Ingredients
- 1 English muffin, sliced and toasted
- 1 teaspoon butter (or plant-based butter)
- 1 large egg
- 1 slice cheddar cheese (or American cheese)
- 1 slice turkey bacon, chicken sausage, or a plant-based alternative
- Salt and black pepper to taste
- Cooking spray or oil for the pan
Instructions
Slice the English muffin in half and toast it until golden brown. Spread butter on each half while it’s warm so it melts in.
Spray a small non-stick pan with cooking spray or lightly grease it with oil. Crack the egg into the pan and cook on medium-low heat. For the signature McMuffin shape, use a metal egg ring (or a mason jar lid) to keep the egg round. Cover with a lid and cook for 3–4 minutes, until the white is set but the yolk is still soft. Season with salt and black pepper.
If using turkey bacon or chicken sausage, cook it in a separate pan until crispy and browned. If using a plant-based alternative, cook according to package instructions.
Place the cheese slice on the bottom half of the English muffin so it starts to melt slightly. Add the cooked egg, followed by the turkey bacon or sausage. Top with the other half of the muffin.
Enjoy your homemade Copycat Egg McMuffin immediately, or wrap it in foil for an on-the-go breakfast!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 310
- Sugar: 2g
- Fat: 13g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 17g