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    Home > Blog > Breakfast & Brunch > Egg McMuffins

    Egg McMuffins

    by Jenny Park · Published: Nov 9, 2018 · Modified: Nov 28, 2020

    Jump to Recipe
    A fun and more delicious take on the fast food version of Egg McMuffins. These breakfast sandwiches are simple to make, take only 30 minutes and are really addicting!

    4 finished toad in a hole style breakfast sandwiches
    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
    Another angle of finished toad in a hole style breakfast sandwiches

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    A close up of several egg mcmuffins.

    Egg McMuffins

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    A fun and more delicious take on the fast food version of Egg McMuffins. These breakfast sandwiches are simple to make, take only 30 minutes and are really addicting!
    RECIPE BY Teri & Jenny
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 6

      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.

      NOTES  

    Sandwiches can be partially made ahead of time by cutting out the centers of the English muffins and filling them with ham and cheese. Place onto a baking sheet and tightly wrap in plastic wrap for up to a day. When ready to serve, crack and egg into each muffin, bake and serve. 
    Calories: 335kcal Carbohydrates: 27g Protein: 15g Fat: 18g Saturated Fat: 9g Cholesterol: 221mg Sodium: 696mg Potassium: 171mg Fiber: 2g Sugar: 1g Vitamin A: 641IU Calcium: 279mg Iron: 2mg
    CUISINE: Amercian
    KEYWORD: breakfast sandwich, eggs
    COURSE: Breakfast, brunch

    November 9, 2018 / 9 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Homemade English Muffins
    Next Post: Taleggio Mac and Cheese Topped with Buttery Crackers Next Post >

    Reader Interactions

    November 9, 2018 / 9 Comments

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    1. Connie

      July 25, 2020 at 12:18 pm

      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!

      Reply
      • Teri Lyn Fisher

        July 26, 2020 at 1:16 pm

        Hi Connie, We use Canadian bacon in the recipe and in the image. I am not sure where you are seeing regular bacon.

        Reply
    2. Suasan

      April 10, 2019 at 2:46 pm

      Delish my version was a little messy my kids spilled it all over their train and plan pajamas boys sooo messy????????????????????????‍♀️????????‍♂️????????‍♂️

      Reply
    3. Emma

      November 11, 2018 at 10:45 am

      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.

      Reply
      • Jenny Park

        November 13, 2018 at 10:27 am

        Ooh, great idea with the spinach!

        Reply
    4. Jess K

      November 09, 2018 at 9:03 pm

      Such a creative idea, can’t wait to make these!

      Reply
    5. Sabrina

      November 09, 2018 at 5:31 pm

      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!

      Reply
    6. Cynthia Tucker

      November 09, 2018 at 2:08 pm

      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????

      Reply
      • low and slow

        November 10, 2018 at 6:25 am

        These kind of comments should kept to yourself as this is the author`s version of the EGG MCMUFFIN.Get over it!

        Reply

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