Steak, Egg, Bacon Bagel Sandwiches

• •
  35 oz Beef Sirloin, Top
• •
  6.3 oz Bacon
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  4 oz Fat-Free Cheddar Cheese
• •
  6 Egg, Whole, Large(300g)

Instructions

1. 1Pat the steak dry with paper towels and season generously with salt and pepper. Heat a large skillet over medium-high heat for 2 minutes, then add the steak and cook for 4–6 minutes per side, until the internal temperature reaches 125°F for medium-rare. Remove to a cutting board and let rest for 5 minutes, then slice into bite-sized pieces.
2. 2In the same skillet over medium heat, arrange the bacon in a single layer and cook for 6–8 minutes, stirring occasionally, until crispy and browned. Transfer to a paper towel–lined plate and chop into small pieces once cool enough to handle.
3. 3Crack the eggs into a bowl and whisk lightly with a pinch of salt and pepper. Pour into the skillet over medium heat and scramble for 3–4 minutes, stirring frequently, until the eggs are set but still slightly creamy. Transfer to a clean plate.
4. 4Divide the sliced steak, chopped bacon, scrambled eggs, and cheddar cheese evenly among 6 airtight containers while all components are still warm, layering them for easy assembly later.
5. 5When ready to eat, toast the bagels to your desired crispness, then assemble each sandwich by layering the steak, bacon, eggs, and cheddar between the bagel halves. Serve immediately.