Blackened Ham and Egg Muffin Bites
Blackened Ham and Egg Muffin Bites
Most egg muffins are forgettable because the seasoning stops at the filling. These get a second hit of Kinder’s Cali Blackened Rub dusted directly on the raw egg before it bakes. That’s the move.
Seasoning the outside as well as the filling is a small move with a real return, and a habit across our Kinder’s recipes.
The setup is straightforward. Honey ham slices line a 12-cup muffin tin, edges draped over the rim so they crisp against the sides during the bake. You sauté garlic, thawed chopped spinach, cottage cheese, and Monterey Jack for about five minutes with a tablespoon of the Kinder’s Cali Blackened Rub. That mixture goes into each ham cup, filling but not overfilled, since the egg needs room to set. One egg cracks in on top. A light second dusting of the rub. Into a 350°F oven for 15 to 20 minutes.
You’ll know they’re done when the whites are fully opaque and the top of the yolk has that matte finish. Pull them at the shorter end if you want a yolk with some give. A few extra minutes firms everything up completely.
The result is 12 egg muffin bites with actual structure, the ham cup holds its shape and crisps at the edges, the filling is creamy from the cottage cheese without being wet, and the blackened crust on the egg gives you a finish you can taste. Pull one apart and you see the layers: ham, green spiced filling, set egg with seasoning on top.
Three or four makes a solid serving. That means a full batch covers four days of breakfast with enough left over. They hold in the fridge for five days and freeze for up to three months. Reheat at 300°F for five to seven minutes and they come back almost exactly as they left.
Thirty-five minutes start to finish. The hardest part is squeezing the moisture out of the spinach.
Flavor First.
Blackened Ham & Egg Bites
Ingredients
Equipment
Method
- Preheat oven to 350°F.
- Spray a 12-cup muffin tin with cooking spray.
- Heat olive oil in a medium skillet over medium heat.
- Add finely chopped garlic and cook for 2-3 minutes until fragrant.
- Add thawed and drained frozen spinach to the skillet, reduce heat to medium-low.
- Stir in cottage cheese, shredded Monterey Jack cheese, and 1 tbsp of Kinder’s Cali Blackened Rub.
- Cook for 4-5 minutes, stirring occasionally, until the cheese is melted and the mixture is combined.
- Remove the spinach mixture from heat and let cool slightly.
- Line each muffin cup with one slice of honey ham, allowing the edges to hang over the rim.
- Spoon the cooled spinach mixture evenly into each ham-lined cup.
- Crack one egg into each muffin cup on top of the spinach mixture.
- Dust the top of each egg bite with an additional light sprinkling of Kinder’s Cali Blackened Rub (about 1/4 tsp per bite).
- Bake in the preheated 350°F oven for 15-20 minutes until the eggs are set and cooked through (whites are opaque, yolks are firm to your preference).
- Remove from oven and let cool in the tin for 2-3 minutes.
- Gently loosen each bite with a small spatula and transfer to a serving plate.
- Garnish with sliced green onions and serve warm or at room temperature.
Nutrition
Notes
- Drain the spinach hard — Press thawed spinach against a strainer or squeeze it in a kitchen towel before it hits the skillet. Excess moisture makes the filling wet and the eggs won’t set cleanly.
- Cool the filling before loading the cups — Spooning hot filling into the ham cups with an egg about to go in creates steam that works against a clean set. Give it two or three minutes off the heat.
- Let the ham edges overhang — Don’t tuck them in. Those edges crisp up against the hot tin sides during the bake and give each bite texture at the rim.
- Check at 15 minutes — Gently shake the tin. Whites should be fully set with no jiggle. Pull now for a yolk with some give, or add two to three minutes for fully firm.
- Spray under the ham — Even with the ham liner, coat the tin generously with cooking spray first. The base can stick where the ham doesn’t reach.
- No Kinder’s? Build the blend — 2 tbsp smoked paprika, 1 tbsp onion powder, 1 tsp garlic powder, 1 tsp black pepper, 1/2 tsp each dried oregano, dried thyme, and salt. Mix dry and use the same amounts as the Kinder’s.
- Straight out of the oven with fresh fruit and toast is the move — the warmth and the blackened crust hold up well against something bright on the side.
- For the full meal-prep run, let them cool in the tin, then transfer to airtight containers. They pack well and eat at room temperature without losing much. Two or three bites with sliced cucumber or cherry tomatoes makes a real breakfast on the go.
- These also pull weight as a high-protein snack between meals. If you’re building a weekend brunch plate, set out four to six with hot sauce and extra sliced green onions — they hold their shape well enough to eat by hand.
- The Kinder’s blackened spice is forward, so pair with something bright that gives it contrast. A clean side cuts through the smoke better than something rich.
- Cool completely before storing. Transfer to an airtight container and refrigerate for up to five days. Reheat in a 300°F oven for five to seven minutes — microwaving works in a pinch but softens the ham cup.
- To freeze: wrap each bite individually in plastic wrap or parchment, then store in a zip bag or airtight container for up to three months. Label with the date. Thaw overnight in the fridge, then reheat the same way — 300°F, five to seven minutes.
- Don’t try to reheat from frozen at high heat. Low and slow brings them back without rubbering the egg.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I use a different vegetable instead of spinach?
Yes. Sautéed broccoli, diced peppers, mushrooms, or asparagus all work. Whatever you use, drain it well first, excess moisture is what makes the filling wet and the eggs slow to set.
What if I don’t have Kinder’s Cali Blackened Rub?
Build the blend: 2 tbsp smoked paprika, 1 tbsp onion powder, 1 tsp garlic powder, 1 tsp black pepper, 1/2 tsp each dried oregano, dried thyme, and salt. Mix dry and use the same amounts as the Kinder’s rub.
Can I make these ahead and freeze them?
Yes. Cool completely, wrap each bite individually, and freeze for up to three months. Thaw overnight in the fridge and reheat at 300°F for five to seven minutes.
What cheese can I substitute for Monterey Jack?
Cheddar, Gruyère, or low-moisture mozzarella all melt cleanly into the filling. Skip fresh mozzarella, too much water content.
How do I know when the egg bites are done?
The whites should be fully opaque with no jiggle when you shake the tin. Pull at 15 minutes for a yolk with some give, or run them two to three more minutes for fully firm throughout.
Can I make these without ham?
Yes. Prosciutto or turkey deli meat both work as a liner. Or skip the liner entirely, grease the tin well, and the filling and egg hold their own.
One Good Recipe a Week
No spam, no life stories. A recipe worth cooking, in your inbox.
