McDonald's Breakfast Bagel Sandwiches copycat recipe by Todd Wilbur
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McDonald's Breakfast Bagel Sandwiches

Score: 5.00. Votes: 2
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Hold an entire breakfast in two hands and bring it right up to your face for a bite. Here's a clone for the Spanish Omelet Bagel from the Golden Arches. Check out my other clones for the Ham & Egg, and Steak & Egg Bagels in Even More Top Secret Recipes. All three sandwiches use the easy-to-make secret dill mayo-mustard sauce, cloned here with just two ingredients. The only requirement is that you have a small 6-inch skillet to make the omelette for each sandwich. This McDonald's Spanish omelette bagel sandwich recipe makes four sandwiches, so you'll be able to feed the whole crew.

This is fun, right? Check out more of my copycat recipes for McDonald's favorites here.

Source: Even More Top Secret Recipes by Todd Wilbur.

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  • 2 tablespoons mayonnaise
  • 1 teaspoon creamy dill mustard
  • 2 teaspoon minced green pepper
  • 2 teaspoons minced white onion
  • 4 large eggs
  • 1 teaspoon butter
  • Salt
  • Ground black pepper
  • 8 ounces breakfast sausage
  • 4 plain bagels
  • 4 slices Kraft Singles American cheese
  • 4 slices Kraft Singles Monterey Jack cheese
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    • Instructions

      1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.

      2. To prepare the eggs, it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.

      3. First preheat pan over low heat. Add 1/4 teaspoon of butter. Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon of minced white onion to the pan and saute for a couple minutes, or until soft.

      4. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Add the egg to the pan with the vegetables. Swirl the pan so that the egg spreads out. As the egg begins to cook, use a spatula to pull in a couple of the edges so the raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then, fold the remaining two edges over, creating a small rectangular or square mini-omelette. Flip the little omelette over and turn off the heat. 

      5. Press the sausage into four 2-ounce patties approximately the size of the bagel. Cook the sausage in a large skillet over medium heat until brown. Drain when done.

      6. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use the toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil so that only the faces are toasted. 

      7. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half.

      8. Place a slice of Monterey Jack cheese on the face of the bottom bagel half.

      9. Place a sausage patty on the Jack cheese. 

      10. Place the finished omelette onto the sausage and then place the American cheese on the omelette. 

      11. Finish the sandwich with the bagel top and heat for 15 seconds in microwave if needed to warm. Repeat for the remaining servings.  

      Makes 4 servings.

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Score: 5.00. Votes: 2
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May 6, 2021, 11:41

I nearly cried when they yanked the ham version years ago (I'D FINALLY BECOME A BREAKFAST EATER!) When I saw this recipe a few years back, I had no idea what "creamy dill mustard" was, so I set it aside. A few days ago, a friend told me that they just removed the last version (steak). A memory of a Todd Wilbur cookbook popped up in my mind. The resulting ham bagel sandwich was every bit as satisfying as I remembered it to be!

Jul 2, 2006, 22:00

Very Good! The steak bagel is even better if you use McCormicks Montreal Steak Seasoning on the steak. It tastes like the seasoning MD uses on theirs.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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