A homemade version of the classic McDonald's Egg McMuffin featuring a toasted English muffin, Canadian bacon, a perfectly cooked egg, and cheese, all assembled into a delicious breakfast sandwich.

american

Nutrition

Provides moderate protein from egg and Canadian bacon with carbohydrates from the English muffin, but is high in sodium and saturated fat from processed ingredients.

Calories	420 kcal
Energy	1757 kJ
Protein	22 g
Total Fat	24 g
Saturated Fat	12 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	8 g
Cholesterol	215 mg
Carbohydrate	28 g
Sugars	2 g
Dietary Fibre	2 g
Sodium	980 mg

*per serving

PescatarianNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeLow SugarHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

breakfastsandwiches & wrapsquick & easyfamily friendlystovetop

Homemade Egg McMuffin Recipe

Serious Eats (J. Kenji López-Alt)

1

Name: Homemade Egg McMuffin Recipe — Tasty Bites
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 1 servings
Ingredients: 1 tablespoon Unsalted Butter (softened, divided (1/2 ounce; 15g)); 1 English Muffin (good quality, split); 1 slice Canadian Bacon (good quality); Cooking Spray (nonstick); 1 large Egg; Kosher Salt And Black Pepper (freshly ground); 1 slice Cheese (American, cheddar, Swiss, or Jack)

servings

0

per serve

0

minutes

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Ingredients

1 tablespoon Unsalted Butter softened, divided (1/2 ounce; 15g)

1 English Muffin good quality, split

1 slice Canadian Bacon good quality

Cooking Spray nonstick

1 large Egg

Kosher Salt And Black Pepper freshly ground

1 slice Cheese American, cheddar, Swiss, or Jack

Equipment

Nonstick or cast iron skillet

Mason jar lid

Aluminum Foil

Thin spatula

Fork

Paper Towels

Instructions

Spread 1 teaspoon butter on each half of the English muffin and place halves in a 10-inch nonstick or cast iron skillet over medium heat. Cook, swirling muffin halves and pressing gently to get good contact with pan, until both pieces are well browned, about 5 minutes. Transfer to a sheet of aluminum foil, split side up.

Melt remaining 1 teaspoon butter in the now empty skillet and increase heat to medium-high. Add bacon and cook, turning frequently, until browned and crisp around the edges, about 1 1/2 minutes. Transfer bacon to lower muffin half.

Place the lid of a quart-sized, wide-mouthed Mason jar (both the lid and the sealing ring) upside down in the now empty skillet. (The side the jar screws onto should be facing up.) Spray the inside with nonstick cooking spray and break the egg into it. Poke the egg yolk with a fork to break it and season with salt and pepper. Pour 3/4 cup (180ml) water into the skillet, cover, and cook until the egg is set, about 2 minutes.

Using a thin spatula, transfer Mason jar lid to a paper towel–lined plate. Pour excess water out of the skillet, carefully wipe dry and return it to the stovetop with the heat off. Flip Mason jar lid over and gently remove it to release egg (you may need to use a thin spatula or butter knife to help coax egg off lid). Place egg on top of bacon and top with cheese slice. Close sandwich, wrap in aluminum foil, and return to now empty skillet. Let it warm up in the skillet for 2 minutes with the heat off, flipping occasionally. Unwrap and serve immediately.