Cheesy Skillet Ramen Noodles for breakfast

Discovered this recipe in the all recipes Magazine in a section dubbed "The Rise of Ramen." This is an interesting alternative for a breakfast menu.

Cheesy Skillet Ramen Noodles with eggs and bacon     4 servings
4 to 8 slices bacon (either 1 or 2 per person as desired
2 (3 oz.) pkgs. ramen noodles (flavor packet discarded)
2 to 3 tablespoons chopped chives or parsley, etc., optional
1 cup grated Cheddar cheese
1/2 tablespoons vegetable (canola) oil
1 tablespoon butter
4 or more eggs (at least 1 egg per person or more as desired)

1. Preheat oven to 350°.
2. Cook bacon (in batches if necessary) in a 12" ovenproof nonstick skillet over medium heat, turning, until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Remove skillet from heat and pour off all but 1 tablespoon bacon fat. Reserve extra fat.
   
3. Bring a saucepan of salted water to boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water. Stir chopped herbs into the noodles if desired.
   
4. Heat bacon fat in skillet over medium-high heat until shimmering. Add noodles, spreading them evenly to cover bottom of skillet. Cook noodles, pressing on them occasionally with a slotted spatula, until underside is golden brown, 3 to 6 minutes.
   
5. Slice ramen cake onto a large plate, invert a second plate over top, then flip cakes over (so cooked side is now on top). 
6. Add another 1 tablespoon of reserved bacon fat to skillet. Slide ramen cake back into skillet and cook over medium-high heat, pressing it occasionally, until underside is golden brown, 3 to 5 minutes. Sprinkle cheese evenly over ramen. 
   
7. Transfer skillet to oven. Bake until cheese is melted, 5 to 10 minutes.
8. Slide ramen cake onto a cutting board and cut into 4 wedges.
9. Wipe out skillet. Heat butter and oil in skillet over medium heat. Crack eggs into skillet and cook to desired doneness, 2 to 3 minutes for runny yolks.
10. Cut ramen cake into 4 wedges and serve each wedge with fried egg and bacon.
    

Recipe without photos . . .
Cheesy Skillet Ramen Noodles with eggs and bacon     4 servings
4 to 8 slices bacon (either 1 or 2 per person as desired
2 (3 oz.) pkgs. ramen noodles (flavor packet discarded)
2 to 3 tablespoons chopped chives or parsley, etc., optional
1 cup grated Cheddar cheese
1/2 tablespoons vegetable (canola) oil
1 tablespoon butter
4 or more eggs (at least 1 egg per person or more as desired)

1. Preheat oven to 350°.
2. Cook bacon (in batches if necessary) in a 12" ovenproof nonstick skillet over medium heat, turning, until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Remove skillet from heat and pour off all but 1 tablespoon bacon fat. Reserve extra fat.
3. Bring a saucepan of salted water to boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water. Stir chopped herbs into the noodles if desired.
4. Heat bacon fat in skillet over medium-high heat until shimmering. Add noodles, spreading them evenly to cover bottom of skillet. Cook noodles, pressing on them occasionally with a slotted spatula, until underside is golden brown, 3 to 6 minutes.
5. Slice ramen cake onto a large plate, invert a second plate over top, then flip cakes over (so cooked side is now on top). 
6. Add another 1 tablespoon of reserved bacon fat to skillet. Slide ramen cake back into skillet and cook over medium-high heat, pressing it occasionally, until underside is golden brown, 3 to 5 minutes. Sprinkle cheese evenly over ramen. 
7. Transfer skillet to oven. Bake until cheese is melted, 5 to 10 minutes.
8. Slide ramen cake onto a cutting board and cut into 4 wedges.
9. Wipe out skillet. Heat butter and oil in skillet over medium heat. Crack eggs into skillet and cook to desired doneness, 2 to 3 minutes for runny yolks.
10. Cut ramen cake into 4 wedges and serve each wedge with fried egg and bacon.