Bacon Egg Breakfast Ramen Recipe

Bacon and Egg Breakfast Ramen


Prep Time

Total Time

Gluten Free


15 min

45 min


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

Naturally Hickory Smoked Dry Aged Bacon Slices

This recipe is made with

Dry Aged Hickory Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Dry Aged Cherrywood Smoked Bacon, Uncooked Dry Aged Hickory Smoked Bacon, Uncooked, Quarter-Inch Slices


8 potatoes, cut into 1/2-inch cubes 
1 gallon chicken stock 
8 cups water 
1/4 cup grated ginger 
1/2 cup soy sauce 
1/2 cup sriracha 
1/4 cup rice vinegar 
4 pounds Jones Dairy Farm Dry Aged Bacon, cut into 1/2-inch strips 
4 small onions, minced 
36 ounces ramen noodles
1 dozen eggs


Step 1
Par cook the potatoes in the oven or microwave. 

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

Step 3
In large skillet, cook bacon until crispy. Remove from pan. Add roughly ¾ cup bacon fat to ramen broth. Add cubed 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. 

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

Step 5
When ready to serve, fry eggs over easy until white is cooked and yolk is runny. 

Step 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.

Get foodservice recipes like these sent to you monthly.