McDonald’s Egg McMuffin is the original on-the-go breakfast. It’s such an icon of the brand, that it’s easy to forget that the Egg McMuffin almost didn’t make it onto the menu—but lucky for us, it did, and it’s become one of bestselling items at McDonald’s.
But what about the days when you don’t want to wait in line for yours? Luckily, we’ve got a McDonald’s Egg McMuffin recipe you can make at home and you can make it ahead for the week.
The breakfast sandwich consists of an English muffin, American cheese, eggs and Canadian bacon. It made its first appearance in 1971 when franchise owner Herb Peterson was looking for a way to attract morning customers to his restaurant. Peterson convinced skeptical McDonald’s owner Ray Kroc to add the McMuffin to the breakfast menu nationwide, and the rest is breakfast history. Here’s another secret: It’s also the only McDonald’s breakfast item that uses real eggs.
The secret is to cook the eggs in a round egg ring. Set the ring on a hot pan, crack in an egg and let it cook. The finished egg is the perfect size and shape to fit on an English muffin.
This recipe makes one perfect breakfast sandwich. You need just a few basic ingredients as well as some tools: your three-inch egg ring and a nonstick skillet.
Editor’s Tip: If you want to make it super easy to put your McMuffin together, you can also get this handy breakfast sandwich maker.
• 1 English muffin, split open • 1 tablespoon butter • 1slice American cheese • 1 large egg • Pinch of salt • 1/4 cup water • 1 slice Canadian bacon
Step 1: Toast and butter the muffin
Toast both halves of the English muffin until they’re golden brown. Spread the butter over the insides.
Step 2: Add the cheese
Place the bottom of the English muffin on a plate and lay the slice of cheese over it.
Step 3: Cook the egg
Lightly grease the inside of the egg ring with vegetable shortening or oil, then set the egg ring on your nonstick skillet. Let the skillet and ring get good and hot over medium heat. Crack the egg into the egg ring and use a fork or the tip of a knife to pierce the yolk. Sprinkle the salt over the egg.
Here’s the big secret that I learned from a family friend, Oliver Alvarez, who works at McDonald’s: Add steam. Trapping steam around the egg while it cooks helps it set quickly, and gives it a puffy, light texture. To do this, pour a bit of water in the pan around the outside of the egg ring and cover with a lid. Let the egg cook for about three minutes until it’s set. Remove the pan from the heat, and gently lift the egg ring to reveal your cooked, perfectly round egg.
Use a spatula to move the egg onto the cheese slice on the muffin.
Step 4: Cook the Canadian bacon
Add the Canadian bacon slice to the still-hot skillet and cook it for one minute on each side. Slide the hot bacon on top of the egg. Add the top half of the English muffin to complete the sandwich, and enjoy it while it’s hot!
Look for metal egg rings with a little heft (instead of lightweight silicone). The extra weight will help prevent the egg white from seeping under the bottom. Make sure you let the skillet and egg ring get hot before adding the egg. The heat will quickly set the egg white, which helps keep it in the egg ring.
If you don’t want to use an egg ring, look around your kitchen! Round cookie cutters (make sure they’re heat-resistant) and Mason jar lids can work just as well as an egg ring. Whichever method you’re using, be sure to grease the egg ring generously (as well as the pan). If you really want to experiment, you can also use a thick onion ring slice as an egg ring—but the egg may not release from the onion.
Do I have to use Canadian bacon?
You can try other popular breakfast meats on your copycat McMuffin, like regular bacon, turkey bacon, butterflied pork or breakfast sausage. Make round chorizo sausage patties for a spicy version. Thinly sliced strips of seasoned steak would also taste amazing! (And what a great way to use up those restaurant leftovers.) Pile on fresh cold cuts you might already have in the fridge—sliced turkey, ham, roast beef or bologna. I would even make my McMuffin with Spam sometimes. Some folks might like theirs with smoked salmon (lox).
You can make your McMuffin gourmet, too. Use a slice of pepper jack cheese. Add a sprinkle of chopped chives or tarragon. Whisk the egg with chopped onions and diced green pepper before pouring it into the egg ring. Add a dash of hot sauce. The flavor combinations are endless!
How do I make copycat McMuffins in advance?
Toast the muffins while the eggs are cooking, and let the finished eggs cool before building the sandwiches. Wrap finished sandwiches individually in waxed paper, parchment, foil or plastic wrap before storing them in a freezer storage bag. Store in the freezer for 1-2 weeks.
To reheat, put a sandwich in the fridge to thaw for a couple hours. Remove the packaging and wrap the sandwich in damp paper towel. Reheat in the microwave for 1-2 minutes at reduced power.
Our plants are nourished in healthy soil, without the use of tillage, fertilizers, or seed treatments, producing superior grains with rich nutritional components.
2 cups Buttermilk
1 tbsp Salt
â…“ cups Molasses
¼ oz Yeast (dry)
1 cups Rye Flower
1 cups Spelt Flour
2 cups Whole Wehat Flour
¾ cups Walnuts
¾ cups Figs dried
some Butter or Oil for the jars
INSTRUCTIONS
Mix the buttermilk, salt and molasses in a saucepan and warm it up slightly, like babybath temperature.
In a bow, mix the flours.
Sprinkle the yeast onto the buttermilk and let sit for a couple of minutes.
Add the buttermilk mixture to the flour and mix for 10 minutes to create a dough.
In the meantime, chop the nuts if they are too large but don't chop them too small. Also, cut the figs (removing any stems) into smaller pieces.
At the end of the mixing time, add the walnuts and figs and mix them in.
If you bake this bread in jars:
Grease the jars, then add a little flour and let it cover the inside of the jars.
Fill the jars with dough to about half.
If you bake in a loaf pan, just fill it in.
Cover and let ferment for about 1 hour.
If you bake in jars: Make sure the rim of each jar is clean.
Preheat the oven to 180°C or 350°F.
Bake the bread until the center of the bread has reached a temperature of 200°F / 95°C!
With my jars, it took about 1 hour.
With a loaf pan it will take about 1 hour 45 minutes.
If you are baking in a loaf pan, let the bread cool, then it's ready.
If you are baking in jars, continue:
Open the oven door a bit to let the steam get out but leave the jars in the oven.
Test: Put a lid on one jar, wait a moment and check if water collects on the inside of the lid. If yes, wait longer. If no, continue …
Screw the lids on the jars, make sure the rims of the jars are clean and the lid sits tight. Careful, the jars are very hot!
Use a large cook pot (or several), Place a towel on the bottom and fill about 2 inches / 3 cm with water.
Put the jars into the pot and bring it to a boil. Let simmer for 30 minutes (for larger jars, simmer longer!).
After the cooking time, leave the jars in the pot while cooling. You are done.
If you want to be extra careful, repeat the cooking step after 24 to 48 hours.
2 cups Buttermilk
1 tbsp Salt
â…“ cups Molasses
¼ oz Yeast (dry)
1 cups Rye Flower
1 cups Spelt Flour
2 cups Whole Wehat Flour
¾ cups Walnuts
¾ cups Figs dried
some Butter or Oil for the jars
INSTRUCTIONS
Mix the buttermilk, salt and molasses in a saucepan and warm it up slightly, like babybath temperature.
In a bow, mix the flours.
Sprinkle the yeast onto the buttermilk and let sit for a couple of minutes.
Add the buttermilk mixture to the flour and mix for 10 minutes to create a dough.
In the meantime, chop the nuts if they are too large but don't chop them too small. Also, cut the figs (removing any stems) into smaller pieces.
At the end of the mixing time, add the walnuts and figs and mix them in.
If you bake this bread in jars:
Grease the jars, then add a little flour and let it cover the inside of the jars.
Fill the jars with dough to about half.
If you bake in a loaf pan, just fill it in.
Cover and let ferment for about 1 hour.
If you bake in jars: Make sure the rim of each jar is clean.
Preheat the oven to 180°C or 350°F.
Bake the bread until the center of the bread has reached a temperature of 200°F / 95°C!
With my jars, it took about 1 hour.
With a loaf pan it will take about 1 hour 45 minutes.
If you are baking in a loaf pan, let the bread cool, then it's ready.
If you are baking in jars, continue:
Open the oven door a bit to let the steam get out but leave the jars in the oven.
Test: Put a lid on one jar, wait a moment and check if water collects on the inside of the lid. If yes, wait longer. If no, continue …
Screw the lids on the jars, make sure the rims of the jars are clean and the lid sits tight. Careful, the jars are very hot!
Use a large cook pot (or several), Place a towel on the bottom and fill about 2 inches / 3 cm with water.
Put the jars into the pot and bring it to a boil. Let simmer for 30 minutes (for larger jars, simmer longer!).
After the cooking time, leave the jars in the pot while cooling. You are done.
If you want to be extra careful, repeat the cooking step after 24 to 48 hours.
1 lbs Kielbasa sliced 1/4 inch
6 slices Bacon sliced 1/2 inch
1 head Cabbage sliced 1/2 inch
1 large Yellow Onion sliced 1/4 inch
Can Rotel diced chilies
In an iron fry pan
Fry bacon
Fry kielbasa
Add cabbage
Add onion
Add 1/2 to 1 can of Rotel red chilies
Cover and cook on medium 1 hrs.
Salt & Pepper to taste
CARNE ASADA
(For Tacos)
1 Bunch Chopped Cilantro
2 Tablespoon Cumin
1 Teaspoon Salt
1 Teaspoon Pepper
2 Tablespoon Light Brown sugar
Zest & juice of a lime
½ cup Soy Sauce
½ Cup Avocado Oil
2 Tablespoons Crushed Garlic
Mix together in a large bowl
Marinate Flank Steak (if no Flank you can use Skirt Steak)
For 4 hours.Â
Grill on HOT grill for a few minutes (nicely charred both sides)
Slice thin across the grain.
Â
Salsa
Rough chop
½ White onion
2 medium Tomatoes
Cilantro
Add
2 or 3 tablespoons Avocado oil
1 tablespoon lime juice
Â
Flank Steak
White onion
Cilantro
Lime juice
Diced tomato
A "RECIPES" board already exists, but it isn't being managed (the owner is gone.)
I'm no chef but I've decided to take rudimentary steps toward changing that. In particular, early on, I'll be making better use of my crock-pot. I'll post the recipes and results when I can. Initially, most will be things I've never tried.
The following was attempted for the first time on 9/2/2022. I found this in Crock-Pot's "Slow Cooker Bible" ($14.70 on Amazon... $4.50 for a used copy at AbeBooks.com.) I made just two small changes: I used Lindsay green olives with pimentos instead of pitted green olives. And the package of boneless, skinless chicken thighs I had in the freezer contained seven thighs, not eight. I doubt either change matters.
As a one-time meal, this was expensive: • Pitted Green olives (generic) were $2.50 for a 6 oz can and I'd have needed two so I instead bought a 21 oz jar of Lindsay green olives with pimentos for $7.50. • I wasn't familiar with herbes de Provence, but I found it on the spice rack at my local, small grocery store. $9.00. • I had to buy Bay Leaves. $6.00.
In all three cases, I had ingredients left over, so the price won't be an issue so long as I use them for other things before they spoil.
This dish was incredibly easy. It took zero skill and very little time to make. My wife made white rice to go with the chicken. It was perfect since the rice absorbed juice and was delicious.
The end-result was different from any chicken meal I've had before and I will make it again. But it's not something I'd want to eat every week. The chicken was heavily influenced by the olives and lemon, both of which had strong tastes. The lemon was perfect; the olives were a bit too much. Next time, I'll use a few less - maybe ¾ of a cup.
On a scale of 5, this gets 3.5 stars. Pluses: Very easy and different tasting. Minuses: A little too strong on the green olives and pricey as a one-time meal due to the spices.
In case the picture ever gets deleted:
Ingredients: • 2 cups chopped onion, • 8 skinless chicken thights (about 2½ pounds), • 1 lemon thinly sliced and seeds removed, • 1 cup pitted green olives, • 1 tablespoon olive brine from jar or white vinegar, • 2 teaspoons herbes de Provence, • 1 bay leaf, • 1/2 teaspoon salt, • 1/8 teaspoon black pepper, • 1 cup chicken broth, • 1/2 cup minced fresh parsley
1) Place onion in slow cooker. Arrange chicken thighs over onion. Place lemon slice on each thigh. Add olives, brine, herbes de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth.
2) Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 3½ hours or until chicken is tender. Stir in parsley before serving.
Makes 8 servings.
Gold is $1,581/oz today. When it hits $2,000, it will be up 26.5%. Let's see how long that takes. - De 3/11/2013 - ANSWER: 7 Years, 5 Months
DON'T BELIEVE A DAMN WORD YOU READ ON THIS WEBSITE!
The reader is responsible for discerning the validity, factuality or implications of information posted here, be it fictional or based on real events. Moderators on this forum make every effort to review the material posted on this site however, it is not realistically possible for a one man team to manually review each and every one of the posts atomicbobs.com gets on a daily basis.
The content of posts on this site, including but not limited to links to other web sites, are the expressed opinion of the original poster and are in no way representative of or endorsed by the owners or administration of this website. The posts on this website are the opinion of the specific author and are not statements of advice, opinion, or factual information on behalf of the owner or administration of Atomicbob’s. This site may contain adult language, if you feel you might be offended by such content, you should log off immediately.
Not all posts on this website are intended as truthful or factual assertion by their authors. Some users of this website are participating in internet role playing, with or without the use of an avatar. NO post on this website should be considered factual information on face value alone. Users are encouraged to
USE DISCERNMENT
and do their own follow up research while reading and posting on this website. Atomicbobs.com reserves the right to make changes to, corrections and/or remove entirely at any time posts made on this website without notice. In addition, Atomicbobs.com disclaims any and all liability for damages incurred directly or indirectly as a result of a post on this website.
This website implements certain security features in order to prevent spam and posting abuse. By making a post on this website you consent to any automated security checks required by our system to authenticate your IP address as belonging to an actual human. It is forbidden to make posts on this website from open proxy servers. By making a post on this website you consent to an automated one time limited port scan of your IP address which is required by our security system to validate the authenticity of your internet connection.
This site is provided "as is" without warranty of any kind, either expressed or implied. You should not assume that this site is error-free or that it will be suitable for the particular purpose which you have in mind when using it. In no event shall Atomicbobs.com be liable for any special, incidental, indirect or consequential damages of any kind, or any damages whatsoever, including, without limitation, those resulting from loss of use, data or profits, whether or not advised of the possibility of damage, and on any theory of liability, arising out of or in connection with the use or performance of this site or other documents which are referenced by or linked to this site.
Some events depicted in certain posting and threads on this website may be fictitious and any similarity to any person living or dead is merely coincidental. Some other articles may be based on actual events but which in certain cases incidents, characters and timelines have been changed for dramatic purposes. Certain characters may be composites, or entirely fictitious.
We do not discriminate against the mentally ill!
Fair Use Notice:
This site may contain copyrighted material the use of which has not always been specifically authorized by the copyright owner. Users may make such material available in an effort to advance awareness and understanding of issues relating to civil rights, economics, individual rights, international affairs, liberty, science & technology, etc. We believe this constitutes a 'fair use' of any such copyrighted material as provided for in section 107 of the US Copyright Law.
At some point freedom of speech and copyright law merge. The following interpretation of "Fair Use" and subsequent posting policy were developed with the assistance of qualified legal council however, we are not lawyers and cannot offer you legal advise as to the limits of "Fair Use"
In accordance with industry accepted best practices we ask that users limit their copy / paste of copyrighted material to the relevant portions of the article you wish to discuss and no more than 50% of the source material, provide a link back to the original article and provide your original comments / criticism in your post with the article.
Though legally each situation is evaluated independently according to guidelines that were intentionally left open to interpretation, we believe generally this policy represents "Fair Use" of any such copyrighted material for the purposes of education and discussion.
You are responsible for what you "publish" on the internet. You must be sure any copyrighted material you choose to post for discussion on this forum falls within the limits of "Fair Use" as defined by the law.
If you are a legal copyright holder or a designated agent for such and you believe a post on this website falls outside the boundaries of "Fair Use" and legitimately infringes on yours or your clients copyright
we may be contacted concerning copyright matters at:
If you require a courier address please send a fax or email and we will provide you with the required information.
For expedited human review & removal of potential copyright violations we encourage users & copyright holders to utilize the "Report Copyright Violation" button that accompanies each post published on this website.
In accordance with section 512 of the U.S. Copyright Act our contact information has been registered with the United States Copyright Office. "Safe Harbor" noticing procedures as outlined in the DMCA apply to this website concerning all 3rd party posts published herein.
If notice is given of an alleged copyright violation we will act expeditiously to remove or disable access to the material(s) in question. It is our strict policy to disable access to accounts of repeat copyright violators. We will also ban the IP address of repeat offenders from future posting on this website with or without a registered account.
All 3rd party material posted on this website is copyright the respective owners / authors. Atomicbobs.com makes no claim of copyright on such material.
Please be aware any communications sent complaining about a post on this website may be posted publicly at the discretion of the administration.
---
DON'T BREAK THE LAW!
---
Other than that you can do / say whatever you want on this forum.
We reserve the right to block access to this website by any individual or organization at any time for any reason whatsoever or no reason at all.
| 
