Homemade Egg McMuffin

I’m going to let you in on a little secret. One of my guilty pleasures is eating an egg McMuffin during the week. Yes, I admit it. As much as I cannot stand fast food, and McDonald’s in particular (besides their french fries, and Coca Cola), but I love their egg McMuffin sandwiches. Now I will also admit that I only eat these about once a month due to a hectic morning schedule, but that once a month is something special. I love everything about that breakfast sandwich, that recently I decided to start making my own, and in my opinion, mine is pretty darn spot on to the original.

How to make an Egg McMuffin

Let’s get started.

  • 1 English muffin, toasted
  • 1 slice of American cheese
  • 1-2 whole slices of your favorite Canadian bacon
  • 1 whole egg
  • 1/2 tbsp unsalted butter
  • 1 large food mold ring, or mason jar lid
  • 1/4 cup of water

Keep in mind that there is no magic to this delicious sandwich and it literally cooks in a matter of minutes.

Start by adding the butter to a small, non-stick skillet. Bring this up to a medium heat. Once heated, add the food ring. If you do not have the food ring, try the lid of a mason jar.

Crack the egg and add it into the food mold ring.

Egg McMuffin Recipe

Next, add your separate your English muffin and place them into your toaster. Cook until toasted.

Add the water to the skillet, then cover with a lid. Cook for about 3 minutes.

Once the egg is cooked, remove the food mold and egg with a spatula and place on a small plate. You should be able to jiggle the food ring to remove the egg, or run a knife along the inside edge, getting the egg out of the mold.

Add the Canadian bacon to the skillet, and cook for about one minute or until it is heated through.

Now it’s simply time to assemble.

Add the American cheese to the bottom slice of the toasted English muffin. Add the egg, then top with the Canadian bacon and then the top of the English muffin.

Just like McDonald’s but in my opinion better. Why better? Well, because you just made it and you know what went into it. Now I’m hooked and I am eating them about once a week now. Sorry McDonald’s, it’s now one less visit.

Homemade Egg McMuffin
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A simple recipe for making your own egg McMuffin.
Ingredients
  • 1 English muffin, toasted
  • 1 slice of American cheese
  • 1-2 whole slices of your favorite Canadian bacon
  • 1 whole egg
  • ½ tbsp unsalted butter
  • 1 large food mold ring, or mason jar lid
  • ¼ cup of water
Instructions
  1. Start by adding the butter to a small, non-stick skillet. Bring this up to a medium heat. Once heated, add the food ring. If you do not have the food ring, try the lid of a mason jar.
  2. Crack the egg and add it into the food mold ring.
  3. Next, add your separate your English muffin and place them into your toaster. Cook until toasted.
  4. Add the water to the skillet, then cover with a lid. Cook for about 3 minutes.
  5. Once the egg is cooked, remove the food mold and egg with a spatula and place on a small plate. You should be able to jiggle the food ring to remove the egg, or run a knife along the inside edge, getting the egg out of the mold.
  6. Add the Canadian bacon to the skillet, and cook for about one minute or until it is heated through.
  7. Now it’s simply time to assemble.
  8. Add the American cheese to the bottom slice of the toasted English muffin. Add the egg, then top with the Canadian bacon and then the top of the English muffin.
  9. Just like McDonald’s but in my opinion better. Why better? Well, because you just made it and you know what went into it. Now I’m hooked and I am eating them about once a week now. Sorry McDonald’s, it’s now one less visit.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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