Egg McMuffin Copycat (Printer-Friendly)
Hearty breakfast with eggs, Canadian bacon, cheese, and toasted English muffins ready in 20 minutes.
# The Ingredients You'll Need:
→ Bread
01 -
4 English muffins, split
→ Dairy and fats
02 -
5 tablespoons salted butter, divided
03 -
4 slices American cheese
→ Meat
04 -
4 slices Canadian bacon
→ Eggs
05 -
4 large eggs
06 -
½ cup water
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F. Place split English muffins on a baking sheet and toast for 5-6 minutes until golden.
02 -
Melt 2 tablespoons of butter in a large skillet over medium heat. Add Canadian bacon slices and cook until warmed through and lightly browned, about 2 minutes per side.
03 -
Remove toasted muffins from oven and spread remaining butter lightly on the cut sides while warm.
04 -
Place one slice of Canadian bacon on the bottom half of each buttered English muffin.
05 -
Grease egg rings (or biscuit cutters/mason jar rings) with nonstick cooking spray to prevent sticking.
06 -
Melt remaining butter in the skillet. Set greased egg rings in skillet and crack one egg into each ring. Gently pierce yolks with a fork. Pour ½ cup water around the rings, cover skillet, and cook on medium-low heat until eggs are set, about 2-3 minutes.
07 -
Remove egg rings carefully and place cooked eggs on top of Canadian bacon on muffins. Add a slice of American cheese on each egg, then cover with muffin tops.
08 -
Allow cheese to melt slightly before serving. Optionally, place assembled sandwiches back in the oven for 1-2 minutes to fully melt cheese. Serve warm.
# Extra Tips:
01 -
Substitute biscuit cutters or mason jar rings if egg rings are unavailable. Butter the muffin sides immediately after toasting for enhanced flavor.