The bacon and egg McMuffin is a classic breakfast sandwich that has been a staple at fast food chains for decades. But why settle for a sad, frozen patty on a cardboard-like muffin when you can make your own gourmet version at home? With a homemade bacon and egg McMuffin, you can skip the drive-thru line and avoid any awkward small talk with the cashier.
English muffins are the perfect base for this breakfast sandwich and they have a pretty impressive history. Legend has it that English muffins were invented by a group of knights who were looking for a portable breakfast option to eat while jousting. Talk about dedication to breakfast! English muffins are different from regular muffins in that they have more personality and can handle toppings better. Plus, they don’t crumble like regular muffins do, which is a real bummer when you’re trying to enjoy your breakfast sandwich.
Homemade bacon is like the MVP of this breakfast sandwich. Store bought bacon is like the benchwarmer who never gets called up to the game. Homemade bacon is crispy, salty, and bursting with flavour. And, it’s healthier for you, so you can have more than just one slice without feeling guilty. Whether you choose to bake, fry or smoke your bacon, the result will be a breakfast sandwich that is so delicious, you’ll want to give store bought bacon a permanent bench warming seat.
(Always test your bread with butter and Vegemite!)
Homemade Maccas Bacon and Egg English McMuffin
Enjoy a taste of McDonald's in your own kitchen with our easy-to-follow recipe for homemade bacon and egg McMuffins. Made with fluffy eggs, crispy bacon, and melted cheese on a toasted English muffin, this breakfast sandwich is a delicious and satisfying way to start your day. Try it today and discover why this classic sandwich is a favourite among fast food fans
Best bit it homemade bacon and english muffins taste a sh*t load better and is cheaper!! Works out to be less than $1 per bacon and egg muffin.
1 tsp active dry yeast
½ tsp sugar
2 tbsp lukewarm water (40C)
205ml room temp milk
1.5 tbsp butter
½ tbsp maple syrup
½ tsp salt
2 ¼ cups Plain Flour (All purpose)
olive oil for the bowl
2.5 tbsp yellow cornmeal or polenta
Macon’ Bacon cure
1kg pork belly (you will have leftover bacon)
Homemade Streaky Bacon
Trim the skin off the pork belly. Save it for later, dry it in the fridge for 3 days and make awesome chicharron.
Season all sides with Macon’ Bacon cure so there is an even coverage
Place into a zip lock bag or vac seal bag, then into the fridge for 7 days. Flip the bag daily
After 7 days curing in the fridge, remove the cure and pat dry
Smoke or bake the pork belly until the internal temp reaches 150F/65C. This will take approx 90 mins at 250F/121C cooking temp.
In a small bowl or glass, mix together the yeast, sugar and water. Place to the side and when it starts foaming up its ready.
In a saucepan, mix milk, butter, and maple syrup. Warm over medium-low heat until the butter melts. Remove from heat.
In a stand mixer bowl with dough hook, mix salt and 2 1/2 cups flour. Add yeast mixture, then slowly add milk mixture. Knead for 2 minutes, add remaining 2 cups flour, then knead for 5 minutes. Place in oiled bowl, cover, and let rise for 1-2 hours.
Punch down dough, divide into 12 portions, shape into balls, flatten into circles. Sprinkle baking sheet with 3 Tbsp cornmeal and place dough circles, leaving 1 inch space. Let rise for 45 minutes.
Heat large skillet/griddle over medium-low heat, sprinkle with remaining 2 Tbsp cornmeal. Cook dough circles until golden brown (9-11 minutes per side), until internal temp is 200°F.
Cool muffins on wire rack, store in airtight container.
Slice the muffins in half and toast them until golden brown. Add a smear of butter on both sides
Muffin, egg, cracked pepper, american cheese, bacon, ketchup, top muffin.
HOT TIPS FOR YOUNG PLAYERS
1. Flour: Blend 1/2 whole wheat flour with 1/2 all-purpose flour to make wholesome whole wheat English muffins.
2. Dough not rising: If the dough is struggling to proof in a cold kitchen, warm it up by heating your oven, turning it off and keeping the door open.
3. Vegan: Go dairy-free with this vegan English muffin recipe, using coconut oil and non-dairy milk in place of butter.
4. Microwave?: Unfortunately, these English muffins cannot be made in the microwave.
5. Unique texture: Coat the English muffins in a thin layer of fine cornmeal or polenta if you are in Australia before cooking for a crispy crust.
6. Meal prep: Stock up on these delicious English muffins by wrapping and freezing them for up to 8 weeks (just the muffins), then defrosting at room temperature before toasting.
- Serving Size
- 1 serving
- per serving
- 28 grams
- 200 milligrams
- 15 grams
- Saturated Fat
- 6 grams
- 2 grams
- 18 grams
- 670 milligrams