This recipe is fast, easy and cheap… plus it’s really delicious!! You can serve it as any meal of the day! My family loves the texture of the ramen with the eggs and sausage!
Ingredients for Ramen Eggstravaganza
You only need a handful of basic ingredients to turn one packet of ramen into a hearty skillet meal. Don’t add the seasoning packet to the noodles here, because the sausage, tomato, herbs, and eggs do the heavy lifting just fine.
- 1 pgk. ramen noodles
- 8 oz. ground pork and sage breakfast sausage
- 4 large eggs
- 1/8 cup milk
- 1 med. tomato, seeded and diced
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon black cracked pepper
- 1 tsp. sea salt
How to Make Ramen Eggstravaganza
- Cook ramen noodles according to package directions, without adding flavor packet.
- Drain and rough-chop noodles. Set aside.
- In a large frying pan, crumble and brown sausage.
- Meanwhile blend together eggs and milk, until mixture is a creamy yellow.
- When sausage is brown, add egg mixture to pan.
- Cook for two minutes, stirring frequently.
- Add tomato, tarragon, pepper and salt, and ramen noodles.
- Continue cooking until eggs are firm.
- Serve warm with toast, or on a bed of fresh arugula. Enjoy!
If you like quick skillet-style ramen meals, you might also want to try Ramen Noodles Stir Fry or Chicken Fajita Ramen Noodles for two more easy ways to stretch a packet of noodles into supper.
Recipe submitted by:
Wendy Hauver
Tips for the Best Ramen Eggstravaganza
Rough-chop the cooked noodles before they hit the skillet. That keeps you from wrestling one giant noodle clump while the eggs are setting.
Brown the sausage well so you get plenty of flavor in the pan before the eggs go in. Pale sausage won’t do you any favors.
Seed the tomato if you want the finished skillet to stay hearty instead of watery. A little tomato is great. A puddle is not.
Cook just until the eggs are firm. Once the eggs are set, pull the pan off the heat so the texture stays soft instead of dry.
Serving Suggestions for Ramen Eggstravaganza
Serve it exactly as written with toast, or spoon it over fresh arugula for a lighter plate. If you want to stretch it a bit further, add fruit on the side or pair it with a simple salad.
The finished skillet makes a solid breakfast-for-supper option, and it also works well for brunch when you want something more filling than plain scrambled eggs. If sausage-and-egg meals are your thing, Scotch Eggs with Sausage is another good one to keep in your back pocket.
Storage and Reheating Ramen Eggstravaganza
Store leftovers in a covered container in the refrigerator for up to 3 to 4 days. That timeline is a practical estimate for a cooked skillet made with eggs and sausage, and it lines up with USDA leftover food-safety guidance. Refrigerate the pan within 2 hours of cooking.
For longer storage, freeze individual portions for up to 2 months for best quality. The texture of the eggs and noodles softens a bit after freezing, but it is still perfectly usable for a quick reheated meal.
Reheat in a skillet over low heat or in the microwave in short bursts until hot all the way through. If it looks a little dry, add a tiny splash of milk before reheating.
💸 Budget101® Price Breakdown: Ramen Eggstravaganza!
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Ramen noodles |
$0.28 |
1 package ≈ 1 package/count = 3 oz = 85.049 g ≈ 0.654 cup |
$0.28 |
|
Ground pork and sage breakfast sausage |
$2.98 |
8 oz |
$1.49 |
|
Large eggs |
$1.47 |
4 |
$0.49 |
|
Milk |
$2.52 |
1/8 C. |
$0.02 |
|
Medium tomato |
$1.28 |
1 ≈ package ≈ 3.024 cup(s) |
$0.35 |
|
Dried tarragon |
$3.98 |
1/2 t. |
$0.06 |
|
Black cracked pepper |
$2.48 |
1/2 t. |
$0.03 |
|
Sea salt |
$0.62 |
1 t. |
$0.01 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$2.73 |
👨👩👧👦 Cost Per Serving |
$0.68 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Instant Ramen Noodles, 3 oz 12 count
- Pork Sage Breakfast Sausage, 16 oz
- Large White Eggs, 12 count
- Whole Milk, 64 fl oz
- Fresh Roma Tomato, 1 each
- Dried Tarragon Leaves, 3 oz
- Ground Black Pepper, 3 oz
- Coarse Sea Salt, 17.6 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Ramen Eggstravaganza!
You can, but use it lightly if you do. The sausage, salt, and pepper already bring plenty of seasoning, so adding the whole packet can push the skillet from savory to salt bomb in a hurry. If you want the extra flavor, start with a small pinch and taste before adding more.
Ground pork breakfast sausage with sage is the best match because it seasons the whole skillet as it browns. If all you have is plain breakfast sausage, that works too, but you may want an extra pinch of dried herbs or black pepper so the finished dish doesn’t taste flat.
Absolutely. You can use the same amount of half-and-half, evaporated milk, or an unflavored nondairy milk if that’s what’s in the fridge. The small amount helps loosen the eggs so they cook up softer, but the recipe will still work if you leave it out.
Keep the heat at about medium and stop cooking as soon as the eggs are firm. Eggs go from tender to tired in about five seconds flat, especially in a hot skillet with browned sausage already in the pan.
Yes, but it’s best made no more than a day ahead if texture matters to you. The flavor holds well, but the noodles keep absorbing moisture as they sit, so the dish gets softer after refrigeration.
Yes, freeze cooled portions in airtight containers for up to 2 months for the best texture. It will still be safe longer when kept frozen solid, but eggs and noodles both lose quality if you let them hang around forever like mystery freezer fossils.
Toast is the easiest side because it soaks up any juices from the tomato and eggs. If you want a lighter plate, serve it over arugula as written, or add fresh fruit on the side to round out brunch without much extra work.
You can, just keep them quick-cooking and don’t overload the pan. A handful of spinach, a little diced onion, or sliced mushrooms work well, but watery vegetables need to cook off first so the eggs still set properly.
Plan on about 4 servings. With 4 eggs, 8 ounces of sausage, one packet of ramen, and tomato mixed in, it works out to a modest but filling breakfast or brunch portion for four, or two larger hungry-person servings.
Yes, use a small amount of dried parsley, thyme, or basil instead. Tarragon gives a gentle savory note with a faint anise edge, so if you swap it out, start with the same 1/2 teaspoon and adjust from there rather than dumping in a random handful and hoping for the best.
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🖨️ Print-Friendly Ramen Eggstravaganza!
Ramen Eggstravaganza!
Ingredients
- 1 package ramen noodles
- 8 oz ground pork and sage breakfast sausage
- 4 large eggs
- ⅛ cup milk
- 1 medium tomato seeded and diced
- ½ teaspoon dried tarragon
- ½ teaspoon black cracked pepper
- 1 teaspoon sea salt
Equipment
Instructions
- Cook ramen noodles according to package directions without adding the flavor packet.
- Drain the noodles, rough-chop them, and set aside.
- In a large frying pan, crumble and brown the sausage.
- Meanwhile, blend together the eggs and milk until the mixture is a creamy yellow.
- When the sausage is brown, add the egg mixture to the pan.
- Cook for 2 minutes, stirring frequently.
- Add the tomato, tarragon, pepper, salt, and ramen noodles.
- Continue cooking until the eggs are firm.
- Serve warm with toast or on a bed of fresh arugula.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep and cook times are estimated from the written steps.
Store leftovers covered in the refrigerator for up to 3 to 4 days.
Freeze cooled portions up to 2 months for best quality.
