An easy homemade egg McMuffin copycat recipe that’s ready in less than 5 minutes – perfect for a quick, healthy breakfast!
“Tardiness is not something you can do on your own… and last but not least, [I’d like to thank] the wonderful crew from McDonalds who spend hours making those egg McMuffins without which I might never be tardy.”
Anyone know that movie reference? Anyone?
Well, regardless of the movie quote, who doesn’t love an egg McMuffin? It’s the perfect balance of morning breakfast-ness all in a handheld sandwich 👌
But when you look more closely at the ingredients at the McDonald’s version, you may shudder a bit.
For instance, here’s the ingredients for the egg alone (per their website): Prepared with Liquid Margarine: Liquid Soybean Oil and Hydrogenated Cottonseed and Soybean Oils, Water, Partially Hydrogenated Soybean Oil, Salt, Soy Lecithin, Mono and Diglycerides, Sodium Benzoate and Potassium Sorbate (Preservatives), Artificial Flavor, Citric Acid, Vitamin A Palmitate, Beta Carotene (Color).
What the what?
It’s an egg. Just cook it and put it in my egg McMuffin, right?!
The fast-food version is riddled with all sorts of nonsense that can quickly make it less appetizing.
But have no fear, I’ve got a 5-minute version that will fix you right up. Seriously, 5 minutes and you are in egg McMuffin heaven. You can’t get to a drive-through that fast!
My microwave ramekin egg trick also makes the egg the perfect size and shape for putting on your English muffin. Full coverage all the way around 👍
Every bite has every ingredient, just as it should. Such deliciousness!
And here are a few ideas if you want to change up the ingredients a bit.
Variations on the classic Egg McMuffin:
- Add some spinach to the egg in the ramekin before you microwave it for a veggie version.
- Substitute ham, turkey, chicken or bacon for the Canadian bacon. (Or skip the meat for a vegetarian version.)
- Switch up your cheese – use mozzarella, Monterey Jack, goat cheese, feta or any of your favorites!
- Top the cooked egg with chopped tomatoes and basil. Use mozzarella cheese for a Caprese egg McMuffin!
Check out this video to see how easy it is and see some of my variations:
- 1 whole wheat English muffin
- 1 egg
- 1 slice of Canadian bacon
- cheese (optional and any kind you like: cheddar, provolone, Monterey Jack, American)
- Toast your English muffin.
- Meanwhile, coat a ramekin with cooking spray and crack your egg into it. Sprinkle with salt and pepper and scramble it up. Put the ramekin in the microwave and microwave for 40-55 seconds. Start with 40 and see if your egg is cooked and not too jiggly. Add another 5 seconds at a time if you need it cooked a bit more.
- While the egg is in the microwave, heat a small pan on high heat to warm up your Canadian bacon and get those nice browned marks. I don’t put anything in the pan - just the slice. It takes about 30-45 seconds, flipping once.
- Remove the cooked egg from microwave and top with cheese (to help it melt), if using.
- Assemble your sandwich: I go with bottom half of English muffin, Canadian bacon, egg topped with cheese, top of English muffin.
- Get ready for a breakfast happy dance!
Try these ideas for variations:
* Add tabasco sauce to your egg before or after it cooks.
* Put some spinach on your sandwich for a little green.
* Add a slice of tomato or some avocado slices to the sandwich.
Amount Per Serving: Calories: 339Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 223mgSodium: 631mgCarbohydrates: 28gFiber: 4gSugar: 6gProtein: 22g