once, did NOT use my iPhone for these pictures…learning how to use the big-girl camera slowly but surely!! Aren’t you proud?!)

    For the Pesto

    Green Eggs & Bacon


    • 2 cups (packed) fresh basil leaves
    • 3 cloves garlic, crushed
    • 1/3 cup pine nuts
    • 1/2 cup olive oil
    • Salt and pepper to taste
    • For the Eggs
    • 6 eggs
    • 1/4 cup pesto
    • 1/2 cup frozen spinach
    • 1/2 cup zucchini, cut into julienne matchsticks
    • 2 green onions
    • Avocado
    • 1-2 Tablespoons full-fat coconut milk, optional


    1. In a food processor, combine basil, garlic and pine nuts. Grind down until everything is chopped finely.
    2. Add the olive oil and process until smooth. Add salt and pepper to taste.
    3. Prepare the veggies: microwave the spinach and squeeze out the excess moisture. Julienne the zucchini and cut into matchsticks (I cheated and have a special julienne peeler which I absolutely love!). Slice the green onions thinly (whites and about half of the green tops).
    4. Crack eggs into a medium bowl and add coconut milk (if desired). Whisk until smooth.
    5. In a large skillet, add 1 tbsp of your fat of choice (ghee, coconut oil, lard, etc).
    6. Quickly cook the zucchini and green onion until soft, ~1-2 minutes.
    7. Add spinach and eggs and scramble the eggs until firm.
    8. Stir in the pesto.
    9. Top with avocado, serve with a side of good quality bacon.



    Directions for Green Eggs & Bacon



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    10 thoughts on “Green Eggs & Bacon

    1. I just stumbled upon your blog. I am not a paleo/Whole30/crossfitter/non-sugar eater…but I just might become one now! Yum! I am making this for dinner tonight! Sorry for all the exclamations, but it just looks that good. Ummmm what restaurant in Encinitas? We just moved to San Elijo Hills. I will go and try them there too 🙂

      1. Hi Tannya!! Thanks for the kind words…you don’t have to be paleo/Whole30 to try the recipes of course, just interested in new things 🙂 The restaurant is called Claire’s on Cedros. It’s a lovely place and seeing you are in San Elijo you should go visit! Thanks for leaving me a comment. -Steph

      1. Hey Christine…hmmm, I think the pesto would keep just fine but I usually don’t keep leftover eggs. Maybe make your pesto and then mix some into a couple eggs to test it out before you make an enormous batch? Let me know how it goes!

    2. I enjoyed the recipe very much. I’ve gone on to adapt it with shredded zucchini or whatever brightly colored veggies I can locate in the fridge. Adding left over roasted chicken instead of bacon. Cashews in stead of pine nuts. Love the texture. Kale instead of basil. Avocado oil. I could go on. What’s stupid easy blender part. Love it.

      Thanks for your generosity in sharing. While there are lot’s Peleo blogs and recipes available you take a bit of the mystery out keeping things interesting not just on the plate but in the prep as well.

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