The Ultimate Homemade Egg McMuffin: Breakfast Bliss Awaits!
Good Morning breakfast lovers! 🌞 Are yall ready to elevate your morning game with a homemade version of the iconic Egg McMuffin? Forget those drive-thru lines—today, we’re crafting the ultimate breakfast sandwich right in your kitchen. Whether you’re a busy bee or a lazy weekend brunch-er, this recipe is going to be your new morning obsession.
Now, this recipe is going to run through how to make your English muffins from scratch, however, if that is not you speed you can definitely use store bought English muffins.
**Why you’ll love this recipe:**
1. **Customization Galore**: From adding a spicy kick to going veggie, you can tailor this sandwich to your heart’s content.
2. **Fresh & Flavorful**: Say goodbye to mystery ingredients and hello to fresh flavors.
3. **Quick & Easy**: With a little prep and just a few minutes, you’ll have a breakfast fit for a king (or queen, or whoever you fancy).
Ready to start your day with a delicious bang? Let’s get to it!
English Muffin Ingredients
- 1 1/4 cups warm water it will feel warm on your wrist
- 1 tablespoon sugar (12.5 g)
- 1 teaspoon instant dry yeast (2.83 g), Note 1 e.g. Rapid-rise yeast
- 2 tablespoon oil (canola, vegetable or neutral olive oil) melted butter is fine too
- 2 3/4 cups all purpose flour or bread flour plus up to 1/4 cup extra
- 1 teaspoon salt (add extra pinch if using kosher salt)
- cornmeal for dusting (about 2-3 tbsp)
Instructions
MAKE YEAST MIXTURE: In medium-large bowl, add warm water. Sprinkle sugar over surface. Then sprinkle yeast over surface. Set aside for 10 minutes. It will foam and cloud up.
MAKE DOUGH: Add oil, salt and flour to the same bowl with the yeast mixture. Mix with rubber spatula or wooden spoon until combined. Transfer to a floured surface (I use piece of parchment dusted with flour for easy clean up). Dough will be soft and sticky. Knead dough for 5 minutes, adding just enough flour, a bit at a time, until you no longer have sticky dough. I typically end up adding about 3-4 tbsp.
LET DOUGH RISE: Spray inside of a medium-large bowl with oil. Transfer dough into bowl. Cover loosely and let it rise for about 1 hour until it doubles in size. Tip: To speed up the rise, I turn my oven to warm, open the oven door a few inches and place the bowl at the edge of the stove top to get warmth from oven. Dough will double in 30-50 minutes.
FORM DOUGH INTO MUFFINS: Once risen, transfer dough to a floured surface. Knead a couple of times. Divide dough into 10 equal pieces. I ‘strangle’ the dough between my thumb and first finger to ‘cut’ it. Roll pieces lightly between your hands to make balls. Sprinkle 1 tablespoon cornmeal onto sheet pan lined with parchment paper. Place dough balls on top of cornmeal and flatten into discs with the ball of one hand to 3/4 inch thick. Lightly spray top of discs and sprinkle on cornmeal to top of discs. Loosely cover with a kitchen towel to let puff up for 20 minutes.
DRY FRY MUFFINS: Heat large frying pan, griddle or cast iron skillet to Medium-Low heat (4 out of 10 on my stove) and spray it with oil. Transfer as many muffins that will fit in pan leaving 1/2 inch between them. You may have to do two batches or use a second pan. Cover pan and cook muffins for 9 minutes until light golden brown and toasted. Note 2. Flip to second side, then cover and cook for another 5 minutes until golden and toasted.
Check for Doneness: If muffins are not browning enough, increase the heat to medium the last couple of minutes. If browning too quickly, lower heat or finish cooking in 350F/177C oven for 5-10 minutes. An instant thermometer slid into the side of a muffin will read 200F/93C.
Repeat with remaining muffins if you are cooking them in two batches. Cool for 10-15 minutes on a wire rack before eating.
Sandwich Ingredients
- **English Muffins**: 4 whole wheat or classic
- **Eggs**: 4 large (or as many as you’re making)
- **Cheese**: 4 slices of cheddar, American, or your favorite
- **Ham or Canadian Bacon**: 4 slices (or go veggie with spinach or tomatoes!)
- **Butter**: For toasting
- **Salt and Pepper**: To taste
- **Optional Add-ins**: Sliced avocado, tomato, hot sauce, spinach, or any other breakfast favorite
Instructions
1. Prep Your Muffins [Homemade or Store Bought]: Slice the English muffins in half and butter each side lightly. Heat a skillet or griddle over medium heat and toast the muffins until golden brown and crispy. Set aside.
2. Cook the Meat: In the same skillet, cook the ham or Canadian bacon until it’s heated through and slightly crispy. If you’re using veggies, sauté them in a little olive oil until they’re tender. Keep them warm.
3. Perfect Your Eggs: For the round shape that’s classic to the Egg McMuffin, use an egg ring or a mason jar lid to shape the eggs. Heat a little butter in a non-stick skillet and place the ring in the pan. Crack an egg into the ring, season with salt and pepper, and cook on low heat until the whites are set but the yolk is still runny. For a firmer yolk, cook a bit longer. Remove the ring carefully.
If you’re making multiple eggs, you might need to do this in batches.
4. Assemble Your Masterpiece:
- Place a slice of cheese on the bottom half of each muffin.
- Layer with your cooked ham (or veggies), then top with the cooked egg.
- Add any optional toppings or sauces at this point if you’re feeling fancy.
- Cap it off with the top half of the muffin.
5. Serve and Enjoy: Serve immediately while hot and gooey. Pair with a side of fresh fruit or a smoothie for a complete breakfast.
Tips for the Perfect Egg McMuffin:
**Egg Ring Hack**: If you don’t have an egg ring, use a clean tuna can with both ends removed or a metal cookie cutter. Just make sure it’s heat-proof! Be sure to spray it with some oil, just for an easy pop out, I forgot to do that, and am still cleaning the mold!
**Cheese Melting**: For an extra melty cheese experience, cover the skillet with a lid for the last minute of cooking.
**Make it Your Own**: Swap out the cheese or add extra spices to suit your taste. A dash of hot sauce or a sprinkle of herbs can take this sandwich to the next level.
There you have it—a breakfast sandwich that rivals any fast-food offering, made right in your kitchen with love. Enjoy your homemade Egg McMuffin and start your day off on the right (and delicious) foot!
Feel free to get creative with your toppings and fillings. The world is your breakfast oyster (sandwich)!