These Denver Omelet Style Breakfast Ramen Noodles are full of ramen noodles, scrambled eggs, ham, peppers, and onions and are so easy and delicious, you’ll definitely be coming back for more!
Yes, indeed. Ramen noodles for breakfast is a thing – a very, very delicious thing that I just tried for the first time. All I can say is you’ve got to try them too!
I always have some ramen noodle soup in the pantry. It’s inexpensive – you can get a 12-pack for less than $3 – and it makes a quick and easy lunch or supper by itself or alongside a sandwich or salad when I don’t feel like cooking.
But I never thought of having it for breakfast!
Now, I’m usually the cook in the house, but David is always on the lookout for new breakfast options. I love when he cooks me breakfast because I know it’s going to be something different, and it’s always delicious!
A few mornings ago, as he was making breakfast, I thought he was kidding when he asked me where the ramen was – but I was soon sitting down to a plate full of ramen noodles with scrambled eggs.
It was SO GOOD and one of the best breakfasts I’ve had in a long time!
So, the next day, we made it again! This time, we added peppers, onions and ham – the ingredients in a Denver (or Western) omelet, which is one of our all-time favorites.
This version was even better than the first one, and I couldn’t wait to share it with you all!
Ingredients you need:
- Ramen noodles with seasoning packet (I use chicken-flavored)
- Ham (I use Black Forest ham from the deli)
- Salt and pepper
Here’s a quick look at how to make it:
Tips & Tidbits:
- This recipe is so versatile, and you can change it up so many ways! You can keep it super simple with just the ramen noodles, seasoning, butter and eggs, or you can add any meats and/or vegetables that you like.
- I like the chicken-flavored ramen soup the best, but you could use any flavor.
- I use Black Forest ham from the deli because I usually have it on hand for making sandwiches, but any kind of ham will do. This would be a great use-up for leftover ham from dinner.
- No ramen noodle soup in the house? Use some spaghetti or angel hair pasta and some chicken base or bouillon instead!
This may not be the prettiest breakfast dish you’ve ever seen, but trust me, what it lacks in looks, it definitely makes up for in flavor!
I hope you try this recipe for Breakfast Ramen Noodles (Denver Omelet Style) and love it as much as I do. Thanks for visiting today!
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Breakfast Ramen Noodles – Denver Omelet Style
- 1 (3-ounce) package ramen noodle soup with seasoning packet, I use chicken-flavored
- 1 tablespoon butter, divided
- ½ cup chopped bell peppers, about ½-inch pieces
- ½ cup chopped onions, about ½-inch pieces
- 4 slices Black Forest deli ham, about 3 ounces total, chopped into 1-inch pieces
- 4 large eggs, beaten
- salt and pepper, to taste
- In a small to medium-sized pot, cook the ramen noodles in boiling water according to the the package (usually 2 cups of water and 3 minutes cooking time), except do not add the seasoning packet to the water.
- Drain the noodles and put them back in the pot. Add ½ tablespoon of the butter and the contents of the seasoning packet; stir until the butter is melted and the seasoning is evenly distributed throughout the noodles.
- In a large nonstick skillet (I use a 12-inch skillet), melt the remaining ½ tablespoon of butter over medium heat. Add the peppers and onions. Sauté, stirring occasionally, until softened, about 3 to 4 minutes.
- Add the ham and cook, stirring occasionally, until it is warmed through and lightly browned, about 2 to 3 minutes.
- Add the noodles and the beaten eggs to the pan. Cook, stirring occasionally, until the eggs have set. Taste and season with salt and pepper if needed.