Breakfast · 20 min · american

Copycat Egg McMuffin (McDonald’s style)

If you like whole wheat english muffins, you’ll love this American breakfast — 20 minutes from craving to table. The macros do the talking: 24g protein, 26g carbs, and 9g fat in every 290-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 2 Whole wheat English muffins
• 2 Large eggs
• 2 slices Canadian bacon
• 2 slices Light cheddar cheese
• 1 tsp Butter

Steps

1. Split and toast the muffins cut-side down in a dry skillet until the edges catch — that crunch is non-negotiable.
2. Crack each egg into a greased mason-jar lid or egg ring in the skillet; break the yolk so it sets firm like the original.
3. Cover and cook on low 3 minutes until the whites are fully set but the yolk stays jammy.
4. Warm the Canadian bacon in the same pan 30 seconds per side to render the edges.
5. Melt the butter onto the toasted muffin halves, stack cheese on the hot egg so it slumps, then assemble: bottom, egg, bacon, cheese, top.
6. Wrap in foil 2 minutes so the cheese fuses into the muffin — that’s the drive-thru meld.

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