Photo of Copycat egg and English muffin breakfast sandwiches by WW

Copycat egg and English muffin breakfast sandwiches

Points® value
Total Time
15 min
10 min
5 min
Modeled after the classic drive-through breakfast favourite (you know the ones!), this easy fast food copycat recipe can put a healthier version on your plate in just 15 minutes. The key to nailing the copycat version is using a Mason jar lid to hold and steam the eggs into a perfectly round shape with perfectly moist texture. You’ll want to use wide-mouth lids that measure 3 ½ inches in diameter.


Cooking spray

4 spray(s)


2 large

Table salt

2 pinch(es)

Black pepper

2 pinch(es)

Uncooked Canadian bacon

2 slice(s)

Reduced fat American cheese slices

2 slice(s)

Light English muffin

2 muffin(s), lightly toasted


  1. Heat a large or medium skillet over medium-high heat. Coat 2 wide-mouth Mason jar lids (flat lids and sealing rings) with cooking spray and arrange in the skillet upside down so that they’re like 2 shallow bowls. Crack 1 egg into each lid and pierce the yolk a few times with a paring knife. Sprinkle a pinch of salt and black pepper over each egg. Pour ⅔ cup water into the skillet, cover, and steam until the eggs are cooked through, 2 to 3 minutes.
  2. Using tongs, remove the lids with eggs to a plate. Reduce the heat to medium, and discard any remaining water in the pan. Arrange the Canadian bacon in the pan; cook until lightly browned and heated through, 30 seconds to 1 minute on each side.
  3. Turn the lids with eggs upside down and remove the lid ring; carefully pull off the flat lid. On the bottom of each English muffin, arrange 1 cheese slice, 1 egg, 1 Canadian bacon slice, and the top of the English muffin.
  4. Serving size: 1 sandwich