Save to Pinterest A fusion snack combining the savory flavors of ramen noodles and marinated eggs, baked into convenient, portable muffins. Perfect for breakfast, brunch, or as a unique party appetizer.
I first tried these Japanese ramen egg muffins at a family brunch, and everyone loved their creative twist and the nostalgic flavor of ramen combined with soft baked eggs.
Ingredients
- Instant ramen noodles: 1 package (about 85 g, discard seasoning packet)
- Soy sauce: 2 tablespoons
- Sesame oil: 1 teaspoon
- Mirin (optional): 1 teaspoon
- Sugar: 1/2 teaspoon
- Green onion: 1 thinly sliced
- Eggs: 4 large
- Whole milk: 1/3 cup
- Salt: 1/4 teaspoon
- Ground white pepper: 1/4 teaspoon
- Toasted sesame seeds: 1 tablespoon
- Nori flakes or finely chopped seaweed: 1 tablespoon
- Shredded cheese (optional, mozzarella or mild cheddar): 1/4 cup
Instructions
- Prepare Oven:
- Preheat the oven to 350°F (175°C). Lightly grease a standard muffin tin or line with silicone cups.
- Cook Ramen:
- Cook the ramen noodles according to package instructions without the seasoning packet. Drain and rinse under cold water.
- Season Noodles:
- Combine soy sauce, sesame oil, mirin, sugar, and green onion in a bowl. Toss noodles with this mixture until coated.
- Arrange Noodle Nests:
- Divide seasoned noodles in muffin cups, gently pressing to form a nest shape.
- Mix Eggs:
- Whisk eggs, milk, salt, and white pepper in a bowl until thoroughly combined.
- Fill Muffin Cups:
- Pour egg mixture over noodles in each muffin cup.
- Add Toppings:
- Sprinkle each muffin with sesame seeds, nori flakes, and cheese if desired.
- Bake:
- Bake for 18–20 minutes until eggs are set and lightly golden.
- Cool and Serve:
- Allow to cool for 5 minutes before removing from tin. Serve warm or at room temperature.
Save to Pinterest My kids enjoy helping press the ramen into muffin cups—it's always a hands-on kitchen moment that leads to happy faces when the muffins come out of the oven.
Required Tools
Standard muffin tin, mixing bowls, whisk, saucepan, measuring spoons and cups
Allergen Information
Contains eggs, wheat (unless gluten-free noodles are used), soy, and dairy (if cheese is added). Always check labels for hidden allergens.
Nutritional Information
Each muffin (without cheese) has about 135 calories, 5 g total fat, 15 g carbohydrates, and 6 g protein.
Save to Pinterest Enjoy these savory ramen egg muffins as a creative snack or brunch treat—they're sure to become a new favorite in your household.
Answers to Recipe Questions
- → Can I make these muffins ahead of time?
Yes, you can prepare and bake them in advance. Gently reheat before serving for best texture.
- → Is a gluten-free option possible?
Absolutely. Substitute tamari for soy sauce and use gluten-free ramen noodles to accommodate dietary needs.
- → Can I add vegetables or meat?
Definitely. Mix in cooked mushrooms, spinach, or bacon with the noodles before baking for added flavor.
- → What cheese works best as a topping?
Mozzarella and mild cheddar are excellent choices, but feel free to choose your favorite melting cheese.
- → Are these suitable as party appetizers?
Yes, their convenient size and unique blend of Japanese flavors make them ideal for entertaining.
- → How long do the muffins stay fresh?
Store in an airtight container for up to two days or refrigerate to extend freshness.