Copycat Egg McMuffins (Quick and Easy)

These copycat egg McMuffins are my go-to for busy mornings when I want something hot, satisfying, and higher in protein without hitting the drive-thru. They’re ready in minutes and perfect for easy meal preps!

The egg McMuffin is one of my all time favorite fast food items. I don’t go to McDonald’s often, but when I do, there’s a 95% chance it’s for that (the other 5% is a vanilla cone, YUM). If you’re a fan like me and want something super similar at home, this version hits all the same notes – melty cheese, savory egg, salty Canadian bacon, and a perfectly toasted english muffin. Here’s everything you’ll need and how to make them!

What You’ll Need

Equipment

• Non stick frying pan with lid
• Egg rings: Optional, to make the eggs the perfect shape and size for english muffins. You can also use wide mouth mason jar lids (bottom side up) or even a mini waffle maker!
• Toaster

Ingredients

• Eggs
• Canadian bacon
• American cheese
• English muffins: I use these Dave’s killer ones with a bit more protein per serving.

How To Make Them

1. Cook the eggs: Heat a non stick pan on medium heat and spray with cooking spray (if using mason jar lids or egg rings, spray those too). Crack eggs into molds, season with salt and pepper, pour a little water around the edges and cover with a lid to steam – this will cook the tops. Remove from heat once they’ve reached desired doneness.
2. Warm Canadian bacon: For convenience, I just throw them in the microwave for about 60 seconds. You can also quickly cook them in a frying pan.
3. Toast english muffins: Toast each english muffins individually in a toaster, or place cut sides up on a sheet pan and bake at 350F for ~5 minutes, until crisp.
4. Assemble sandwiches: Layer cheese, egg, and Canadian bacon between each muffin.

To Store

Once cooled, wrap each sandwich individually in parchment, foil, or plastic wrap, and store in the fridge up to 5 days. You can also freeze these by placing wrapped sandwiches in a gallon ziploc or other freezer safe container up to 6 months. To reheat from frozen, wrap in a paper towel and microwave on defrost for 90 seconds, flip, then cook on high for 45-60 more seconds, until warmed through and cheese is melted.

FAQs

• What’s the best cheese to use?: American cheese tastes most like the original, but you can totally use whatever cheese you prefer – cheddar, Colby jack, or pepper jack would all be delish.
• Can I use egg whites instead of whole eggs?: Absolutely. Egg whites work great and keep these lower in fat while still high protein.
• What protein works besides Canadian bacon?: Turkey sausage, chicken sausage, regular bacon, or ham all work great with these!
• Can I cook the eggs without a ring mold?: Yes – just fry, scramble, or cook them in a non stick pan and fold to fit the muffins.

Try These Next!

• Southwest bacon and egg breakfast sandwiches
• Ham egg and cheese bagel thins
• Meal prep sausage egg and cheese english muffins

Lastly, be sure to leave a rating and review down below if you make these quick and easy copycat egg McMuffins! And don’t forget to tag me on all the socials – always love to hear from you guys and see what you’re making. Enjoy! ♡

Copycat Egg McMuffins

5 from 1 vote

This easy recipe gives you all the fast-food flavor with simple ingredients and a solid protein boost – perfect for meal prep or a quick weekday breakfast.

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:5 minutes mins

Course: Breakfast

Cuisine: American

Servings: 6

Calories: 267kcal

Equipment

• Non stick frying pan with lid
• Egg rings or wide mouth mason jar lids, optional
• Toaster

Ingredients

• 6 large eggs
• 6 slices Canadian bacon
• 6 English muffins
• 6 slices American cheese

Instructions

• Heat a non stick frying pan on medium heat and spray with cooking spray (spray your egg molds or mason jar lids too, if using). Crack in eggs, season with salt and pepper, add a splash of water around the edges and cover with a lid to steam until desired doneness.
• Quickly microwave Canadian bacon for 45-60 seconds, or cook both sides in a hot pan.
• Toast english muffins individually in a toaster, or place cut sides up on a sheet pan and bake at 350F for ~5 minutes, until crisp.
• Assemble sandwiches with the cheese, egg, and Canadian bacon between the muffins.

Notes

• Once cooled, wrap sandwiches in parchment, foil, or plastic wrap and store in the fridge up to 5 days. Reheat in the microwave 45-60 seconds.
• To freeze, store wrapped sandwiches in a gallon ziploc in the freezer up to 6 months. To reheat, wrap in a paper towel and defrost in the microwave for 90 seconds, flip, and microwave on high 45-60 more seconds until hot.

Nutrition

Serving: 1sandwich | Calories: 267kcal | Carbohydrates: 30.7g | Protein: 18.6g | Fat: 7.8g | Fiber: 2g

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