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Bacon, Egg, and Cheese Breakfast Ramen

  • Total Time: 40 minutes
  • Yield: 2 Big Bowls of Breakfast Ramen 1x


  • 2 tablespoons unsalted butter
  • 1/2 yellow onion, minced
  • 2 cloves garlic, grated
  • 1” piece peeled fresh ginger, grated
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups vegetable stock
  • 1 1/2 cups whole milk
  • 1 cup shredded cheddar cheese
  • 1 cup shredded American cheese
  • Kosher salt
  • 2 packages instant ramen, flavor packets discarded
  • 6 slices thick-cut bacon, cooked and chopped
  • 2 soft-boiled eggs, sliced in half*
  • 4 scallions, chopped


  1. Heat butter in a small stockpot over medium heat. Add onion, season with Kosher salt, and cook for 4-5 minutes or until softened, stirring occasionally. Add garlic and ginger and cook for 1 minute, stirring constantly. Stir in flour, then whisk in vegetable stock and whole milk until well-combined and no flour clumps remain. Simmer until slightly thickened, about 20 minutes. Remove from heat, and stir in cheeses until fully melted. Season with Kosher salt to taste.
  2. Meanwhile, cook ramen noodles according to package directions, being careful not to overcook.
  3. Divide broth and noodles between two bowls. Top each bowl with chopped bacon, soft-boiled eggs, and scallions. Devour immediately.


*for easy soft-boiled eggs, bring a pot of water to a boil. Lower heat to a rapid simmer, and carefully lower eggs in water. Cook for 7 minutes exactly, then place eggs immediately in an ice bath to stop cooking for 5 minutes. Carefully peel and slice in half.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
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