Homemade Egg McMuffins
Oh lord these Homemade Egg McMuffins hit the spot EVERY. DAMN. TIME. They are so delicious. The sharp cheddar tastes so good with the salty bacon, and the creamy egg yolk.
Breakfast without a doubt is my favorite meal of the day. And this is one of my very favorite breakfasts (the homemade version of course). I’ll be honest the concept for making my own homemade version came about after waking up with a hangover. Eggs cure hangovers. Well, they at least make them more bearable. I started making these in my twenties, and over the years I’ve made less and less of them. I guess that’s what having kids and getting old does to you. I brought it back into my weekend rotation (the breakfast, not the hangover) and my husband and I are still in love with how good these are. Real sharp cheddar cheese, quality Canadian bacon, and an egg that wasn’t cooked in a microwave like the place that shall not be named in this post.
I love to make mine with an egg over medium. My husband prefers an egg fried hard. If scrambled is your thing do scrambled. It would be easier to make for lots of folks that way too. It’s really easy to do and you can make four at a time if you have a large 12″ skillet to fry the eggs. My secret weapon for cooking eggs of any sort is to use ghee. It adds a wonderful flavor to eggs. Trust me on this one.
If you make this sandwich for more than one just increase the ingredients per sandwich.
I have an affiliate link for ghee above. Organic Valley is my very favorite brand and I love that it is shelf stable so always readily available for my breakfast cravings.
Homemade Egg McMuffin
Ingredients
- 1 english muffin sliced or torn in half
- 2 slices canadian bacon
- 2 slices sharp cheddar cheese
- 1 tsp ghee (or cooking oil of choice)
Instructions
- Place the English muffin into a toaster or toaster oven and toast until nicely brown and crisp, about three to four minutes.
- While the English muffin is toasting, heat a skillet over medium heat. Add in the Canadian bacon and cook until they turn just slightly brown, about one minute per side.
- Put the toasted English muffin on a plate, add the two slices of cheese and top with the Canadian bacon. Put the top of the muffin on so that the residual heat will melt the cheese while you cook the egg.
- In the same pan you cooked the Canadian bacon, add in 1 tsp ghee. Melt and swirl around the pan to coat. Break your egg over the pan and cook until the white is mostly set. Flip the egg, count to ten (for an egg over easy) and then use a thin spatula to put the egg on top of the English muffin. I like at least one piece of Canadian bacon to be on either side of my egg. Sprinkle with salt and pepper.
- This recipe can easily be mulitplied to make more sandwhiches for your friends and family.
