Homemade Egg McMuffins
Serves 2
5 mins prep
20 mins cook
25 mins total
There's nothing wrong with buying breakfast sandwiches at a fast food restaurant, but I want to show you how easy and how much better they taste when you make them at home.
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You can fry, air-fry, or bake the bacon. I like to bake my bacon by lining two pieces of foil and a piece of parchment paper onto a baking sheet. With this method, there's no clean-up or mess at all. I bake my bacon at 400F (200C) for 20-25 minutes or until desired crispiness. And no, there's no splatter in the oven for me.
In the meantime, I butter or oil my mini egg pan, and cook my egg in it. I like to break the yolk in the pan, but you don't have to. If you don't have a mini egg pan, you can use a silicone ring or any pan you have. The egg doesn't have to be perfect by any means.
Once the egg is almost cooked, add some cheddar cheese on top, let it melt. I like to use good quality cheddar in block form and cut small thin slices out of it.
Now, all you have to do is assemble. If you are eating this breakfast sandwich right away, you can toast the English muffin. If you are making a bunch of breakfast sandwiches and freezing them, make sure you don't toast the English muffin.
If you want to enjoy them within the next few days, wrap and store the McMuffins in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 90 seconds or you can use the oven/toaster oven as well.
