Egg McMuffins – Spoon Fork Bacon


Welcome to our Egg “McMuffins”, everyone. 🙂 On Monday we posted our recipe for 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), and while I know the process isn’t very difficult, I think it’s such an intimidating subject to tackle. I finally 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 relly great when you’re trying to feed a crowd. Enjoy! xx, Jenny


Egg “McMuffins”

Makes 6

6 whole, English muffins
6 thin slices Canadian bacon
6 slices American or cheddar cheese, halved
6 medium eggs, separated
3 tablespoons unsalted butter, melted
salt and pepper to taste


1. Preheat oven to 400˚F.
2. Using a 2.5” circle cutter, cut holes from the center of each English muffin.
3. Remove muffin holes, slice bottom third of each hole and place back into the bottom of each muffin.
4. Transfer muffins to a baking sheet, lined with parchment or a silicone baking mat, and brush each muffin with butter.
5. 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).
6. 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.
7. Remove muffins from oven and top each with an egg yolk.
8. 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).
9. Remove from oven and cool for 5 minutes. Lightly season with salt and pepper and serve.

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