Egg McMuffin Recipe

side view of two stacked egg mcmuffins on parchment.

5 from 1 vote

Skip the drive-thru! This Egg McMuffin recipe is quick, easy, and perfect for a week of heat-and-go breakfasts. With simple ingredients, perfectly steamed eggs, and melty cheese, it’s a homemade version that tastes just like the classic. Make ahead, freeze, or enjoy fresh!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, brunch

Cuisine: American

Servings: McMuffins

Calories: 387kcal

Author: Becky Hardin

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

*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.

***For that authentic taste, use American sliced cheese. You can of course use other cheese slices like cheddar, Jack, or mozzarella if you prefer.

Tips:

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.

Make-Ahead: Cook the eggs and toast the muffins in advance, then assemble the sandwiches and wrap individually in foil or parchment. Store in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the oven or toaster oven for a quick, hot breakfast.

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.

Nutrition