These easy Copycat McDonald’s Egg McMuffins are one of my favorite breakfasts. I made a bunch, then wrapped and froze them for a quick breakfast.
Easy Egg McMuffins are one of my favorite breakfasts. I made a bunch of these at one time, wrapped them up and put them in the freezer. My husband likes to snag one in the mornings and heat it up for a quick breakfast on-the-go (he will usually put it in the fridge the night before so it is thawed out– that way it heats up better).
- Cut the English muffin in half, butter, and toast on a griddle or in the oven at 300 degrees for a few minutes. In a skillet, cook the egg to desired hardness (if you want to get really technical like McDonalds, cut the top off of a tuna can, spray the inside well with cooking spray, place that on the hot skillet and break the egg into the can and poke the yolk. Cook until the egg becomes white and solid. You can use an egg ring too, that would probably be easier.) Heat up the Canadian bacon or ham in the skillet. Put a slice of cheese on the bottom half of the English muffin. Place the egg on top of that, then the Canadian bacon on top of the egg, and cover with the top of the toasted English muffin. Really, though, make it any way you want! You have had a McMuffin, you know what it's supposed to look like. 🙂