Homemade Egg McMuffin Recipe
This homemade Egg McMuffin recipe is one of my go-to meal prep breakfasts! Quick and easy to make, it tastes just like the fast food version but is budget-friendly and a little more nutritious. Plus, you can easily mix and match the ingredients to make it your own. Prep a large batch to keep on hand, and have breakfast ready in minutes!
Equipment
- 1 Large Skillet with a Lid
- 1 Ring Mold or Mason Jar Lid
- 1 Small Bowl
Ingredients
- 6 English muffins
- 6 large eggs
- Salt to taste
- Black pepper to taste
- 6 slices Canadian bacon
- 6 slices American cheese
Instructions
- Working one at a time, slice the English muffins in half, and toast them in a toaster.6 English muffins
- Heat a large skillet over medium heat. Spray with cooking spray, and place a ring mold or the top of a mason jar in the center.
- Crack an egg into a bowl, add salt and pepper to taste, and whisk to combine.6 large eggs, Salt to taste, Black pepper to taste
- Pour the egg mixture into the ring mold or lid, add 1/4 cup of water, cover, and cook until the egg is set. Remove from the heat, and repeat with the remaining eggs.
- In the same skillet, heat the Canadian bacon slices, working in batches if needed.6 slices Canadian bacon
- Place a slice of cheese on the bottom half of a toasted English muffin. Add one cooked egg followed by a slice of Canadian bacon. Top with the remaining English muffin half. Repeat with the remaining ingredients.6 slices American cheese
Notes
Storage: Store leftover Egg McMuffins tightly wrapped or transferred to an airtight container in the fridge for up to 4 days. Or freeze for up to 3 months.
Nutrition
Serving: 1servingCalories: 328kcalCarbohydrates: 28gProtein: 20gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 221mgSodium: 944mgPotassium: 269mgFiber: 2gSugar: 1gVitamin A: 468IUVitamin C: 0.1mgCalcium: 279mgIron: 2mg
Tried this recipe?Let us know how it was!