Homemade Egg McMuffins Recipe

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 504kcal

Author: Becky Hardin

Skip the lines at McDonald's and treat yourself to one of these delicious homemade egg McMuffins instead. Easy and simple to make, this is one delicious breakfast.

Step-by-step photos can be seen below the recipe card.

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Ingredients

6 English muffins
1 tablespoon butter plus more for buttering the English muffins
6 slices Canadian bacon
6 slices American cheese
6 eggs

Instructions

Toast the English muffins, and then butter them to your liking.
6 English muffins, 1 tablespoon butter
Heat 1 tablespoon of butter in a large skillet over medium heat.
Once the butter has melted, cook the Canadian bacon slices in the pan for a minute or two on each side. Set the bacon aside on a plate.
6 slices Canadian bacon
Place a mason jar lid or metal ring mold in the center of the pan and spray with cooking spray. Crack 1 egg into the ring. Use a fork to gently break up the yolk. Season with salt.
6 eggs
Pour 1/4 cup of water into the pan around the ring, cover the pan, and cook for about 1 minute until the egg is cooked through.
Place the American cheese slices on the English muffin halves. Gently remove the ring from the egg and place on top of the cheese. Repeat for the remaining eggs.
6 slices American cheese
Top each egg with a slice of Canadian bacon. Then, close the sandwich with the other English muffin half.

Video

Notes

Break up the yolk when you fry the egg so that it doesn't burst when you bite into the sandwich.
Use Canadian bacon that is circular in shape. It's already cooked, so just needs to be crisped up a little.
It's easy to adapt these egg McMuffins to suit your tastes; add more cheese, skip the bacon it's up to you!

Storage: Store homemade egg McMuffins tightly wrapped in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition