Homemade McMuffin Sandwich From Scratch!

McMuffin is one of McDonald's signature item, and my favourite was always the sausage & egg McMuffin sandwich. It never came to my mind to make this at home, but when I finally did it, I realize to recreate this signature sandwich at home is actually very easy!

Plus, the English Muffin is so much softer and tastier than the fast food version, and I can also season my sausage patties with good quality meat and seasoning. Also you can make variations - ham and egg McMuffin, Bacon and egg McMuffin, or just egg and cheese McMuffin. This sandwich also freeze really well, so it's perfect for MEAL PREP as well! Sometimes I'll make a big batch and then I can have quick and tasty breakfast whenever I want for a whole month.

This recipe does not require oven! You only need a pot and some mixing bowls to make it. So simple but so tasty. Cannot wait to get started? Now let's get our hands dirty!

Flat pan (prefer non stick or cast iron), mixing bowl

Ingredients:

Plain Flour 335g

Salt 1/4 tsp

Yeast 1/4 tsp

Water 115ml

Milk 142ml

Butter (melted) 15g

Steps:

1. Mix all the dry ingredients together -- flour, yeast and salt. Please be careful when you put the salt into the flour, it cannot touch the yeast directly otherwise it will kill it. Put salt on another side and then mix everything together.

2. Mix the wet ingredients together -- milk, water and melted butter. Mix all liquids together in a bowl.

3. Pour the wet ingredients into the dry ingredients slowly, and stir to a rough dough.

You don't have to knead the dough too much -- English Muffin does not need a "bread like" chewy texture, so you don't over knead your muffin dough. Only knead till the ingredients are combined, and leave it covered with a cling wrap to ferment.

It will rise to almost double the size. A good way to check it is that when you punch a whole in the dough, it will not bounce back straight away. Instead it will rise slowly back a little bit. That's when you know your dough is ready.

Take out your dough and dust a bit flour on your bench, punch out the big air bubbles, and use a rolling pin (or even a bottle) to roll it into a 2cm thick flatbread.

Now use a cutter and cut the "flatbread" into round doughs. If you don't have a cutter, simply use a glass cup, or even a bowl -- Be creative!

Leftover dough can be kneaded again and repeat the process to cut out. However you should give it 15min resting time before rolling out after you knead it back.

Put your round muffin doughs on a tray or a plate, and cover it and let it ferment again.

Normally it will take about 1-2 hours to ferment, depending on your room temperature. But English Muffins are really forgiving doughs, you don't need to let it double the size for your second fermentation, slightly rising is enough for this dough.

Preheat your pan on medium heat. I prefer using a nonstick pan, but also had great result with cast iron pan. However I don't suggest using stainless steel pan as it might stick and the crust is not as nice.

When your pan is hot, put your muffin dough into the pan, and then cover with a lid (or you can use foil if you don't have a lid). Cover and let it cook for 5 min. You can see there're some steam generated on the lid, and your muffin is rising again and becoming puffy.

Now remove the lid, and flip the muffin over. You should see a nice crusty color on the muffin!

After flipping all the muffin, cover again with a lid and cook for another 3-4 min.

Now your muffins are ready! Put it aside and let it cool down a bit.

Of course, if you don't want to make your own patty, you can buy the pre-made ones, or buy raw sausages and take out the skin to cook as a patty. But I'd like to make everything from scratch, this is just a guide for my recipe, please feel free to adjust the taste by your own preference!

McDonald uses a chicken patty, here I used pork. However you can use any minced meat you want.

Ingredients:

Minced meat (chicken, pork or beef) 500g

Dried Sage 1/2 tsp

Dried thyme 1/2 tsp

Dried Italian Herbs 1/2 tsp

Garlic powder 1 tsp

Black pepper 1 tsp

Salt 1 tsp

Sugar 1tsp

Worcestershire sauce 1 tbsp

Process:

1. Put minced pork, sage, thyme, Italian herbs and garlic powder together and mix well in a mixing bowl.

2. Mix salt & pepper and sugar, and put into the minced pork. I also added some paprika powder, it's optional.

3. Add in the Worcestershire sauce, and mix everything together till mixed evenly.

Wear a pair of disposable gloves, it will keep your hands clean and also it's more hygienic. Roll the patty into small balls, about 50-70g each, depending how much meat you want for your sandwich.

Use two piece of parchment paper, gently press down the patty to make it a round shape. Don't make it too thin otherwise it will be dry when you cook it.

If you have a cutter or a tart ring, it would be useful to make the patty a bit rounder and more even in thickness. But if you don't have it, it's not a problem at all.

Heat your pan - it can be non sticky pan or cast iron (please season the pan well if you use cast iron). Put in the patty and cook on medium high heat. Cook for about 2 min on one side and turn it around. It should be golden brown after you flip it.

Cook the other side for another 1 min. Don't overcook your patty otherwise it will lose the juice!

Take the sausage out and let it rest.

You can just pan fry an egg. However to make the perfect "McMuffin", a round shaped egg is really desired for this sandwich.

You can use your nonstick egg frying mold, or some metal cutter brushed with oil, here I used my tart ring for cooking my egg.

Preheat the pan with the ring/mold, and put a little bit oil.

Crack 1 egg in each mold, put a little bit salt and pepper.

After your egg is seasoned, cover with a lid. The steam created in the pot will help to cook on both side of the egg without flipping.

Once the yolk has changed to a pale yellow colour, you can take out the mold out, and remove your egg from the ring.

Let the egg cool down before assemble.

Slice your English Muffin bread from the middle. You will see a lot of nice air pockets and it's really soft in the middle.

You can also prepare some ham or Canadian bacon. Here I used triple smoked bacon strips and cook them till crispy.

Optional: You can also toast your sliced muffin bread in butter if you're eating them right away! If you're preparing these for your meal preps then you can skip this step.

Put one side of the muffin on the plate, put on a piece of cheese, then the meat patty, the perfect egg, and the optional bacon or ham, and finally the other piece of English muffin.

You can also put in BBQ sauce or mayonnaise if you want. But our homemade patty is very juicy already and I didn't want to put any extra sauce.

Eat it straight away is always the best. But you can also wrap these in parchment paper and then into an air tight bag or box and put in the freezer for up to a month. Before you want them you can just heat up 2 min with microwave or heat up with a sandwich press.

Homemade muffin bread is really soft and tasty, the sausage is full of natural flavor and very juicy, and the egg is perfectly cooked with slightly soft center. It's just so tasty.

Give it a try at home and I hope you enjoyed this Instructable, have fun cooking :)