Copycat McMuffin
Get ready to level up your breakfast game with our latest kitchen adventure: a Copycat Egg McMuffin recipe that’s so spot-on, you’ll think you’ve just swung through the McDonald’s drive-thru.
Servings 1
Ingredients
- 1 English muffin
- 1 large egg
- 1 to 2 slices Canadian bacon
- 1 slice American cheese
- butter
- salt and pepper
Instructions
- Split the English muffin in half and toast until golden brown. Lightly butter each half and set aside.
- Heat a non-stick skillet over medium heat with 1/2 teaspoon butter or cooking oil.
- If you have an egg ring mold, grease it with cooking spray and place it in the skillet.
- Crack the egg into the ring (or directly onto the skillet) and gently break the egg yolk. Season with salt and pepper. Cook until the white is set, then flip to cook the other side to your desired doneness. Remove from the pan.
- In the same skillet, add the Canadian bacon. Cook for about 1 minute on each side, just until heated through and slightly crispy.
- Place the slice of cheese on one half of the toasted muffin. Top with the cooked egg and Canadian bacon. Finish with the other half of the muffin.
- Serve immediately, and enjoy the delicious, comforting flavors of a classic breakfast sandwich made right in your own kitchen!
Notes
No egg mold? No problem! I am obsessed with this small egg pan OR you can use a greased mason jar lid to make the perfect shape.