Daily Dish for Breakfast Wednesday August 11th 2020

Katherine Victoria Vananderland
Aug 11, 2020
9 min read

How to Make a Copycat McDonald’s Egg McMuffin

It's the breakfast sandwich that started it all: the McDonald's Egg McMuffin. Here's how to make your own at home—including that round egg.

How to Make a McDonald’s Egg McMuffin

This recipe makes one perfect breakfast sandwich. You need just a few basic ingredients as well as some tools: a three-inch egg ring and a nonstick skillet.

1 English muffin, split open
1 tablespoon butter
1 slice 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

NANCY MOCK FOR TASTE OF HOME

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!

Pro Tips:

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.
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.

Once you’ve mastered a classic Egg McMuffin, add your own twist. 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!

Breakfast Parfaits

Ingredients

2 cups pineapple chunks
1 cup vanilla yogurt
1 cup fresh or frozen raspberries
1/2 cup chopped dates or raisins
1 cup sliced ripe banana
1/4 cup sliced almonds

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Directions

In 4 parfait glasses or serving dishes, layer the pineapple, yogurt, raspberries, dates and banana. Sprinkle with almonds. Serve immediately.

Nutrition Facts 1 parfait: 277 calories, 4g fat (1g saturated fat), 3mg cholesterol, 52mg sodium, 60g carbohydrate (48g sugars, 6g fiber), 5g protein.

Eggs Benedict with Homemade Hollandaise

Ingredients

4 large egg yolks
2 tablespoons water
2 tablespoons lemon juice
3/4 cup butter, melted
Dash white pepper
ASSEMBLY:
8 large eggs
4 English muffins, split and toasted
8 slices Canadian bacon, warmed
Paprika

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Directions

For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes.
Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs.
Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs.
Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.

Nutrition Facts 1 serving: 345 calories, 26g fat (14g saturated fat), 331mg cholesterol, 522mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 13g protein.

Berry Smoothie Bowl

Ingredients

1 cup fat-free milk
1 cup frozen unsweetened strawberries
1/2 cup frozen unsweetened raspberries
3 tablespoons sugar
1 cup ice cubes
Optional: Sliced fresh strawberries, fresh raspberries, chia seeds, fresh pumpkin seeds, unsweetened shredded coconut and sliced almonds

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Directions

Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth. Divide mixture between 2 serving bowls. If desired, add optional toppings.

Nutrition Facts 1-1/2 cups: 155 calories, 0 fat (0 saturated fat), 2mg cholesterol, 54mg sodium, 35g carbohydrate (30g sugars, 2g fiber), 5g protein.

Vanilla French Toast

Ingredients

4 large eggs, lightly beaten
1 cup 2% milk
2 tablespoons sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
12 slices day-old sandwich bread
Optional toppings: butter, maple syrup, fresh berries and confectioners' sugar

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In a shallow dish, whisk together the first 5 ingredients. Preheat a greased griddle over medium heat.
Dip bread in egg mixture, allowing to soak 30 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

Nutrition Facts 2 slices: 218 calories, 6g fat (3g saturated fat), 127mg cholesterol, 376mg sodium, 30g carbohydrate (9g sugars, 1g fiber), 10g protein. Diabetic exchanges: 2 starch, 1 medium-fat meat.

Caramelized Bacon Twists

Ingredients

1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 pound bacon strips

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Directions

Preheat oven to 350°. Line a 15x10x1-in. pan with foil.
In a shallow bowl, mix brown sugar and cinnamon. Cut bacon strips crosswise in half; dip in sugar mixture to coat. Twist 2 or 3 times, then place in prepared pan. Bake until browned and crisp, 15-20 minutes. Freeze option: Freeze cooled bacon twists in freezer containers, separating layers with waxed paper. If desired, reheat in a microwave oven or on a foil-lined baking sheet in a preheated 350° oven before serving.

Nutrition Facts 1 bacon twist: 35 calories, 2g fat (1g saturated fat), 5mg cholesterol, 81mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 2g protein.

Hard-Boiled Eggs

Ingredients

12 large eggs
Cold water

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Directions

Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from the heat. Let stand for 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs).
Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate.

Nutrition Facts 1 egg: 75 calories, 5g fat (2g saturated fat), 213mg cholesterol, 63mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 medium-fat meat

Overnight Oatmeal

Ingredients

1/3 cup old-fashioned oats
3 tablespoons fat-free milk
3 tablespoons reduced-fat plain yogurt
1 tablespoon honey
1/2 cup assorted fresh fruit
2 tablespoons chopped walnuts, toasted

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Directions

In a small container or Mason jar, combine oats, milk, yogurt and honey. Top with fruit and nuts. Seal; refrigerate overnight.

Chocolate-Cherry Oats: Use cherry-flavored yogurt, add 1 Tbsp. cocoa powder, and top with fresh or frozen pitted cherries. Banana Bread Oats: Replace honey with maple syrup and stir in half a mashed banana and 1/2 tsp. cinnamon. Top with toasted pecans. Carrot Cake Oats: Add 2 Tbsp. grated carrots, and substitute spreadable cream cheese for the yogurt. Pina Colada Oats: Add half a mashed banana, 2 Tbsp. crushed pineapple and 1 Tbsp. shredded coconut to oat mixture. Test Kitchen tipsMake this dairy-free by using 1/2 cup soy or coconut milk instead of milk and yogurt. This can be prepared several days in advance. Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1 serving: 345 calories, 13g fat (2g saturated fat), 4mg cholesterol, 53mg sodium, 53g carbohydrate (31g sugars, 5g fiber), 10g protein.

Sunny-Side-Up Pizza

Ingredients

1 prebaked 12-inch thin pizza crust
6 large eggs
1-1/2 cups shredded part-skim mozzarella cheese
8 bacon strips, cooked and crumbled
1/2 cup chopped sweet red pepepr
1/2 cup chopped green pepper
1 small onion, chopped

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Preheat oven to 450°. Place crust on a greased pizza pan. Using a 2-1/2-in. biscuit cutter, cut out 6 circles from crust. (Remove circles and save for another use.) Break an egg into each hole. Sprinkle with cheese, bacon, peppers and onion. Bake until eggs are completely set, 8-10 minutes.

Nutrition Facts 1 slice: 355 calories, 18g fat (7g saturated fat), 242mg cholesterol, 578mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 20g protein.

Scrambled Egg Muffins

Ingredients

1/2 pound bulk pork sausage
12 large eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup shredded cheddar cheese

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Directions

Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.
In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese.
Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes. Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.

Nutrition Facts 1 muffin: 133 calories, 10g fat (4g saturated fat), 224mg cholesterol, 268mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 9g protein.

Creamy Baked Eggs

Ingredients

1/4 cup half-and-half cream
8 large eggs
1 cup shredded Jarlsberg cheese
2 tablespoons grated Parmesan cheese
2 green onions, chopped

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Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper.
Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.

Nutrition Facts 1 baked egg: 135 calories, 9g fat (4g saturated fat), 200mg cholesterol, 237mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 11g protein.

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Home Fries

Ingredients

1 pound bacon, chopped
8 medium potatoes (about 3 pounds), peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper

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Directions

In a large skillet, cook chopped bacon over medium-low heat until crisp. Remove bacon from pan with slotted spoon and drain on paper towels. Remove bacon drippings from pan and reserve.
Working in batches, add 1/4 cup bacon drippings, potatoes, onion, salt and pepper to pan; toss to coat. Cook and stir over medium-low heat until potatoes are golden brown and tender, 15-20 minutes, adding more drippings as needed. Stir in cooked bacon; serve immediately.

Nutrition Facts 1 cup: 349 calories, 21g fat (8g saturated fat), 33mg cholesterol, 681mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 10g protein.

Country Cinnamon Swirl Bread

Ingredients

1/4 cup butter, softened
1-1/3 cups sugar, divided
1 large egg, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon ground cinnamon

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Directions

In a large bowl, beat the butter, 1 cup sugar and egg until blended. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. In a small bowl, combine the cinnamon and remaining sugar.
Pour a third of the batter into a greased 8x4-in. loaf pan; sprinkle with a third of the cinnamon sugar. Repeat layers twice. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts 1 slice: 212 calories, 5g fat (3g saturated fat), 26mg cholesterol, 267mg sodium, 40g carbohydrate (23g sugars, 1g fiber), 3g protein.

Coconut Tropical Fruit Salad

8 servings

Ingredients

1 medium mango, peeled and cubed
1 medium green apple, cubed
1 medium red apple, cubed
1 medium pear, cubed
1 medium navel orange, peeled and chopped
2 medium kiwifruit, peeled and chopped
10 seedless red grapes, halved
2 tablespoons orange juice
1 firm medium banana, sliced
1/4 cup sweetened shredded coconut, toasted

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In a large bowl, combine the first 7 ingredients. Drizzle with orange juice; toss gently to coat. Refrigerate until serving. Just before serving, fold in banana and sprinkle with coconut.

Health tip: Looking for a flavorful fruit salad that isn’t loaded with added sugar? Look no further. Use unsweetened coconut for a no-sugar-added version. Nutrition Facts 3/4 cup: 101 calories, 1g fat (1g saturated fat), 0 cholesterol, 10mg sodium, 24g carbohydrate (17g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fruit.

Orange Juice Spritzer