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Homestyle Breakfast Bagel Sandwich

A copycat version of the beloved regional McDonald’s breakfast bagel—featuring a toasted, buttered bagel, folded eggs, melty cheese, your choice of bacon or steak, and a creamy breakfast sauce.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 plain bagels split
  • 2 tablespoons unsalted butter softened
  • 4 large eggs
  • 2 tablespoons whole milk
  • Salt and pepper to taste
  • 4 slices American cheese
  • 4 strips thick-cut bacon cooked until crispy (or 6 oz. thinly sliced steak, pan-seared and seasoned)
  • For the sauce:
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
  • Pinch of cayenne pepper

Method
 

  1. Prepare the sauce: In a small bowl whisk together mayonnaise, Dijon mustard, lemon juice, honey, and cayenne. Cover and refrigerate until serving.
  2. Toast the bagels: Spread butter evenly on cut sides. Place bagels on a baking sheet, cut-side up, and broil 1–2 minutes until golden. Watch closely to prevent burning.
  3. Whisk eggs and milk with a pinch of salt and pepper. Heat a nonstick skillet over medium-low, coat with a little butter, pour in the egg mixture, and let it set slightly. Fold edges inward as it firms to create a thick, round folded egg—about 2–3 minutes.
  4. Assemble sandwiches: Place one cheese slice on each bottom bagel half, top with folded egg, choice of bacon or steak, another cheese slice, and a generous smear of breakfast sauce. Cap with the top half of the bagel.
  5. Serve immediately, wrapping in parchment for a classic diner feel.