Homemade Egg McMuffin Copycat Recipe

Why You’ll Love This Recipe

• True-to-memory copycat: tidy ring-mold eggs, seared Canadian bacon, and melty American cheese on a buttery toasted English muffin.
• Fast and foolproof: breakfast on the table in about 13 minutes.
• Minimal gear: one skillet, a lid, and two egg rings.
• Batch-friendly for feeding a crowd with diner-level consistency.

Grocery List

• Produce: Optional chives or scallions
• Dairy: Unsalted butter, American cheese slices, large eggs
• Pantry: English muffins, Canadian bacon, neutral oil or nonstick spray, kosher salt, black pepper

Full Ingredients

For Two Sandwiches

• 2 English muffins
• 2 tsp unsalted butter, softened (for spreading on toasted muffins)
• 2 large eggs
• 2 slices Canadian bacon (about 1.5 oz each)
• 2 slices American cheese (about 0.7 oz each)
• 1/8 tsp kosher salt (a pinch per egg)
• 1/8 tsp freshly ground black pepper (a pinch per egg)
• 1 tsp neutral oil or nonstick spray (for the skillet/rings)
• 2 tbsp water (to create steam for the eggs)

Optional Add-Ons

• 1 tbsp finely snipped chives or scallions, for garnish
• Hot sauce or ketchup, to taste

Equipment

• 10–12 inch nonstick skillet with a lid (or a sheet pan to cover)
• Two 3–3.5 inch stainless egg rings (or cleaned 3-inch tuna cans with tops and bottoms removed)
• Spatula and tongs
• Toaster (or use the skillet for toasting)
• Parchment paper or foil, for a brief wrap-and-melt

Step-by-Step Instructions

Step 1: Toast the muffins and preheat the pan

Preheat a nonstick skillet over medium heat (about 350°F if using an electric griddle). Split the English muffins with a fork to preserve all those nooks and crannies. Toast the muffin halves in a toaster until golden, 2–3 minutes. Spread the cut sides with the 2 teaspoons softened butter. Keep the skillet heating while you toast; you want it fully up to temperature for the bacon and eggs.

Step 2: Sear the Canadian bacon

Add the Canadian bacon to the dry hot skillet and sear until lightly browned at the edges and warmed through, 45–60 seconds per side. Transfer to a warm plate and tent loosely with foil. If your skillet runs cool, add a few drops of oil to help browning.

Step 3: Heat and grease the egg rings

Lightly oil or spray the skillet and both egg rings. Set the rings in the skillet to preheat for 1 minute. Press down on each ring for a few seconds to ensure full contact with the pan; this helps prevent egg seepage under the ring.

Step 4: Cook the ring-mold eggs

Crack one egg into each ring. Season each with a pinch of salt and pepper. To mimic the classic uniform egg disk, gently pierce each yolk and swirl it once or twice with the tip of a knife or skewer—do not scramble. Cook uncovered until the edges turn opaque, about 2 minutes.

Pour 2 tablespoons water into the skillet outside the rings (not over the eggs), cover immediately, and steam until the tops are just set and glossy, 1 minute. Remove the lid. Slide a thin knife around the inside of each ring, then lift the rings off. If needed, cook another 15–30 seconds to finish setting.

Step 5: Melt the cheese and stack

Place a slice of American cheese on each bottom muffin half. Return the muffin bottoms to the skillet over low heat (around 250°F) for 30–45 seconds to encourage melting. Top each with a hot slice of Canadian bacon, then the cooked egg. Close with the top muffin halves.

Step 6: Wrap to set, then serve

Wrap each sandwich in parchment or foil and let sit 1 minute. The gentle trapped heat fully melts the cheese and softens the muffin just slightly, giving you that familiar, handheld texture. Unwrap and serve immediately. Add chives or a few dashes of hot sauce if you like.

Pro Tips

• Fork-split muffins instead of slicing to maximize nooks and crannies that catch butter and melted cheese.
• Keep rings hot and pressed against the pan for a tight seal; a quick preheat helps prevent leaks.
• Lightly break the yolk and swirl once for a perfectly even egg disk—classic look without scrambling.
• No lid handy? Use a baking sheet as a makeshift cover to trap steam; an ice cube can replace the water in a pinch.
• Scaling up: An electric griddle at 350°F lets you cook 4–6 eggs at once with consistent results.

Variations

• Sausage version: Swap in 2 oz breakfast sausage patties, 3–3.25 inches wide. Cook in the skillet over medium heat until browned and 160°F internal, about 3–4 minutes per side.
• Egg white delight: Use 3 tbsp liquid egg whites per ring. Season well and steam as directed for a lighter sandwich.
• Cheese swap: Try white American, mild cheddar, or a creamy Colby-Jack slice for a different melt and flavor.

Storage & Make-Ahead

For short-term prep, assemble sandwiches, cool completely, wrap tightly in parchment then foil, and refrigerate up to 3 days or freeze up to 2 months. Reheat from refrigerated: bake wrapped at 325°F for 10–12 minutes, or microwave at 50% power for 50–70 seconds. From frozen: bake wrapped at 350°F for 20–25 minutes, or microwave at 50% power for 2–2.5 minutes, flipping halfway. Air fryer option: 320°F for 6–8 minutes (thawed) or 10–12 minutes (frozen), checking for a hot center. For best texture, reheat unwrapped for the final 1–2 minutes to re-crisp the muffin.

Nutrition (per serving)

Approximate per sandwich: 350 calories; 20 g protein; 29 g carbohydrates; 16 g fat; 7 g saturated fat; 1 g fiber; 2 g sugars; 1040 mg sodium. Nutrition will vary based on brands and muffin size.