Copycat Egg & English muffin breakfast sandwiches
Modeled after the classic drive-through breakfast favorite (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.
2 large egg(s)
Uncooked Canadian bacon
Light English muffin(s)
2 muffin(s), lightly toasted
Reduced fat American cheese
- 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.
- 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.
- 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.
- Serving size: 1 sandwich