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Copycat Egg McMuffin!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 6 organic eggs
  • 6 English muffins mine were Dutch “Beschuitbollen” from Bakkerij Rodenrijs
  • 6 slices of mature cheddar cheese (I got my cheese from Lidl) or American cheese the one you use for burgers
  • 6 slices of grilled/smoked Turkey optional, my slices were “Kalkoen Rollade” from Albert Heijn. Use turkey or any sliced meat from an Arabic/Turkish store for a Halal version
  • 1 tsp of garlic powder
  • salt & pepper to taste
  • a pinch of chili powder (optional) optional
  • 6 ramekins or muffin tray
  • a bit of oil
  • butter

For garnish

  • chopped chives (optional) optional

Instructions

  • Preheat your oven to 175 C or 350 F. Grease your ramekins or muffin tray with oil. Make sure it’s well greased so the egg won’t stick.
  • Add 1 egg in each ramekin or muffin tray hole. Poke the yolk and season with a pinch of garlic powder and salt & pepper/chili powder.
  • Bake the eggs for 10-15 minutes depending on the heat of your oven. After baking remove the eggs with a spatula. If the eggs are stuck on the side, loosen them gently with a knife.
  • In the meantime toast your muffin buns in a toaster or pan. Grease the bottom of the muffin with butter and place one slice of cheddar. When the eggs are done place them on the slices of cheddar and finish with a slice of Turkey (optional). If you want a bit of colour on these buns then garnish with chopped chivesTIPS:- Bring these Egg McMuffins to work or a picnic. They keep well when wrapped in baking sheet paper.- Freeze them by wrapping them in baking sheet paper and let them thaw before you pop them in the microwave for 45-60 sec.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!