Egg McMuffins– Easy McDonald’s Copycat

This homemade Egg McMuffin recipe gives you the same melty, buttery sandwich we all know, but fresher and way more satisfying to make yourself. It’s quick, budget-friendly, and honestly… better when you toast the muffin just right and get that egg steamed into a perfect little disc. Cozy, filling, and comes together in like 15 minutes.

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Quick Summary

• Prep time: 5 mins
• Cook time: 10 mins
• Flavor: buttery, salty, warm
• Great for: busy mornings, comfort breakfasts, late-night saves

Why I Like This Recipe

I was half-awake, hungry, and over it — but I had eggs, cheese, and muffins. Somehow that turned into this perfect little sandwich that held me together long enough to finish the day.

Ingredients

• 4 tablespoons softened butter
• 4 English muffins
• 4 slices Canadian bacon
• 4 eggs
• ½ cup water
• 4 slices American cheese

How To Make Egg McMuffins

1. Toast and butter the muffins: Split the English muffins and toast them until golden. Butter right after so it melts into all the edges.
2. Sear the Canadian bacon: Heat a bit of butter in a skillet. Cook the bacon slices for 2 minutes per side, just enough to brown them.
3. Steam the eggs: Use greased egg rings or jar lids. Crack in the eggs. Break the yolks if you like. Add water to the pan and cover. Steam 2 minutes until set.
4. Melt the cheese (the right way): Place a slice of cheese on top of the warm egg right in the pan or when assembling — both work. It’ll melt as you wrap it.
5. Assemble and wrap: Layer bottom muffin → bacon → egg → cheese → top muffin. Wrap in foil. Let it sit 30 seconds to finish melting, then eat.

Tips for Success

• Butter your muffins while they’re still hot
• Steam is key — don’t skip it or your egg won’t hold its shape
• Wrapping the sandwich lets everything melt together — game-changer
• Use an egg ring or lid so your eggs fit the muffin perfectly

Storage and Reheating

• Fridge: Wrap sandwiches in foil or store in containers for up to 2 days.
• Freezer: Wrap each one in foil or parchment. Freeze for up to 1 month.
• Reheat: Air fryer at 320°F for 3–4 mins or reheat wrapped in foil in the oven. Microwave works too — just go low power so the egg stays tender.

Frequently Asked Questions

• Do I need an egg ring?
  Kinda, yeah. It helps the egg fit the muffin and cook evenly. A jar lid works too if you don’t have one.
• Can I use ham or sausage instead?
  Totally. Ham slices or even a sausage patty work — just cook them first.
• Why is steaming better than frying?
  Steaming gives the egg that soft, bouncy texture. Frying dries it out fast.
• Can I meal prep these?
  Yep. Make a batch, freeze, reheat as needed. They hold up great.
• Does the cheese matter?
  Surprisingly yes. American cheese melts smoothly — cheddar gets oily. Up to you though.

Common Mistakes and How to Dodge Them

• Toasting the muffin too late: If you don’t butter it while it’s still warm, it’s just… meh. Do it right away.
• Using a dry skillet for the egg: That’s how you end up with sticking and weird edges. Always grease your ring.
• Not breaking the yolk: Totally optional, but if you’re going for classic McD’s style, break it before steaming.
• Overcooking the egg: Steam for 2–2½ mins tops. If you go too long, it gets rubbery. Watch it close.
• Skipping the wrap + rest time: That short foil rest at the end makes the cheese melt just right. Worth it.

Nutrition Facts (Per Serving)

• Calories: 420 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 215mg
• Sodium: 900mg
• Potassium: 180mg
• Total Carbohydrate: 27g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 18g

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