Bacon and Egg Breakfast Ramen

1 Review

Bacon and Egg Breakfast Ramen

Bacon Breakfast Idea

Crispy bacon and fried potatoes add excellent texture to this flavor-packed breakfast ramen. Top with a fried egg and serve with chopsticks.

Bacon and Egg Breakfast Ramen
15 mins
Prep Time
45 mins
Total Time
Contains Gluten icon
Contains Gluten


Amount / QuantityIngredients

Potatoes, cut into 1/2-inch cubes

1 quart

Chicken Stock

2 cups


1 tablespoon

Grated Ginger

2 tablespoons

Soy Sauce

2 tablespoons


1 tablespoon

Rice Vinegar

1 (12 oz.) package

Jones Dairy Farm Dry Aged Bacon, cut into 1/2-inch strips


Small Onion, minced

9 ounces

Ramen Noodles​




  1. Rinse potatoes and microwave for 6 minutes, stirring once half way through.

  2. Add stock to large pot and warm. Add water, ginger, soy, sriracha and vinegar and bring to a simmer.

  3. In large skillet, cook bacon until crispy. Remove from pan. Add 3 tablespoons of bacon fat to ramen broth. Add potatoes to remaining bacon fat and cook. When potatoes begin to brown and look crispy, add onion and cook about 2 minutes then remove from heat. Drain excess fat if needed.

  4. Boil water and cook ramen noodles according to package directions. Drain and divide noodles among 3 bowls.

  5. Fry eggs over easy until white is cooked and yolk is runny.

  6. Divide ramen broth into bowls over noodles. Top with potato and onion mixture, bacon and fried egg. Serve with spoons and chopsticks and additional sriracha if desired.

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Ratings and Reviews


Came out great!!

This breakfast ramen recipe was really good, I don't like spicy things so I took out the sriracha, and I didn't have any rice vinegar so I used white vinegar, but it came out really good, I also mixed beef broth vegetable broth and chicken broth together, came out great!! THANKS ☺️☺️

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