I love a good egg McMuffin but it’s so inconvenient waiting in the long drive-thru lines on busy mornings. It turns out that it’s super easy to whip up a McMuffin that rivals the golden arches with just a few simple ingredients. This is a recipe I love to prep on Sundays to enjoy the whole week long, and it freezes well too. Such an easy heat-and-go recipe!
Copycat McDonald’s Egg McMuffins
Who can say no to gooey cheese, fried eggs, and juicy Canadian bacon encased in a buttery English muffin? Not me! With my simple recipe, I can easily prep 6 egg McMuffins at once–plenty for the whole week. There are only 5 ingredients, and every step is easy as can be.
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Why Steaming Works Best
Adding water and covering the pan traps steam around the eggs, which gently cooks them from all sides. This prevents the edges from drying out or browning too much, keeps the yolks tender, and gives the eggs a soft, fluffy texture–unlike cooking in the pan alone, which can make the edges firm or rubbery before the yolk is done.
Egg McMuffin Recipe
Ingredients
- 6 English muffins (*)
- ¼ cup unsalted butter (½ stick, divided; plus more for muffins)
- 6 slices Canadian bacon (**)
- 6 large eggs
- kosher salt (to taste)
- ground black pepper (to taste)
- ½ cup water (divided)
- 6 slices American cheese (***)
Instructions
- Toast the English muffins in the oven or a toaster. Spread each with butter if desired.6 English muffins
- Melt 1 tablespoon of butter in a skillet set over medium heat. Sear the slices of Canadian bacon slices for about 1-2 minutes on each side; set aside.¼ cup unsalted butter, 6 slices Canadian bacon
- In the center of a separate skillet set over medium heat, place 3 mason jar lid or metal/silicone ring molds. Melt ½ tablespoon of butter in each cavity. While holding the rings securely against the skillet, crack 1 egg into them and gently break the yolks with a fork. Season with salt and pepper to taste.6 large eggs, kosher salt, ground black pepper
- Pour ¼ cup of water into the pan around the ring, cover the pan, and cook for about 1 minute until the eggs are cooked through. Carefully remove the eggs from the rings and set them aside on a plate. Empty the water from the skillet, wipe it dry, then repeat the process with the remaining 3 eggs.½ cup water
- Place a slice of cheese on the bottom half of each English muffin. Top each with an egg round, then a slice of Canadian bacon, followed by the other half of the muffin.6 slices American cheese
Notes
- Keep the English muffins warm in a 200°F oven until ready to assemble the sandwiches.
- If you’re not sure whether your eggs have expired, do the float test. Drop an egg into a full glass of water. If it sinks, it is safe to eat. If it floats, it has gone bad.
- So that the eggs fit nicely into the muffins, you need to cook them in a mason jar lid or metal ring mold. As the eggs cook, they remain perfectly round.
- You can leave the egg whole or scramble it.
- Spray the lids/molds well with nonstick spray to prevent sticking.
- Add chopped tomatoes, spinach, basil, or steamed veggies. Add the veggies to the jar lid with the egg before you cook it.
- The edges of the egg should be fully set and slightly springy, while the yolk can be slightly runny or fully cooked depending on your preference. For fully cooked yolks, cover the pan a little longer or cook an extra 30-60 seconds.
- You can use grated cheese for a faster melt, if desired.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make an Egg McMuffin Step by Step
Prep: Gather the list of ingredients for this recipe. Toast 6 English muffins in the oven or a toaster. Spread each with butter if desired. Keep them warm in a 200°F oven while you make the filling.
Sear the Bacon: Melt 1 tablespoon of unsalted butter in a skillet set over medium heat. Sear 6 slices of Canadian bacon for about 1-2 minutes on each side; set aside.
Cook the Eggs: In the center of a separate skillet set over medium heat, place 3 mason jar lids or metal/silicone ring molds. Melt ½ tablespoon of butter in each cavity. While holding the rings securely against the skillet, crack 1 egg into them and gently break the yolks with a fork. Season with salt and pepper to taste.
Repeat: Pour ¼ cup of water into the pan around the ring, cover the pan, and cook for about 1 minute until the eggs are cooked through. Carefully remove the eggs from the rings and set them aside on a plate. Empty the water from the skillet, wipe it dry, then repeat the process with the remaining 3 eggs. You’ll know the eggs are done when the edges are fully set, but the yolks are slightly runny or cooked to your desired firmness.
Assemble the Sandwiches: Place 1 slice of cheese on the bottom half of each English muffin (6 slices total). Top each with an egg round, then a slice of Canadian bacon, followed by the other half of the muffin.
How to Store, Freeze, and Reheat
Store leftover egg McMuffins tightly wrapped in foil or parchment paper in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat gently in the microwave for a grab and go breakfast!
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