Egg McMuffin is an easy copycat breakfast sandwich made with a butter-toasted English muffin, Canadian bacon and a steamed egg, ready in 15 minutes. That makes it a quick weeknight breakfast or weekend brunch pick, since real butter and a Mason jar lid trick beat McDonald’s every time.
Cooking the egg in an overturned Mason jar lid is the step that matters, because it shields the egg from heat and steams it tender. You then add water to the pan and cover it, so the egg sets in two minutes with no browning or rubbery edges.
This version stacks the cheese on top and wraps the sandwich in foil, which lets residual heat melt everything into one layered bite. Most copycats skip the foil rest and fry the egg flat, but this recipe steams it inside a Mason jar lid for a softer result.
Egg McMuffin
Course: BreakfastCuisine: AmericanDifficulty: Easy1
servings3
minutes10
minutes415
kcalA butter-fried English muffin holds crisp Canadian bacon, a steamed egg and melted cheese in this copycat sandwich. Then a foil wrap brings all the layers together for a warm, cohesive breakfast you can eat on the go.
Ingredients
1 tablespoon unsalted butter, softened, divided
1 good-quality English muffin, split
1 slice good-quality Canadian bacon
Nonstick cooking spray
1 large egg
Kosher salt and freshly ground black pepper
1 slice American, cheddar, Swiss or Jack cheese
Directions
- Toast the muffin:Spread 1 teaspoon butter on each muffin half and place them in a 10-inch nonstick or cast iron skillet over medium heat. Cook, swirling and pressing gently for even contact, until well browned, about 5 minutes. Transfer to a sheet of aluminum foil, split side up.
- Brown the bacon:Melt the remaining 1 teaspoon butter in the skillet and raise heat to medium-high. Add the Canadian bacon and cook, turning often, until browned and crisp at the edges, about 1 1/2 minutes. Place the bacon on the lower muffin half.
- Steam the egg:Set the lid of a wide-mouth quart Mason jar (lid and ring together) upside down in the skillet. Spray the inside with cooking spray and crack the egg into it. Break the yolk with a fork and season with salt and pepper. Pour 3/4 cup water into the skillet, cover, and cook until the egg is set, about 2 minutes.
- Assemble and rest: Transfer the lid to a paper towel lined plate with a thin spatula. Pour out the water, wipe the skillet dry and return it to the stovetop with the heat off. Flip the lid and gently remove it to release the egg. Stack the egg on the bacon, top with cheese and close the sandwich. Wrap in foil, return to the warm skillet and let it rest for 2 minutes, flipping once. Unwrap and serve.
FAQs
Can I make Egg McMuffins ahead and freeze them?
You can assemble and freeze these wrapped in foil, then reheat in a 350F oven for about 15 minutes. That works because the steaming method keeps the egg moist even through reheating. Skip the microwave though, since direct oven heat restores the muffin’s crunch much better than steam alone.
What can I use instead of a Mason jar lid?
A metal egg ring or a tuna can with both ends removed works as a substitute, and either one fits in a standard skillet. The egg may brown slightly on the bottom though, since these lack the lid’s heat-shielding effect. You then add a splash more water to help steam the top evenly.
Does the English muffin brand matter?
A standard supermarket English muffin gives you the closest texture to the original, since artisan or bakery muffins tend to be too thick. Look for one with a flat top and plenty of nooks, because those pockets hold butter and brown more evenly. Thomas’ or a store brand both work well, and either one splits cleanly for even toasting.
Can I add other fillings to this sandwich?
Avocado, hot sauce or a thin tomato slice all fit without crowding the muffin, and they add flavor the original never had. Keep extra layers thin though, since anything too bulky makes the sandwich hard to bite through. The foil rest still works with additions because the steam softens everything together.
How do I keep the egg from sticking to the lid?
A generous coat of nonstick cooking spray on the lid before cracking the egg is the key, and it makes removal almost effortless. Let the egg cool on the lid for about 10 seconds after cooking, since a brief rest helps it release cleanly. A thin spatula or butter knife then lifts the edge if needed.
