Egg, Bacon and Cheese McMuffin (Copycat)

Egg, Bacon and Cheese McMuffin made to serve a crowd with little effort with some easy prep tricks, you won’t miss the fast food version for even a second!

Egg, Bacon and Cheese McMuffin made to serve a crowd with little effort with some easy prep tricks, you won't miss the fast food version for even a second!

Egg, Bacon and Cheese McMuffin finished off in the oven means everyone will enjoy a crispy, buttery sandwich at the same times. One of the biggest issues I always faced when working with clients was making sure large volumes of food were ready at the same time and that they all looked the same.

The tricks in for these Egg, Bacon and Cheese McMuffins for pre toasting the bread, making bacon circles and finishing the sandwiches off in the oven will have everyone happily eating at the same time.

On a side note, this week has been absolutely crazy. Between technical issues earlier in the week and an out of nowhere bug in the last 48 hours I can’t remember the last time I was more excited about a weekend off! I’m used to getting five recipes to you guys a week most weeks. This week today will make three!

Some notes on the Egg, Bacon and Cheese McMuffin:

  • Cooking bacon in the oven means you can multitask, when the bacon is cooking you can prep and cook the rest of the ingredients.
  • Cooking the bacon in the oven also ensures the pieces make a cute circle that will look uniform for all the sandwiches.
  • Cooking the eggs until they are JUST set means the bottoms can be lifted with a spatula but the tops are still a bit soft.
  • I layer the cheese on first because the eggs need “breathing room” to finish cooking and the cheese would act like a blanket.
  • Toasting the bread for a few minutes before assembly means they’ll be slightly crispy by the time you’re done with the recipe. If you’d like non crispy English Muffins just skip the five minutes of toasting. The final oven time won’t crisp them up enough to be noticeable.
  • You can of course use any cheese you want, including American, but a good sharp cheddar pretty much kicks butt here.
  • I kind of cheated on the English Muffins here. I made my own (post coming soon) based on a recipe for Model Bakery’s English Muffins. You can order them to be delivered to you from their website or just use your favorite kind, but these muffins are amazing and huge. They’re tender, crispy and soft.

Egg, Bacon and Cheese McMuffin made to serve a crowd with little effort with some easy prep tricks, you won't miss the fast food version for even a second!

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Egg, Bacon and Cheese McMuffin

Egg, Bacon and Cheese McMuffin made to serve a crowd with little effort with some easy prep tricks, you won't miss the fast food version for even a second!
Yield 6 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 6 English Muffins
  • 6 large eggs
  • 6 ounces sharp cheddar cheese
  • 12 slices thick cut bacon
  • 4 tablespoons butter , divided

Instructions

  • Preheat the oven to 400 degrees.
  • On a large cookie sheet, line with parchment paper and arrange the 12 bacon slices into 6 circles, with two pieces for each circle.
  • Add the first piece of bacon in the shape of a 4-5" circle then layer the second one on top, add the tail of the second piece under the end of the first piece, so that when they cook they stick together.
  • Put in the oven to bake for 18-20 minutes.
  • Slice 6 english muffins in half and spread 3 tablespoons of the butter on the cut sides, ½ a tablespoon on each half muffin.
  • In the last five minutes of baking time for the bacon add the English muffins to the oven, cut side up.
  • Slice the cheddar cheese thickly into six slices.
  • In a large skillet melt the remaining tablespoon of butter.
  • Crack the eggs gently into the skillet, add salt and pepper.
  • Cook until the eggs are JUST set.
  • Take the English muffins out of the oven, layer with the cheese, egg, bacon and the top of the muffin.
  • Remove the parchment paper from the cookie sheet carefully, add the sandwiches back onto the pan (wipe out any remaining oil with a paper towel).
  • Bake for 2-3 minutes, or until the cheese is melted.

Nutrition

Calories: 678kcal | Carbohydrates: 27g | Protein: 26g | Fat: 50g | Saturated Fat: 21g | Cholesterol: 261mg | Sodium: 1046mg | Potassium: 305mg | Fiber: 1g | Vitamin A: 780IU | Calcium: 264mg | Iron: 1.8mg
Keyword: egg McMuffin, Egg, Bacon and Cheese McMuffin (Copycat), McDonalds Recipes
Egg, Bacon and Cheese McMuffin made to serve a crowd with little effort with some easy prep tricks, you won't miss the fast food version for even a second!
Egg, Bacon and Cheese McMuffin made to serve a crowd with little effort with some easy prep tricks, you won't miss the fast food version for even a second!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This is the last hold that the golden arches has over me. Now, I am free. Looks fantastic.

  2. Some days there is just nothing that can compare to a good breakfast sandwich. This looks perfect!