Yakisoba Noodle & Spinach Breakfast Egg Bake

Yakisoba Noodle & Spinach Breakfast Egg Bake

Noodles for breakfast? Yep! That’s exactly what I did for the JSL Fortune Noodle Stir-Fry Blogger Recipe Challenge for the breakfast category. The juicy yakisoba noodles with fresh spinach provide a great base for a crustless egg dish. Topped with aromatics like green onion & Thai basil, this bake is easy and delicious.

The Yakisoba noodles are fresh and cook up quickly absorbing all of the liquid and yummy spices that come in the seasoning packet, so there is no need to really add any more flavoring to it other than maybe a little black pepper to taste when serving.

Yakisoba Noodle & Spinach Breakfast Egg Bake Recipe

You will need:

Prep time: 10 minutes | Bake time: 30 minutes  | Serves 4

  • 1/2 cup water
  • 1 bag of JSL Yakisoba Stir-fry noodles with seasoning packet
  • 8 beaten eggs
  • 1 tablespoon olive oil  + oil to grease a baking dish
  • 2-3 cups of fresh spinach
  • Optional: diced green onions, fresh basil leaves

How to prepare:

Preheat oven to 350 degrees.

In a large pan at medium-high heat, add water, noodles and spinach. Drizzle olive oil on top of everything. Gently mix everything together until the spinach wilts.

Stir in seasoning packet and incorporate well. Liquid should cook off and the noodles will look juicy and spinach cooked down.

In a greased round baking dish, spread out the noodle spinach mixture. Pour beaten eggs over everything and take a fork to gently mix around to make sure the noodles and evenly distributed across the dish.

Bake for 32 minutes or until center is firm.

Wait a few minutes for the dish to cool down a bit and then serve with fresh diced green onions or chopped basil.


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