Steak Egg and Cheese Bagel Recipe

This Steak Egg and Cheese Bagel Recipe is a homemade tribute to the beloved fast-food breakfast, featuring a juicy, seasoned beef patty, caramelized onions, and soft-scrambled eggs draped in melting American cheese. Stacked onto a buttery, skillet-toasted bagel with a tangy dill breakfast sauce, it is a hearty, two-handed feast that starts your morning with serious savory satisfaction.

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Steak Egg and Cheese Bagel Ingredients

The Foundation:

• 4 plain bagels: Dense and chewy bagels hold up best to the heavy fillings.
• 5 tbsp butter: For toasting the bagels and sautéing the onions.
• 1/2 white onion: Sliced thin to caramelize quickly.

The “Steak” Patty:

• 1 lb ground chuck (80/20): The fat content ensures a juicy burger-style patty that mimics the “steak” texture.
• Seasonings: 2 tbsp Worcestershire sauce, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper for a deep, savory beef profile.

The Egg & Cheese:

• 4 large eggs: Whisked for soft scrambling.
• 4 slices American cheese: Essential for the classic melt factor.

The Breakfast Sauce:

• 1/4 cup mayo: The creamy base.
• 1 tbsp yellow mustard: Provides the tang.
• 1/2 tsp dried dill: The secret herb that gives the sauce its signature flavor.

How To Make Steak Egg and Cheese Bagel

1. Toast the Bagels: Generously butter the cut sides of the bagels. Place them cut-side down in a hot skillet. Toast until deep golden brown and crispy on the edges. Set aside.
2. Caramelize Onions: In the same skillet, melt a tablespoon of butter. Add the thinly sliced onions. Cook over medium heat, stirring occasionally, until they are soft, translucent, and golden. Remove from the pan.
3. Form and Sear Patties: In a bowl, mix the ground chuck with Worcestershire sauce, garlic powder, salt, and pepper. Divide the meat into 4 portions and shape them into thin patties (slightly larger than the bagel, as they will shrink). Sear in the hot skillet for about 3 minutes per side until fully cooked and browned. Remove and set aside.
4. Soft Scramble: Wipe the skillet or use a non-stick pan with cooking spray. Pour in the whisked eggs. Cook gently over medium-low heat, folding them into soft curds. Stop cooking when they are just set but still glossy—dry eggs ruin the sandwich.
5. Melt the Cheese: While the eggs are still hot in the pan (or piled on a plate), drape a slice of American cheese over each portion. The residual heat will melt the cheese into the egg folds.
6. Mix the Sauce: In a small bowl, whisk together the mayonnaise, yellow mustard, and dried dill. Taste and adjust if you want more tang.
7. Assemble: Spread the breakfast sauce on both the top and bottom bagel halves. Layer the bottom with the beef patty, then the caramelized onions, and finally the cheesy egg fold. Cap with the top bagel.

Recipe Tips

• Shaping the Meat: Unlike a burger bun, a bagel has a hole! Make sure your patty is wide enough to cover the hole so you don’t get a bite of just air. Flatten them very thin.
• The “Steak” Misnomer: In fast-food terms, “breakfast steak” is actually a seasoned ground beef patty, not a ribeye. Using ground chuck is authentic to the style we are replicating.
• Onion Sweetness: Take your time with the onions. That sweetness balances the salty beef and savory sauce. If you rush them, they’ll be sharp and crunchy.
• Bagel Choice: Plain or onion bagels work best. Cinnamon raisin or blueberry bagels will clash horribly with the dill sauce.

What To Serve With Steak Egg and Cheese Bagel

• Hash Browns: A crispy potato cake is the perfect side.
• Fresh Fruit: Oranges or grapes cleanse the palate.
• Coffee: You need a strong brew to stand up to this rich sandwich.
• Hot Sauce: A dash of Tabasco on the eggs adds a nice morning kick.

How To Store Steak Egg and Cheese Bagel

• Refrigerate: Wrap assembled sandwiches tightly in foil. Store in the fridge for up to 2 days.
• Reheat: To reheat, wrap the foil-covered sandwich in a damp paper towel (remove foil first!) and microwave for 60 seconds, or place the foil-wrapped sandwich in a 350°F oven for 10-15 minutes.
• Freeze: You can freeze the cooked patties and assembled sandwiches (without sauce/lettuce) wrapped in plastic and foil for up to 1 month.

Steak Egg and Cheese Bagel Nutrition Facts

• Calories: 750 kcal
• Fat: 45g
• Carbohydrates: 55g
• Protein: 35g
• Cholesterol: 280mg

Nutrition information is estimated per sandwich.

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