McDonald’s steak, egg, and cheese bagel is so filling and delicious. It’s a fluffy omelet topped with melty cheese and hearty steak and onions. But this recipe? You can make it at home, so you don’t have to venture out for a meaty and decadent breakfast sandwich. And this way you can customize it to your liking.
We use shaved steak instead of a patty, so all of the ingredients are fairly inexpensive and easy to find. If you’re feeling daring, you can make your own bagels. But the store-bought version works just fine.
This recipe is for two sandwiches, but you can easily cut the recipe in half if you’re making this for one, or double up for the whole family. Or if you’ve got smaller bagels—bagels vary wildly in size, depending on where you get them—you can turn this recipe into bagel bites instead and halve all the ingredients you’d use on one bagel. Use any kind of bagel you like, but some of the best matches include plain, marble, sesame, poppy, and everything.
One tip: It’s super-important to use a nonstick skillet, if at all possible, to ensure the eggs cook well and that nothing else sticks to the pan as you go. Alternatively, use a very well seasoned cast-iron skillet that you know will cooperate.
“Forget heading to McDonald’s, a homemade sandwich will always taste better and be better for you. This and a cup of coffee will get you going in the morning and easily sustain you through a work day.” — Noah Velush-Rogers
- 2 ounces (4 tablespoons) unsalted butter, divided
- 1 small onion, thinly sliced
- 1/2 pound shaved steak
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 plain bagels, or flavor of choice
- 4 large eggs
- 4 slices American cheese
- Steak sauce, optional
-
Gather the ingredients.
The Spruce/Julia Hartbeck -
Melt 1 tablespoon of the butter in a medium, nonstick skillet over medium heat. Add the onion and sauté until just softened and lightly browned.
The Spruce/Julia Hartbeck -
Meanwhile, toss the steak with the Worcestershire sauce, garlic powder, 1/2 teaspoon of salt and the black pepper.
The Spruce/Julia Hartbeck -
Transfer the onion to a plate. Increase the heat to high and add the steak to the pan in one even layer. Cook, without stirring, until the steak is browned, about 2 minutes. Continue to stir until the steak is completely cooked through. Transfer the steak to the plate with the onion. Cover to keep warm.
The Spruce/Julia Hartbeck -
Toast the bagels, then spread 1 tablespoon of the butter over the 4 halves.
The Spruce/Julia Hartbeck -
Melt the remaining 2 tablespoons of the butter in the pan over low heat. Add half of the beaten eggs, and 1/4 teaspoon of salt. Cook, gently stirring with a rubber spatula to expose the raw egg to the bottom of the pan to create an omelet.
The Spruce/Julia Hartbeck -
Once the omelet is cooked through, fold it in half with the rubber spatula.
The Spruce/Julia Hartbeck -
Then, fold the omelet in half once more and top with 2 slices of the cheese. Repeat with the remaining 2 eggs, 1/4 teaspoon salt, and 2 slices of cheese.
The Spruce/Julia Hartbeck -
Divide the steak and onion between 2 of the bagel halves. Top each with the eggs and cheese, then cover with the remaining bagel halves. Serve with steak sauce for dipping or spooning over the top, if desired.
The Spruce/Julia Hartbeck
- If you want to make a larger batch, you can simply scramble the eggs so you don’t have to make omelets one at a time.
- You can make the onion and steak ahead of time and heat it up in the pan quickly before you’re ready to serve. This is also a great recipe for using leftover steak. Slice it and heat it in a pan with the onion.
Homemade Bagel Bites
