So Here’s Why I Started Making This Bagel at Home
Okay, confession time: I’ve always been absurdly attached to the McDonald’s Breakfast Steak Egg and Cheese Bagel. Not kidding, in college I used to grab one on the way to 8am classes (which was questionable, considering I lived about 10 minutes from campus). Anyway, when they pulled it from the menu for a while, I nearly started a petition, but I’m not that ambitious, so instead I tried making it at home. My first attempt? It looked nothing like the original. The steak was weirdly chewy and I, erm, used regular sandwich bread. But once you get the hang of it, the homemade version is proper magic. Plus, you’re free to load it up with cheese (who’s judging?). So, pull up a chair and let’s see if my questionable life choices can give you a good breakfast.
Why You’ll Love This (Or Why I Do Anyway!)
I make this when I’m feeling nostalgic or just want something super filling (especially after a late night out, but that’s between us). My family goes bonkers for this, especially because you can tweak the fillings; one time I even swapped the bagel for a croissant and my sister still talks about it. There was also that hilariously ruined batch where I forgot the cheese; I don’t recommend that, unless you love disappointment for breakfast. You get steak, egg, gooey cheese, and carbs — basically, it’s an edible bear hug. The cook time is just right if you’re the sort who gets hangry quick, which, yes, I definitely am.
Here’s What You’ll Need (I Sometimes Wing It)
- Bagels: 2 good sturdy bagels (I sometimes use everything bagels for extra zing; my aunt swears by plain though)
- Steak: 150g thinly sliced steak (frozen Philly-style works, but any thin steak or even leftover roast beef slices is decent)
- Eggs: 2 large eggs, or 3 medium (I’ve even used egg whites when I’m feeling *virtuous*)
- Cheese: 2 slices American cheese; cheddar melts nicely too, or toss on some pepper jack if you’re feeling wild
- Butter: A generous knob
- Onion: 1/4 onion, diced or sliced thin (red or brown, doesn’t fuss me)
- Salt & black pepper: To taste (I’m heavy-handed, maybe too much sometimes)
- Optional: Hot sauce, tomato slice, splash of Worcestershire sauce (my grandad always added this, tastes great if you don’t overdo it)
So, Here’s How I Pull it Together
- First, toast your bagels. Not “just warmed through”—get a nice golden color. If you forget and they’re pale, no biggie, but the crunch is half the joy. Sometimes I butter and pan-toast them if I’ve got the pan going already.
- For the steak, heat a skillet (medium-high), plop in your butter and let it melt, then toss in the steak slices. Season well! This is where I sneak a tiny nibble to check (or that’s my excuse, anyway). Sear until just cooked through—don’t nuke it.
- Scoot steak to the side, add in onions. If the pan’s dry, drop in a bit more butter. Sauté onions until they start going brown and soft their way right into the steak.
- Egg time: push steak and onions aside or remove ’em if it’s getting cramped. Crack eggs into the pan (another dab of butter is never wrong). Scramble ‘em a bit or make a sort of egg patty if you want it tidy. Add a shake of salt and pepper and whatever else makes you happy.
- Cheese goes on the eggs while they’re still hot, so it half-melts. Or, lay cheese on steak if you’re rebellious. On second thought, sometimes I do both.
- Let’s build: bagel base, steak-and-onion, cheesy egg, plus any extras (I sometimes slap on a tomato slice). Crown with the top bagel half. Squish slightly so it holds together (but not so much it explodes—done that).
- Optional: Wrap in foil for two minutes, so the cheese gets all gooey. Or just dive in if you’re impatient like me.
Some Notes (Ignore at Your Own Risk?)
- If the steak’s tough, it’s probably overcooked. Or you got the one weird steak from the supermarket—I’ve been there.
- Cheese slices: If you only have cheese shreds, pile them in! Melts messier, tastes just as good.
- And oh, bagels freeze really well; just thaw and toast, honestly can’t tell the difference. Try it some day.
Variations I’ve Actually Tried (Successes and Mishaps)
- Chicken instead of steak: Works, but it’s not the same satisfaction. My brother liked it though!
- Croissant instead of bagel: Flaky and rich, sloppier but worth it.
- Veggie add-ons: Wilted spinach in the eggs is sneaky-healthy (not that I’m very slick at hiding veg)
- Egg whites only: Meh. Lacks the oomph. But if you gotta, you gotta.
Equipment (Don’t Stress If You Don’t Have Everything)
- Skillet/frying pan: Nonstick is kindest, but cast iron if you fancy. If you’re short a pan, a grilling sandwich press will kind of work, but I wouldn’t recommend it unless desperate.
- Spatula: Or a good butter knife. Honestly, I once used the end of a wooden spoon. Not ideal but gets the job done.
- Bread knife: For splitting those bagels safely. Careful, they’re tricksy!
Keeping Leftovers (Tricky, ‘Cause There Aren’t Usually Any)
Store any leftover steak and egg mixture in a container in the fridge; good for about two days, though it honestly never lasts more than a day in my house. To reheat, just toss everything back into a warm pan or microwave it for 40 seconds (cover it so it doesn’t explode, trust me).
How I Like to Serve It
This is a proper breakfast feast, so serve it alone if you want—though my cousin always brings orange juice over, and sometimes we share a bowl of soft dinner rolls to mop up any bits that fall out (there’s always some). If I’m feeling extra, I’ll add a side of hash browns. You do you!
Lessons I’ve Learned (Usually the Hard Way)
- Don’t rush the onions; undercooked, they’re just harsh. Patience = golden.
- I once tried pre-cooking the eggs in the microwave. Do not recommend. Rubbery and, well, just sad food.
- Stack the layers while everything’s hot; the cheese only melts if you’re not dithering about.
- If you don’t salt your steak enough, it’s bland. But too much is, um, not good for your blood pressure.
Real Questions I’ve Actually Heard (or Wondered Myself!)
Can I use a different bread?
Sure, use whatever’s lurking in your bread bin (though bagels have that lovely chewy bite, so they’re my fave). English muffins? Not bad. A bit anaemic though.
What if I don’t eat beef?
Chicken, turkey slices, or even a thick cut of grilled mushroom if that’s what you like. I stray toward steak when I’m craving the OG, but do your thing.
Is it freezer-friendly?
Sort of. The filling freezes pretty well, but the bagel can go kinda mopey once thawed. I still do it in a pinch, then toast till it’s revived.
How do I get that classic McDonald’s flavor?
Honestly, it’s the cheese and the onion. If you want to get wild, try adding a dash of beef gravy mix (a friend swears by this, but I haven’t gone that far yet).
Can I make this ahead?
You can, kinda. The eggs lose their magic when reheated, but technically, yes. I just think it tastes better fresh. Or the next day? I contradict myself a lot on this one.
By the way, has anyone else been weirdly obsessed with international McDonald’s menus? I once read about a shrimp burger in Japan on Eater and now I want to plan a whole foodie trip. Sorry, back to our bagel!
Ingredients
- 4 plain bagels, sliced and toasted
- 4 slices American cheese
- 4 large eggs
- 1/2 lb shaved steak (such as ribeye or sirloin)
- 1/2 small onion, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
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1In a skillet over medium heat, melt 1 tablespoon butter and olive oil. Add sliced onions and cook until soft and golden, about 4 minutes.
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2Add shaved steak to the skillet and cook with onions, stirring frequently, until steak is cooked through. Season with salt and pepper. Remove from heat and set aside.
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3In a separate pan, melt remaining butter and scramble the eggs until just set. Season with a little salt and pepper.
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4Toast the bagel halves lightly, then place a slice of American cheese on the bottom half of each bagel.
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5Layer the steak and onion mixture on top of the cheese, add a portion of scrambled egg, and cover with the bagel tops.
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6Serve hot and enjoy your homemade McDonald’s Breakfast Steak Egg and Cheese Bagel!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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