Sola bagels pack 28g protein using lupin flour—a Mediterranean bean that mimics wheat but doubles the protein.
Protein-Packed Breakfast Sandwiches
Kickstart your morning with these mouthwatering breakfast sandwiches that are bursting with flavor and packed with protein! Featuring juicy steak, crispy bacon, gooey cheese, and fluffy eggs, all nestled between a protein-rich bagel, these sandwiches are perfect for your meal prep routine. Get ready to savor every bite and fuel your day like a champ!
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
📝 Ingredients
Shopping List
- 6 slices beef bacon
- 6 whole eggs
- 6 slices fat free cheese
- 6 bagels sola protein bagels
- 35 oz (992 g) top sirloin steak
👨🍳 Instructions
- 1
Cook the steak to an internal temperature of 125°F and let it rest for five minutes.
- 2
Cook the bacon until crispy.
- 3
Fry the eggs to your desired doneness.
- 4
Toast the protein bagels.
- 5
Assemble the sandwiches by layering the steak, bacon, cheese, and eggs on the toasted bagels.
💡 Pro Tips
- ✓Sear your sirloin at 450-500°F for 2-3 minutes per side before reducing heat, as the Maillard reaction requires surface temperatures above 280°F to develop complex flavors that complement the protein bagel's nutty taste.technique450-500°F surface temp
- ✓Cook eggs in a 275°F oven for 12-15 minutes instead of stovetop frying to achieve consistent doneness across all 6 eggs simultaneously, preventing overcooking while you manage the steak and bacon.timing275°F for 12-15 minutes
- ✓Slice the rested steak against the grain at a 45-degree angle in 1/4-inch thick pieces, as this reduces muscle fiber length by up to 75% and prevents the dense protein bagel from making the sandwich too chewy.technique1/4-inch thickness, 45-degree angle
- ✓Place fat-free cheese directly on the hot toasted bagel bottom for 30 seconds before adding other ingredients, as the residual heat will partially melt the cheese despite its low fat content (typically 0-0.5g fat per slice).timing30 seconds
- ✓Toast protein bagels 30-45 seconds longer than regular bagels because their higher protein content (typically 20g vs 6g) requires more time to achieve proper Maillard browning and prevent sogginess from sandwich juices.ingredient30-45 seconds extra
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
Share this recipe
Sola bagels pack 28g protein using lupin flour—a Mediterranean bean that mimics wheat but doubles the protein.
Protein-Packed Breakfast Sandwiches
Kickstart your morning with these mouthwatering breakfast sandwiches that are bursting with flavor and packed with protein! Featuring juicy steak, crispy bacon, gooey cheese, and fluffy eggs, all nestled between a protein-rich bagel, these sandwiches are perfect for your meal prep routine. Get ready to savor every bite and fuel your day like a champ!
📝 Ingredients
Shopping List
- 6 slices beef bacon
- 6 whole eggs
- 6 slices fat free cheese
- 6 bagels sola protein bagels
- 35 oz (992 g) top sirloin steak
👨🍳 Instructions
- 1
Cook the steak to an internal temperature of 125°F and let it rest for five minutes.
- 2
Cook the bacon until crispy.
- 3
Fry the eggs to your desired doneness.
- 4
Toast the protein bagels.
- 5
Assemble the sandwiches by layering the steak, bacon, cheese, and eggs on the toasted bagels.
💡 Pro Tips
- ✓Sear your sirloin at 450-500°F for 2-3 minutes per side before reducing heat, as the Maillard reaction requires surface temperatures above 280°F to develop complex flavors that complement the protein bagel's nutty taste.technique450-500°F surface temp
- ✓Cook eggs in a 275°F oven for 12-15 minutes instead of stovetop frying to achieve consistent doneness across all 6 eggs simultaneously, preventing overcooking while you manage the steak and bacon.timing275°F for 12-15 minutes
- ✓Slice the rested steak against the grain at a 45-degree angle in 1/4-inch thick pieces, as this reduces muscle fiber length by up to 75% and prevents the dense protein bagel from making the sandwich too chewy.technique1/4-inch thickness, 45-degree angle
- ✓Place fat-free cheese directly on the hot toasted bagel bottom for 30 seconds before adding other ingredients, as the residual heat will partially melt the cheese despite its low fat content (typically 0-0.5g fat per slice).timing30 seconds
- ✓Toast protein bagels 30-45 seconds longer than regular bagels because their higher protein content (typically 20g vs 6g) requires more time to achieve proper Maillard browning and prevent sogginess from sandwich juices.ingredient30-45 seconds extra