¼cupunsalted butter½ stick, divided (plus more for muffins)
6slicesCanadian bacon
6large eggs
kosher saltto taste
ground black pepperto taste
½cupwaterdivided
6slicesAmerican 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
Try a bagel, roll, or croissant instead of an English muffin.
Try breakfast sausage, turkey sausage, deli turkey or ham, bacon, or turkey bacon instead of Canadian bacon.
Try mozzarella, Monterey Jack, cheddar, or pepper Jack cheese instead of American.
Add chopped tomatoes, spinach, basil, or steamed veggies. Add the veggies to the jar lid with the egg before you cook it.
You can leave the egg whole or scramble it.
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 egg McMuffins wrapped in foil or parchment paper in the refrigerator for up to 3 days or in the freezer for up to 3 months.