Egg McMuffin-Style Copycat Breakfast Sandwich
A pan-fried copycat of the classic drive-thru breakfast sandwich: a buttery toasted English muffin, seared Canadian bacon, melty American cheese, and a perfectly round, tender egg cooked in a ring mold. Ready in about 20 minutes with one skillet.
- Prep
- 8 min
- Cook
- 14 min
- Total
- 22 min
- Makes
- 4 sandwiches
Steps
Before you start
- Have everything out and within reach: this comes together fast and the sandwiches are best assembled hot.
- Split the English muffins with a fork (not a knife) for a craggy surface that toasts up crisp.
- No ring mold? Use a clean, greased wide-mouth canning jar ring or a 3½-inch (9 cm) round cookie cutter. Make sure it has no plastic parts.
- Cook in two batches of two sandwiches if your skillet is smaller than 12 inches (30 cm).
Toast the muffins
- Heat the skillet over medium heat for 1 minute.
- Spread ½ tablespoon of the butter (about 7 g total) across the cut sides of 4 muffin halves, using 1½ tablespoons butter total for all 8 halves.
- Place the muffins buttered side down in the pan and toast for 2 to 3 minutes.
- Transfer to a plate, keeping the bottoms and tops paired.
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Ready when: Cut sides are deep golden brown and crisp at the edges.
Tip: Toast in batches so the muffins sit in a single layer and brown evenly.
Sear the Canadian bacon
- Wipe out the skillet.
- Add the Canadian bacon in a single layer and cook for 1 to 1½ minutes per side.
- Move to a plate and cover loosely with foil.
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Ready when: Both sides are lightly browned in spots and the slices are hot throughout (about 140°F / 60°C).
Tip: The bacon is already cooked, so you only need to heat it and brown the surface. Longer cooking dries it out.
Prepare the egg rings
- Lower the heat to medium-low.
- Add the remaining 1½ tablespoons butter to the pan and let it melt.
- Swirl to coat.
- Place the egg rings in the pan and brush or rub the insides with some of the melted butter so the eggs release cleanly.
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Ready when: Butter is melted and foamy but not browning.
Tip: If the butter browns, take the pan off the heat for 30 seconds to cool.
Crack eggs into rings
- Crack one egg into each ring.
- Use a toothpick or the tip of a fork to break each yolk gently.
- Season with salt and pepper.
- Cook for 1 minute so the whites begin to set and seal around the bottom of the ring.
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Ready when: Edges of the whites are opaque and no longer leaking out of the rings.
Tip: Crack eggs into a small bowl first if you worry about shells.
Steam the eggs
- Pour the water into the empty areas of the pan, away from the eggs, and immediately cover with the lid.
- Steam for 3 to 4 minutes.
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Ready when: Whites are completely opaque and the yolk is firm with no jiggle. Internal temperature reads 160°F (71°C).
Tip: Pour the water carefully so it doesn't splash into the rings.
Melt the cheese
- Turn off the heat.
- Lift off the rings with tongs or a fork (they will be hot).
- Place one cheese slice on each egg, cover the pan again, and let sit for 30 to 45 seconds.
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Ready when: Cheese is glossy and soft, drooping slightly over the edges.
Tip: If a ring sticks, run a thin spatula or knife around the inside edge before lifting.
Assemble and serve
- Set the 4 muffin bottoms on plates.
- Top each with a slice of Canadian bacon, then an egg with melted cheese, then a muffin top.
- Press down gently and serve right away while hot.
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Ready when: Cheese is melted and the sandwich is hot through.
Tip: Wrap in parchment for 1 minute to meld the layers, like the takeout version.
Good to know
Tips
- Room-temperature eggs cook more evenly and are less likely to crack or stick.
- Keep the heat at medium-low for the eggs. High heat makes the whites rubbery and brown on the bottom.
- Prepare the rings with butter every time, even nonstick pans, for easy release.
- Assemble quickly, since the cheese melts best when the egg is still hot.
Make ahead
"Cook the eggs and Canadian bacon up to 4 days ahead and refrigerate separately. Assemble with toasted muffins and cheese, then reheat as described under storage."
Storage & reheating
"Best eaten immediately. Assembled sandwiches keep in the fridge, wrapped tightly, for up to 3 days. For the freezer, wrap each sandwich in parchment, then foil, and freeze for up to 2 months. To reheat from the fridge, microwave unwrapped from parchment for 45 to 60 seconds. To reheat from frozen, microwave in parchment for 1½ to 2 minutes, flipping halfway, until steaming hot (165°F / 74°C). Crisp in a toaster oven for 3 minutes if you like."
Substitutions
- Canadian bacon slices → Thin ham slices or breakfast sausage patties. Sear ham 1 minute per side. Sausage patties must be cooked to 160°F (71°C).
- American cheese slices → Sliced mild cheddar or provolone. Cheddar melts a little less smoothly, so give it an extra 15 seconds under the lid.
- unsalted butter → Neutral oil or bacon fat. Use for cooking the eggs. Butter on the muffins gives the best flavor.
- English muffins → Gluten-free English muffins. Toast an extra minute, as they brown more slowly.
