Back to Recipes
Breakfast Taco Ramen
Scrambled eggs, salsa, and spiced toppings meet ramen noodles for a taco-inspired breakfast mashup.
Egg, salsa, and spice—Ramen wakes with zest and snap—Mornings taste like flame
Ingredients
- 4 portions ramen noodles (seasoning packets discarded)
- 3 large eggs, scrambled
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- 1/4 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 2 tablespoons salsa (plus extra for serving)
- Hot sauce, to taste
- 1/4 cup fresh cilantro, chopped
- Tortilla chips, crushed, for garnish
- Kosher salt and black pepper, to taste
Preparation
- Cook ramen noodles according to package instructions; drain and set aside.
- In a skillet, sauté diced onion and bell pepper over medium heat until just softened.
- Add eggs and scramble gently with vegetables until just set. Season with salt and pepper.
- Add cooked noodles to the skillet, mixing in shredded cheese and salsa until noodles are evenly coated and cheese is melty.
- Serve hot, topped with a drizzle of hot sauce, chopped cilantro, and crushed tortilla chips.
- Finish with your choice of toppings: diced avocado, pickled red onions, queso fresco, lime wedges, sliced jalapeños, pico de gallo, and chives.