Save 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.
My family was skeptical when I first combined ramen noodles and eggs into a muffin tin, but everyone agreed these make a delicious and satisfying snack. They disappeared at our last weekend brunch!
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
- Large eggs: 4
- 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): 1/4 cup, use mozzarella or mild cheddar
Instructions
- Prep Muffin Tin:
- Preheat the oven to 350°F (175°C). Lightly grease a standard 6-cup muffin tin or line with silicone muffin cups.
- Cook Ramen:
- Cook the ramen noodles according to package instructions (without the seasoning packet). Drain and rinse briefly under cold water.
- Season Noodles:
- In a small bowl, combine soy sauce, sesame oil, mirin, sugar, and green onion. Toss the cooked noodles with this mixture until well coated.
- Form Nests:
- Divide the seasoned noodles evenly among the muffin cups, gently pressing them into each cup to form a “nest.”
- Mix Eggs:
- In a separate bowl, whisk together eggs, milk, salt, and white pepper until thoroughly combined.
- Fill Muffin Cups:
- Pour the egg mixture evenly over the noodles in each muffin cup.
- Add Toppings:
- Sprinkle each muffin with sesame seeds, nori flakes, and cheese if using.
- Bake:
- Bake for 18–20 minutes, or until the eggs are set and lightly golden on top.
- Serve:
- Allow muffins to cool for 5 minutes before removing from the tin. Serve warm or at room temperature.
Save Our youngest loves pushing the noodles into the cups and helping to crack the eggs. These muffins have become a requested snack for family movie nights!
Required Tools
Standard 6-cup 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 ingredient labels for hidden allergens.
Nutritional Information
Per muffin (without cheese): Calories 135, Total Fat 5 g, Carbohydrates 15 g, Protein 6 g
Save These Japanese Ramen Egg Muffins are a playful way to enjoy classic ramen flavors in a portable form. Enjoy them fresh out of the oven or pack them for a quick snack!
Kitchen Guide
- → How do I prevent muffins from sticking to the pan?
Grease the muffin tin well or use silicone muffin cups to ensure easy removal.
- → Can I make these muffins ahead of time?
Yes, prepare and bake in advance, then reheat gently before serving for best texture.
- → What ingredients can I add for extra flavor?
Mushrooms, spinach, or cooked bacon can be added to the noodle base for more savory depth.
- → Are these muffins gluten-free?
Use gluten-free noodles and tamari instead of soy sauce for a gluten-free option.
- → How should I serve these muffins?
Serve warm or at room temperature. They work well as snacks, for breakfast, or as appetizers.
- → What toppings work best?
Sesame seeds, nori flakes, and shredded cheese add texture and flavor but can be omitted as desired.