Homemade Egg McMuffins

A stack of breakfast sandwiches featuring crispy bacon, melted cheese, and a fried egg between golden English muffins. The runny yolk drips down the sides. The background is softly blurred.

5 from 2 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Keyword: breakfast sandwich, egg sandwich, fast food, mcmuffin

Servings: sandwiches

Author: The Modern Nonna

Equipment

Ingredients

4 pieces bacon
2 teaspoons butter or oil
2 eggs
2 tablespoons cheddar cheese grated, or 1 slice
2 English muffins

Instructions

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.

Video

Notes

The Bacon: You can use whatever bacon you prefer in this recipe: regular, turkey, or a plant-based alternative. The beauty of this recipe is that you can also bake to your desired crispiness as well.

The Cheese: Again, use whatever cheese you have and love. Cheddar, Monterey Jack, mozzarella, brie, camembert, havarti, pepper jack, or a melty non-dairy cheese ... the options are truly endless!

The English Muffin: I love using English muffins for breakfast sandwiches, because they are the perfect size and amount of bread for my liking. You could absolutely do this recipe with bagels or toast bread as well!

Nutrition