Homemade Egg McMuffins
Serves 25 mins prep20 mins cook
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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Instructions
0 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. 1 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. 2 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. 3 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. 4 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.View original recipe