Okonomiyaki Egg Bites (No-Flour)
Okonomiyaki has always been one of my favorite snacks, and it’s actually one of the foods that first got me into cooking. I used to come home after school and experiment with different versions, which is where I first started learning my way around the kitchen.
I love using muffin pans to make easy, grab-and-go bites that also work well for meal prep, which is what inspired these okonomiyaki-style egg bites.
They’re much easier than traditional okonomiyaki, which can be tricky to flip if the batter isn’t just right. Baking them in a muffin pan also means you don’t need any flour, and they still come out soft, savory, and really satisfying.
If you enjoy Japanese flavors or are looking for a simple, protein-packed recipe, these are such a fun and easy option.
Okonomiyaki Egg Bites (No-Flour)
Ingredients
Equipment
Method
- Prepare muffin pan Lightly brush a muffin pan with oil.
- Add vegetables Divide shredded cabbage, bacon, and green onion into each cup.
- Add eggs Whisk eggs with salt and hondashi. Fill each cup about 80% full so it doesn’t overflow while baking.
- Bake Bake at 360°F (180°C) for about 20 minutes, until set and lightly golden.
- Finish Mix the okonomiyaki sauce ingredients. Top each muffin with sauce, Kewpie mayo, and bonito flakes if desired.
Notes
Difficulty
Easy – Simple mixing and baking, no flipping or special technique required.Storage
Refrigerator: Up to 3 days airtight. Reheat: Microwave for 30–60 seconds or air fry at 350°F for 3–4 minutes. Freezer: Up to 1 month. Thaw in refrigerator, then reheat.Tips
• Don’t overfill — about 80% full prevents overflow. • Lightly oil the pan well to prevent sticking. • Let rest a few minutes before removing for cleaner release. • Adjust fillings (seafood, pork, veggies) based on preference. • Store-bought okonomiyaki sauce works great if you want to keep it simple.If you liked this, you might also like:
