Bacon and egg muffin

Obviously, we are not allowed to give this dish its real name, but suffice to say that it is very lightly adapted from the McDonald’s breakfast menu.

The Bacon and Egg McMuffin® was invented in Santa Barbara, California in 1971 when McDonald’s owner/operator Herb Peterson was looking for a breakfast item. He had a go at eggs Benedict, but the hollandaise sauce was too problematic. This was swapped for the cheese. Peterson is credited with the invention of the Teflon® rings needed to cook the eggs in a perfectly circular format; however, crumpets are made in the same rings, and these pre-date the McMuffin.

Bacon and egg muffin

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Serves: 1
Cooking Time: 10 mins


  • 1 English muffin, sliced
  • 1 egg
  • 1 slice processed cheese
  • 2–3 rashers dry-cured back bacon



Toast the cut slices of the muffin in a frying pan. Place the cheese on the lower slice and microwave for 30s on high.


Grill the bacon. Cook the egg in a crumpet ring, release and then flip to cook over-easy for a moment.


Assemble the sandwich in the order: lower muffin slice with melted cheese, egg, bacon, top muffin slice.

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    Breakfast roll with brown sauce – The Nosey Chef
    22/12/2022 at 1:55 pm

    […] inspired by a McDonald’s original. This breakfast roll is an evolution of the storied Bacon and Egg McMuffin®. Personally, I prefer this to the McMuffin. What’s your favourite from the McDonald’s […]

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