Pin 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 experimented with ramen egg muffins when searching for fun new brunch ideas that kids would love. The combination of soft noodles and tender eggs created a flavor-packed bite that was a hit with everyone.
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): 1/4 cup (mozzarella or mild cheddar)
Instructions
- Prepare Oven and 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 Noodles:
- Cook 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.
- Assemble Muffin Nests:
- Divide the seasoned noodles evenly among muffin cups, gently pressing them into each cup to form a nest.
- Make Egg Mixture:
- In a separate bowl, whisk together eggs, milk, salt, and white pepper until thoroughly combined.
- Add Eggs and Toppings:
- Pour the egg mixture evenly over the noodles in each muffin cup. 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.
- Cool and Serve:
- Allow muffins to cool for 5 minutes before removing from the tin. Serve warm or at room temperature.
Pin These ramen egg muffins became a family favorite after my kids helped sprinkle the toppings before baking. Everyone enjoys customizing their own with extra cheese or seaweed.
Required Tools
Standard 6-cup muffin tin, mixing bowls, whisk, saucepan, measuring spoons and cups
Allergen Information
Contains eggs, wheat (unless using gluten-free noodles), soy, and dairy (if cheese is added). Always check labels for hidden allergens.
Nutritional Information
Each muffin: 135 calories, 5 g total fat, 15 g carbohydrates, 6 g protein (without cheese)
Pin With savory noodles and fluffy eggs, these muffins add an inventive twist to any snack table or brunch spread. Enjoy them warm or pack them to-go for busy mornings.
Recipe FAQ
- → Can these muffins be made ahead of time?
Yes, prepare and bake them in advance. Store in the refrigerator and reheat gently for best texture and flavor.
- → Is there a gluten-free option available?
Use tamari instead of soy sauce and choose gluten-free noodles to enjoy these muffins if you avoid wheat.
- → What other ingredients can I add?
Mix in cooked spinach, mushrooms, or bacon with the ramen noodles before baking for extra flavor and nutrition.
- → What is the best cheese to use?
Mild cheeses like mozzarella or cheddar work well. Cheese is optional, so feel free to adjust or omit based on preference.
- → How do I know when they're cooked?
Bake until eggs are set and tops are lightly golden, usually 18–20 minutes. Let cool briefly before removing from the tin.
- → What tools do I need to make these muffins?
You will need a standard muffin tin, mixing bowls, whisk, saucepan, and measuring spoons and cups for preparation.