Pin this 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 making these when I wanted a fun twist on traditional ramen and ended up with a deliciously satisfying snack that my friends loved at our weekend brunch.
Ingredients
- Ramen Base: 1 package instant ramen noodles (about 85 g, discard seasoning packet), 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon mirin (optional), 1/2 teaspoon sugar, 1 green onion (thinly sliced)
- Egg Mixture: 4 large eggs, 1/3 cup whole milk, 1/4 teaspoon salt, 1/4 teaspoon ground white pepper
- Toppings: 1 tablespoon toasted sesame seeds, 1 tablespoon nori flakes or finely chopped seaweed, 1/4 cup shredded cheese (optional, use mozzarella or mild cheddar)
Instructions
- Prep Oven & Tin:
- Preheat the oven to 350°F (175°C). Lightly grease a standard 6-cup muffin tin or line with silicone muffin cups.
- Cook Noodles:
- 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 Noodle Nests:
- Divide the seasoned noodles evenly among the 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.
- Assemble Muffins:
- 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.
- Remove and Serve:
- Allow muffins to cool for 5 minutes before removing from the tin. Serve warm or at room temperature.
Pin this Sharing these muffins with my family became a Saturday morning tradition, and everyone loves customizing their own with extra cheese and seaweed.
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
Calories: 135, Total Fat: 5 g, Carbohydrates: 15 g, Protein: 6 g per muffin (without cheese)
Pin this Enjoy these muffins fresh out of the oven or pack them as a convenient snack for your next outing!
Frequently Asked Recipe Questions
- → What type of ramen noodles work best?
Use basic instant ramen noodles, discard the seasoning packet, and choose your favorite wheat or gluten-free variety if needed.
- → Can I make these muffins ahead of time?
Yes, prepare them in advance and store in the fridge. Reheat gently in the microwave or oven before serving.
- → Are there vegetarian or gluten-free options?
Absolutely! Use vegetarian noodles, tamari instead of soy sauce, and make sure cheese is vegetarian or skip it for a dairy-free snack.
- → What toppings can I add for extra flavor?
Try adding nori flakes, toasted sesame seeds, mozzarella, mild cheddar, or sautéed mushrooms for a richer taste.
- → How do I prevent muffins from sticking?
Grease your muffin tin well or use silicone muffin cups to ensure easy removal after baking.