Welcome to our Egg McMuffins! Earlier we posted a recipe for our Homemade English Muffins. I was and am still really excited about that one. I don’t have too much experience with making yeast breads (with the exception of doughnuts, but duh).
I know the process isn’t very difficult, but I think it’s such an intimidating subject to tackle. I finally ordered the proper English muffin rings, pulled up my sleeves and did the darn thing.
Cut to today….we turned our English Muffins into Egg McMuffins and I’m pretty pleased with them too! They’re basically a rift on a ‘toad in a hole’ (the US version, not British version), but with ham and cheese added, to make it more “breakfast sandwich-y”.
They’re really great when you’re trying to feed a small crowd. If you love a good breakfast sandwich you’ll also love our Freeze Ahead Turkey Sausage Breakfast Sandwiches or our Extra Cheesy Breakfast Grilled Cheese! xx, Jenny
Egg McMuffins
INGREDIENTS
- 6 whole, English muffins
- 6 thin slices Canadian bacon
- 6 slices American cheese or cheddar cheese
- 6 medium eggs, separated
- 3 tablespoons unsalted butter, melted
- salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 400˚F.
- Using a 2.5” circle cutter, cut holes from the center of each English muffin.
- Remove muffin holes, slice bottom third of each hole and place back into the bottom of each muffin.
- Transfer muffins to a baking sheet, lined with parchment or a silicone baking mat, and brush each muffin with butter.
- Press a half cheese slice into each muffin well and top with a slice of Canadian bacon, followed by the remaining half slices of cheese (making sure to press into the center so a well remains in the middle of the muffin).
- Carefully pour an egg white into each well and bake for about 15 minutes or until muffins have toasted, cheese has melted and whites have just barely set.
- Remove muffins from oven and top each with an egg yolk.
- Reduce oven temperature to 375˚F and bake English muffins for an additional 5 minutes, so the yolks are still runny (bake for 10 minutes for a solid yolk).
- Remove from oven and cool for 5 minutes. Lightly season with salt and pepper and serve.
Did you make this recipe? We want to see!
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your photo shows regular bacon rather than Canadian bacon. I thought you were going to have a recipe for that which the photo shows. ;( are you going to make a recipe with bacon wrapped around the egg inside the English Muffin. it looks so good!
Hi Connie, We use Canadian bacon in the recipe and in the image. I am not sure where you are seeing regular bacon.
Delish my version was a little messy my kids spilled it all over their train and plan pajamas boys sooo messy????????????????????????♀️????????♂️????????♂️
I love these! I’ve made variations of McMuffins before but never made a hole in the middle. It would be cool to make a vegetarian version of the McMuffin in this style too. Maybe sneak some spinach in there.
Ooh, great idea with the spinach!
Such a creative idea, can’t wait to make these!
much, much prettier than the ones I used to get from a drive in window! Love using your English muffin recipe from earlier in the week too, thank you!
I believe in America we call it eggs in a basket not tode in a hole. At least around Va we do.If your referring to a hole cut in a slice of bread with an egg cooked in it. If not carry on????
These kind of comments should kept to yourself as this is the author`s version of the EGG MCMUFFIN.Get over it!