Homemade Egg McMuffin Recipe

recipe for egg mcmuffin breakfast sandwich

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This copycat Egg McMuffin tastes just like everyone’s favorite fast food breakfast sandwich. Made by stuffing an English muffin with scrambled or fried eggs, bacon, ham, and melted cheese, this is one breakfast you won’t want to skip.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: sandwiches

Calories: 799kcal

Author: The Carefree Kitchen

Ingredients

6 English muffins sliced in half
12 slices bacon
3 tablespoons butter
6 large eggs
1/2 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons cream cheese
6 slices cheddar cheese
6 slices ham

US Customary - Metric

Instructions

Preheat oven to 400 degrees F.
Heat a skillet over medium and add the bacon. Cook for about 2-3 minutes, or until golden brown. Flip over and cook until golden, or another 1-2 minutes. Transfer to a paper towel lined plate to cool.
Remove the bacon grease and wipe the pan clean. Add the butter to the pan and warm over medium low. In a mixing bowl, whisk the eggs together with the salt and pepper, then pour into the pan and cook until the bottom is set. Gently fold the eggs over low heat, cooking just until they are mostly set. Remove from the heat.
Cut the English muffins in half and toast until golden brown, then spread about 1 tablespoon of cream cheese over the bottom half of each. Top with 2 slices of cooked bacon, a slice of ham, the scrambled eggs, and a slice of cheddar cheese.
Place sandwiches on a small baking sheet and broil for about 2 minutes to melt the cheese, then remove from the broiler and add the top of the English muffin. Enjoy!

Notes

Storing leftovers: wrap leftover sandwiches with plastic wrap and store in the fridge for up to 3 days.

To reheat: wrap in foil and reheat in a 350 degree oven.

Nutrition