Would you rather have a McDonald’s Egg McMuffin or this one? When I asked that question on Instagram, it became one of my most-watched reels ever, and the answers in the comments were pretty one-sided. This homemade version wins, and the secret is the egg.
Instead of frying it, I steam the egg in a ring mold. I pour whisked eggs with a little shredded cheese right into the ring, add a splash of water to the pan, and cover it. The steam puffs the egg up into a tall, fluffy round that’s tender all the way through, with a ton more volume than anything you’ll get at the drive-thru.
From there it’s a classic build: a toasted English muffin (I used my homemade sourdough muffins), a slice of American cheese, a sausage patty and that big steamed egg on top. It takes about 15 minutes, and it’s the best breakfast sandwich I make.
Once you try the steamed-egg trick, you’ll use it for every breakfast sandwich. It’s also great for meal prep, since the eggs reheat beautifully.
Jump to Recipe
Watch this reel on Instagram
Why You’ll Love This Homemade Egg McMuffin
- A taller, fluffier egg. Steaming in a ring mold gives you a thick, tender egg round.
- Better ingredients. Real cheese, your favorite sausage and a homemade (or good bakery) English muffin.
- Fast. About 15 minutes from start to finish.
- Meal-prep friendly. Make a batch, wrap them and reheat on busy mornings.
Key Ingredients
Eggs and Shredded Cheese
Two eggs per sandwich, whisked with a little shredded cheddar. The cheese melts into the egg as it steams.
English Muffins
I used my homemade sourdough English muffins, but any good English muffin works. Butter and toast them so they stay crisp under the egg. Eating gluten-free? Try slices of my Gluten-Free English Muffin Bread.
Sausage Patties
I use chicken or turkey breakfast sausage. Use whatever you like best.
American Cheese
A slice of American cheese is classic for a reason. It melts perfectly against the hot sausage.
A Ring Mold
A 3½- to 4-inch metal ring mold keeps the egg tall and round. In a pinch, a wide-mouth canning jar ring works.
The Steamed-Egg Trick
Set the buttered ring in a nonstick pan over medium-low heat, pour in the eggs, then add a tablespoon of water to the pan outside the ring and cover it right away. The steam cooks the top of the egg at the same time as the bottom, so it puffs up and sets evenly without browning or flipping. When the center is just set, run a knife around the inside of the ring and lift it off.
A Little Egg McMuffin History
The Egg McMuffin was invented in 1971 by Herb Peterson, a McDonald’s franchise owner in Santa Barbara, California. He wanted a handheld take on eggs Benedict and came up with a ring to cook the egg into a neat round that fit an English muffin. McDonald’s rolled it out nationally in the mid-1970s, and it basically created the fast-food breakfast. My version keeps the ring and the English muffin, and makes the egg the star.
Serving Suggestions
- Add-ons: sliced tomato, avocado or a little hot sauce.
- On the side: fresh fruit or crispy potatoes.
- Meal prep: wrap cooled sandwiches in foil and refrigerate up to 3 days, then reheat in the oven or microwave.
More Breakfast Ideas
Final Thoughts
So, McMuffin or mine? Once you steam an egg in a ring mold, I think you’ll know the answer. Make one this weekend and let me know in the comments which one you’d pick.
The Recipe
Homemade Egg McMuffin with a Steamed Egg
Ingredients
- 2 English muffins, split; Peter uses homemade sourdough English muffins
- 1 Tbsp butter, plus a little for the ring mold
- 2 breakfast sausage patties, Peter uses chicken or turkey sausage
- 4 large eggs
- 1/4 cup shredded cheddar
- 2 slices American cheese
- 2 Tbsp water, for steaming
- kosher salt and black pepper, to taste
Instructions
- Cook the sausage patties in a skillet over medium heat until browned and cooked through, about 3 to 4 minutes per side. Keep warm.
- Butter the cut sides of the English muffins and toast them in the skillet or a toaster until golden.
- Set a buttered 3 1/2- to 4-inch ring mold in a nonstick skillet over medium-low heat. Whisk 2 eggs with a pinch of salt and pepper and half the shredded cheddar, and pour into the ring.
- Add 1 tablespoon of water to the pan outside the ring and cover right away. Steam 4 to 5 minutes, until the egg is puffed and just set in the center.
- Run a thin knife around the inside of the ring and lift it off. Repeat with the remaining eggs and cheddar.
- Build each sandwich: bottom muffin, a slice of American cheese, a sausage patty, the steamed egg and the top muffin. Serve right away.
Recipe Notes
Nutrition is an estimate per sandwich.
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