McDonald's Egg McMuffin
A homemade copycat of the classic McDonald's breakfast sandwich: a toasted English muffin with Canadian bacon, a ring-cooked egg and American cheese.
⏱️ Prep: 10 min🍳 Cook: 10 min🍽️ Makes 4
Nutritionper 100 g›
240
Calories
13g
Protein
15g
Carbs
14g
Fat
Ingredients
| 4 tablespoons (56 g) | softened butter (divided use) |
| 4 | English muffins |
| 4 | Canadian bacon slices |
| 4 | eggs |
| 1/2 cup (120 ml) | water |
| 4 | American cheese slices |
Instructions
- Split open the English muffins and toast them in a toaster.
- In a non-stick skillet over medium heat, cook the Canadian bacon on both sides for about 1 to 2 minutes in 2 teaspoons of butter, until it just begins to brown.
- While the bacon cooks, remove the muffins from the toaster and spread softened butter on both halves.
- Place 1 slice of Canadian bacon on each English muffin bottom.
- Add about 1 tablespoon of butter to the same skillet.
- Place quart-sized canning lids (screw side up) or egg rings into the skillet.
- Spray the rings with non-stick spray and crack an egg into each.
- Break the yolk with a fork. Pour about 1/2 cup (120 ml) of water into the skillet, cover with a lid and cook until the eggs are set, about 2 minutes.
- Gently remove the eggs from the rings and place one egg on each piece of Canadian bacon.
- Top each egg with a slice of American cheese, then cover with the top of the English muffin.
- Wrap each Egg McMuffin in foil or parchment paper and wait about 30 seconds before serving — this softens the muffin and melts the cheese perfectly.