The problem with making homemade Egg McMuffins is getting the egg to fit the English muffin just right. If you fry the egg, who knows what shape it will become, and if you bake the egg in a muffin tin, it ends up too fat and not wide enough for the English muffin – my opinion, of course. But I made a discovery recently that kind of blew my own mind (I’m easily impressed.) So, for breakfast month, I have more of a tip, a better way to assemble the Egg McMuffin.
First things first: Go buy a whoopie pie pan. I spotted this little baby at Jo Anne’s fabrics of all places and right there had my little epiphany about the perfect egg for the Egg McMuffin. They are shallower, wider “pie holes” (hehe) that bake the perfect English muffin sized egg. You can get these pans pretty much anywhere baking goods are sold.
Second: Simply spray the pie pan, crack your eggs into the pie holes, bake at 350 for 15 minutes and you can just pop those babies right out of the pan when they’re done!
Third: While the eggs are baking, prep the muffins. Place one to two pieces of American cheese, divided, on each half of the muffin. Place the muffins on a flat baking sheet and pop in the oven for the last 5-10 minutes of baking, or until cheese is melted.
Optional: Add Canadian bacon, real bacon, or a sausage patty. I microwave or fry up the MorningStar patties and pop them on there because it’s quick and easy.
Finally: Assemble everything and enjoy!
Tip: If you use egg whites only, they come out a little thin. I happen to think it’s just fine but you could absolutely double up on the egg whites to make a more egg-y muffin. If you leave the yolk in to bake, it definitely comes out a little thicker, more like the McD's McMuffins you're (I'm) used to. Pictured above left is a doubled-up egg white and pictured right is a regular with egg yolk.
This is such a fun, easy and quick way to feed a bunch. You can even get hashbrown patties at Trader Joe’s, fry those puppies in a skillet, and serve them up with your perfect Egg McMuffins.