This homemade Ham, Egg, and Cheese McMuffin delivers all the savory satisfaction of the drive-thru classic, but with the flexibility to control exactly what goes into it. A toasted English muffin cradles a perfectly round fried egg, a slice of Canadian bacon, and a layer of melted American cheese. It’s a quick, protein-packed breakfast that comes together in about 15 minutes, and knowing the calorie breakdown helps you fit it into your day.
Ingredients
- 1 English muffin (about 57 g / 2 oz)
- 1 large egg (50 g)
- 1 slice Canadian bacon (about 28 g / 1 oz)
- 1 slice American cheese (about 19 g / 0.7 oz)
- 1 tbsp (14 g) unsalted butter, softened
- Salt and freshly ground black pepper, to taste
- Nonstick cooking spray or a little extra butter for the pan
Instructions
- Split the English muffin in half and spread the cut sides with the softened butter. Set aside.
- Heat a medium nonstick skillet over medium heat. Add the Canadian bacon and cook for 1–2 minutes per side, until heated through and lightly browned. Transfer to a plate and cover loosely to keep warm.
- Reduce the heat to medium-low. Lightly coat the skillet with cooking spray or a small pat of butter. Crack the egg into a 3-inch (7.5 cm) round egg ring or a lightly greased mason jar lid. If you don’t have a ring, simply crack the egg directly into the skillet and use a spatula to nudge it into a round shape.
- Cook the egg for 2–3 minutes, until the white is set. Season with salt and pepper. Carefully flip the egg and cook for another 1–2 minutes for a slightly runny yolk, or 2–3 minutes for a firm yolk. The egg is safe when the white is completely set and the yolk has begun to thicken; for a fully cooked egg dish, the internal temperature should reach 160°F (71°C) as the safe minimum per USDA FSIS.
- While the egg cooks, toast the English muffin halves in a toaster or under a broiler until golden brown, about 1–2 minutes.
- Assemble: Place the bottom half of the muffin on a plate. Layer the Canadian bacon, then the cooked egg, then the cheese slice. Top with the other muffin half.
- If you like a melted-cheese pull, wrap the assembled muffin in a paper towel and microwave for 10–15 seconds, or pop it under the broiler for 30 seconds. Serve immediately.
Tips
- Get a perfect round egg: Use a 3-inch egg ring or a clean tuna can with both ends removed. Lightly grease the inside of the ring so the egg releases easily.
- Control the yolk: For a runny yolk, cook just until the white sets and the yolk is still soft. For a firmer, more sandwich-friendly yolk, cook an extra minute on each side.
- Substitute the cheese: American cheese melts smoothly, but cheddar, Swiss, or pepper jack work just as well. Use a slice that’s about 0.7 oz (20 g) to keep the calorie count similar.
- Don’t skip the butter: Toasting the muffin with butter adds flavor and helps create a barrier that keeps the bread from getting soggy from the egg.
Serving Suggestions
This McMuffin is a meal in itself, but you can round it out with a side of fresh fruit (like apple slices or grapes), a small handful of berries, or a simple green salad. For a heartier breakfast, serve with roasted potatoes or a small bowl of yogurt. It also pairs well with coffee, tea, or a glass of orange juice.
Variations
- Sausage, Egg, and Cheese: Swap the Canadian bacon for one cooked breakfast sausage patty (about 2 oz / 57 g). This adds about 100 calories.
- Bacon, Egg, and Cheese: Use 2 slices of cooked regular bacon (about 16 g total) instead of Canadian bacon. This adds a smoky flavor and about 90 calories.
- Veggie Delight: Add a few slices of avocado, a tomato slice, or a handful of fresh spinach leaves to the sandwich for extra nutrients and flavor.
- Spicy Kick: Add a few dashes of hot sauce or a slice of jalapeño before closing the sandwich.
- Whole-Grain: Use a whole-wheat English muffin for extra fiber. This may change the calorie count by about 10–20 calories.
Storage and Reheating
Assembled McMuffins are best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, wrap the sandwich in a damp paper towel and microwave on high for 30–45 seconds, or until hot. For a crisper muffin, reheat in a toaster oven at 350°F (175°C) for 5–7 minutes. If you’re meal-prepping, you can assemble the sandwiches, wrap them individually in foil, and freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat in a 350°F (175°C) oven for 10–12 minutes.
Frequently Asked Questions
How many calories are in a homemade ham, egg, and cheese McMuffin? A homemade version using the ingredients listed above contains approximately 300–330 calories. The exact count depends on the brand of English muffin, cheese, and Canadian bacon you use, as well as the amount of butter.
Is a McMuffin healthy? It provides a good balance of protein (about 20 g), carbohydrates (about 30 g), and fat (about 15 g). It’s a satisfying breakfast that can be part of a balanced diet. To reduce sodium, use low-sodium Canadian bacon and skip the added salt.
Can I use a whole egg instead of just the white? Yes, the recipe calls for a whole egg. If you prefer egg whites only, use 2 large egg whites (about 60 g) for a lower-calorie version (about 50 calories less).
What’s the best way to get the egg to fit the muffin perfectly? Use a 3-inch egg ring. If you don’t have one, you can create a makeshift ring by cutting a clean, empty tuna can in half and removing both ends. Grease the inside well to prevent sticking.
Can I make this ahead of time? Yes, you can assemble the sandwiches and refrigerate them for up to 2 days, or freeze for up to 1 month. Reheat as directed above. For best texture, avoid reheating in the microwave if you prefer a crispy muffin.
What’s the difference between Canadian bacon and ham? Canadian bacon is a lean, smoked pork loin that’s typically round and comes pre-sliced. Ham is from the leg of the pig and can be more fatty. You can substitute thinly sliced deli ham, but it may change the flavor and calorie count slightly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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