McDonald's McMuffins (Copycat Recipe)

I'm going to be honest, I'm eating one of these right now as I type this. As soon as I finished this video, I made more. I made enough to stock my freezer for two weeks worth of on-the-go breakfasts. The first thing I do in the morning is turn on the oven and pop one in. After a shower, a quick slap of make-up, and asking my daughter to get out of bed and get dressed for school for the one millionth time, the sandwich is ready. And breakfast is served! So easy. (Now, if only getting my daughter out of bed could be so easy!)

(Image: Jackie Dodd)

Things You'll Need

  • 1 egg (per sandwich)
  • 1 English muffin (per sandwich)
  • 1 slice Canadian bacon (per sandwich)
  • 1 slice of American or Cheddar cheese (per sandwich)
  • 1 wide mouth mason jar lid (per sandwich)
  • Cooking spray
(Image: Jackie Dodd)

Step 1: Cook the Eggs

Add the mason jar lids (with inserts) to a large skillet off heat. Spray with cooking spray. Crack the eggs into the lids. Use a fork to break the yolks. Add about 3 tablespoons of water to pan around the lids. Turn the stove burner heat on to medium, cover and allow to cook for about 2 minutes or until the whites are set. Remove from heat.

(Image: Jackie Dodd)

Step 2: Assemble

Add one slice cheese, one slice of Canadian bacon and one cooked egg to the English muffins.

(Image: Jackie Dodd)

Step 3: Steam

An important part of the sandwich tasting the way it does at McDonalds is allowing it to steam in the paper. Wrap with parchment and allow to steam, if the egg is still warm enough. If not, add a little heat to the wrapped sandwich. Either add to a 350° oven for 5 minutes, or microwave on high for 20 seconds, then allow to sit for 5 minutes. This will melt the cheese and help the flavors come together.

(Image: Jackie Dodd)


  • They freeze well! Just wrap the parchment bundles in aluminum foil and freeze. To reheat, just add the wrapped sandwich to a 350° oven for 20 minutes or until the center is no longer frozen.

Step 4: Serve warm

(Image: Jackie Dodd)
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