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.
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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
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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.
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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.
