Friday, January 11, 2013

Homemade Egg McMuffin

I've recently been on a quest to find quick, healthy breakfast options.  I had tried this overnight oatmeal recipe but the results were just..."meh".  When my son mentioned how much he loves breakfast sandwiches (they do breakfast for lunch at school some times) and asked why I don't make them anymore.  That was a good question and I knew it was time to change that.

This breakfast sandwich has all of the ingredients of a McDonald's classic egg mcmuffin.  However, I think this home made version taste a lot better and is much healthier too.

I think the biggest key to making this copycat version at home is to make the egg round.  I have used a cookie cutter and biscuit cutter to do this and it works well.

The round ring mold (ex. a round cookie cutter or biscuit cutter) makes that perfectly round egg.  Don't worry about a little bit of the egg running on to the pan.

Get some coffee brewing too!

You can make this sandwich even healthier by using only egg whites, light butter and 2% cheese.  It will still be filling and delicious.

It's going to be a great morning!


1 English muffin (split)
1 large egg (or 2 egg whites)
1 slice Canadian bacon
1 slice yellow American cheese (regular or 2%)
1/2 Tbsp butter, softened
cooking spray (such as Pam)
salt and pepper


Pop the English muffin into a toaster and set it to the desired crispness level.  Crack the egg into a bowl and give it a quick whisk with a fork to break up the yolk.
Spray a griddle pan or nonstick skillet with cooking spray and heat over medium-high heat. Cook the bacon for 2 to 3 minutes in the pan.  Spray the round cutter with cooking spray also and add to the pan with the bacon.  Pour the egg into the round cutter, season with salt and pepper.  Flip egg over once edges have set.
Once the English muffin is toasted, lightly butter both halves and add cheese.  Microwave for 5 seconds to slightly melt the cheese.   Layer on the egg, bacon, and the other half of the toast. Serve immediately.

Source: Adapted from the


  1. YUM!!! I love this recipe and make a version of it myself by baking 1 whole egg plus 2 egg whites in a 4oz ramekin. Takes about 20-25minutes in a 350 oven. I make 6-8 at a time and keep them in the fridge to quickly nuke the morning I want to eat them. I love Canadian bacon on mine as well. :)