One of the most renowned breakfast meals at McDonald’s continues to be their McDonald’s Egg McMuffins. But did you know you could easily make your own Egg McMuffins at home? Yes, it is true, and they will taste just like the originals.

McDonald’s Egg McMuffins

Nothing is tastier and more satisfying than a hot Egg McMuffin or these Hash Browns in the morning. Why not do it if you could save money and time by making it home? The instructions for preparing the meal are simple enough. If you know how to crack open a fresh egg, you know the most challenging step.

When you’re done cooking your homemade Egg McMuffin, you might even find it better than the McDonald’s version. After all, you have total control over the meal’s ingredients and how they’re cooked. You can make the eggs as fluffy as you want and the ham as crispy as you want. Do you like gooey cheese? Well, you can make it as gooey as you want too!

Ingredients

• 1 whole egg

• 1 English muffin, split in half

• 1 slice Canadian bacon (or ham)

• 1 slice American cheese (or Cheddar)

• Cooking spray or a little butter/oil

Instructions

1. Cook the Egg

   • Lightly spray or grease the inside of an empty tuna can (with both ends removed) or an egg ring.

   • Place it in a lightly greased skillet over medium heat.

   • Crack the egg into the ring and cook until set, flipping if desired. Remove carefully and set aside.

2. Cook the Meat

   • In the same skillet, cook the Canadian bacon for about 1–2 minutes per side until heated through and lightly browned.

3. Toast the Muffin

   • Split the English muffin and toast both halves until golden.

   • While warm, place the cheese slice on one half so it begins to melt.

4. Assemble the Sandwich

   • Layer the egg onto the muffin half with cheese.

   • Top with the Canadian bacon.

   • Close with the remaining muffin half and serve warm.

Tips:

• For softer eggs, cover the skillet with a lid while cooking.

• You can swap Canadian bacon with crispy bacon, sausage patties, or turkey bacon.

• Add a little butter to the toasted muffin for extra flavor.

Freezer-Friendly Egg McMuffins

Batch Size: 6 sandwiches (but you can scale up or down)

Ingredients

• 6 English muffins, split

• 6 large eggs

• 6 slices Canadian bacon (or ham, sausage patties, or turkey bacon)

• 6 slices American cheese (or Cheddar)

• Cooking spray or a little butter/oil

Instructions

1. Cook the Eggs in Bulk

   • Preheat oven to 350°F (175°C).

   • Lightly grease a 12-cup muffin tin or use silicone muffin molds.

   • Crack one egg into each cup, break the yolk slightly with a fork, and season with a pinch of salt and pepper.

   • Bake for 12–15 minutes until set but not rubbery. Let cool slightly.

2. Prepare the Meat

   • Cook Canadian bacon, ham, or sausage in a skillet until lightly browned. Set aside.

3. Toast the Muffins

   • Lightly toast muffin halves to prevent sogginess when reheating.

4. Assemble the Sandwiches

   • Place a slice of cheese on the bottom muffin half.

   • Add a baked egg, then the meat.

   • Top with the other muffin half.

5. Wrap & Freeze

   • Wrap each sandwich tightly in parchment paper, then in foil, or place in freezer-safe bags.

   • Label with the date.

   • Freeze for up to 2 months for best quality.

Reheating Instructions

• From Frozen (Preferred Method):

  • Unwrap from foil, but keep parchment paper on.

  • Microwave for 1–2 minutes, flipping halfway, until heated through.

  • For a crisper muffin, heat in a toaster oven for 3–4 minutes after microwaving.

• From Thawed (Fridge Overnight):

  • Microwave 45–60 seconds until hot, or warm in oven at 350°F for 10 minutes.

If you like these McDonald’s Egg McMuffins, please check out these recipes below:

Cheesecake Factory Nashville Hot Chicken Nuggets (Copycat)

KFC Chicken Littles Recipe (Copycat)

Homemade McDonald’s Chicken McGriddles (Copycat)

Popeyes Chicken Sandwich Recipe

How to Make Chick-Fil-A Chicken Minis

This juicy, infused with beer Instant Pot Corned Beef and Cabbage is an ideal method to celebrate St Patrick’s Day. Utilizing the pressure cooker functionality makes it simple and easy to cook a conventional corned beef meal, and it’s perfect.

Ingredients

• 1 large yellow onion, sliced

• 4 cloves garlic, smashed

• 2 Tbsp pickling spice

• 2 ½ cups water

• 4 lbs corned beef brisket (with spice packet, if included)

• 12 oz lager-style beer

• 1 lb small potatoes (red or gold)

• 1 small head green cabbage, cut into wedges

• 1 lb baby carrots

• 1 Tbsp fresh parsley, chopped

• 2 Tbsp unsalted butter, melted (optional)

• Whole-grain mustard, for serving

Instructions

1. Prepare the Base

1. Add onion, garlic, pickling spice, and water to a 6-quart Instant Pot.

2. Place the corned beef on top of the onions, fat side up.

3. Pour beer over the beef. If your corned beef comes with a spice packet, you can sprinkle that on top as well for extra flavor.

2. Cook the Corned Beef

1. Close and seal the Instant Pot lid.

2. Cook on High Pressure for 85–90 minutes depending on desired tenderness.

3. Let the pressure release naturally for 20 minutes, then manually release the remaining pressure.

4. Transfer the corned beef to a cutting board or dish, spoon a little cooking liquid over it, and cover loosely with foil to keep warm.

3. Cook the Vegetables

1. Strain the cooking liquid to remove solids, reserving the broth.

2. Return 1 ½ cups of the broth to the Instant Pot.

3. Add the potatoes, carrots, and cabbage wedges.

4. Close and cook on High Pressure for 3–5 minutes (3 minutes for firmer vegetables, 5 for softer).

5. Quickly release the pressure when done.

4. Slice & Serve

1. Slice the corned beef against the grain into thin slices.

2. Arrange on a platter with the cooked vegetables.

3. Drizzle vegetables with melted butter if desired, sprinkle with parsley, and serve with whole-grain mustard on the side.

Tips for the Best Instant Pot Corned Beef

• Beer Choice: A mild lager works best, adding flavor without overpowering the beef. You can replace it with more water or broth if you prefer alcohol-free.

• Even Cooking: Keep the brisket fat side up so the fat bastes the meat as it cooks.

• Make Ahead: Corned beef can be cooked a day ahead, refrigerated in the cooking liquid, and reheated the next day for even better flavor.

• Leftovers: Use leftover corned beef for Reuben sandwiches or corned beef hash.

Canning & Storage Tips

While Instant Pot corned beef is best enjoyed fresh, it can also be preserved for later use through pressure canning. This is especially handy if you want to prepare larger batches or take advantage of seasonal sales on brisket.

• Pressure Canning Only – Corned beef and vegetables are low-acid foods and must be preserved in a pressure canner (not a water bath) to be shelf-stable.

• Broth Matters – Use the strained cooking liquid as the packing broth, making sure it’s hot when added to jars.

• Vegetable Note – Potatoes and carrots hold up fairly well to canning, but cabbage can become soft and lose some texture; some prefer to add fresh cabbage when reheating.

• Storage Life – Properly canned, it can last 1–2 years in a cool, dark pantry. For best flavor and texture, aim to use within 12 months.

• Serving from Canned – Simply reheat gently with some of the broth. You can add fresh parsley, butter, or extra seasoning right before serving to bring back that just-cooked taste.

If you don’t want to can it, you can also freeze portions in airtight containers or vacuum-sealed bags for up to 3 months.

This Chicken Saag recipe is really as close as you will get to a restaurant-style recipe as you can get. It has all the texture and flavors, and honestly, this Chicken Saag is better than in a lot of restaurants.

Make sure that every curry you make is perfect.

The net is saturated with recipes published by people that have never had authentic Indian food. Recipes that inform you adding a little bit of curry powder with the chicken is really a curry. I began researching this after making a couple of these to see what might emerge. And it wasn’t pretty at all…

I’m saying this because it is the reality and needs to be said. I am hoping that doesn’t prevent you from reading on. But in all seriousness. Think about it – are you totally devoted to making great, authentic Indian food?

A real Indian restaurant is really a little bit complicated, but those recipes are really achievable if you follow the rules. In all honesty, Indian food is simply delicious, magical food. But it requires time and passion. So that is the reason I offer you full-blown Indian restaurant-style chicken saag. Quick to make on a whim. And closest to what you receive in Indian restaurants.

Start with Onions for Chicken Saag Recipe

The main ingredient is onions. That is a massive element of Indian recipes. Homemade cooking depends on deeply browning the onions. For example, the onion soup. It takes around 30 min to brown. In restaurants, they cook big amounts of onions in a curry base. Get it done once in large amounts and then take out curries to order.

This chicken saag recipe work because of the onions. No way around that. However, it swaps out 30 min of slow browning with 10 min using the microwave. It sounds crazy, but it works.

I’ve learned this from my Chef’s friend who works in an Indian restaurant. They use it to swap the cream in recipes. I put it to use to swap the curry base. This is the secret. The key to restaurant-style chicken saag. Or some other nearly restaurant-style curry base.

Restaurant Style Curry for Chicken Saag

So, if you ask me, this is the most important in Indian-style cooking. I may be wrong about this, but I can’t find anything that points in any other direction. This chicken saag recipe borrows almost all from the Indian restaurant style.

This is exactly why it works. Some changes, sure. Test it and let me know everything you think, and share your experience in the comments below, please…

Ingredients

For the Onion Paste

• 2 cups of coarsely chopped onions
• 2 Tbsp of veggie oil
• 1 cup of water

For the Chicken Saag

• 6 chicken thighs, boneless and skinless
• 1 tsp of cumin powder
• 2 tsp of coriander powder
• 1/2 tsp of turmeric
• 1-2 tsp of Kashmiri chili powder
• 1 1/2 tsp of kasoor methi, dried fenugreek leaves
• 2 Tbsp of garlic ginger paste
• 1 1/2 tsp of garam masala
• 1 1/2 Tbsp of tomato paste
• 4 oz of spinach
• 1 tsp of kosher salt
• 4 Tbsp of vegetable oil

How to make Chicken Saag

For the Onion Paste

• Cover the onions loosely using a microwave-safe dish and microwave for about 10 minutes or until the onions are soft.
• Take away the onions from the microwave. Watch out; they’ll be hot. Let them cool a bit.
• Put the onions, 2 Tbsp vegetable oil, and 3/4 cups of in a mixer and mix until smooth. Put aside.

For the Chicken Saag

• Using a small bowl, mix the cumin, turmeric, coriander, garam masala, kasoor methi, Kashmiri chili powder, and salt for the spice mix.
• Heat the vegetable oil in a pot over medium-high heat till it shimmers. Use 3 Tbsp. 
• After that, add in the garlic and cook till it stops splattering.
• Lower the heat to medium-low and add the spice mix and constantly stir till it begins to smell great. It should take less than a minute. In the event that you burn the spices at this time, you have to start over, so be careful.
• Add the diluted tomato paste and mix nicely to combine. Slightly turn the heat up, and cook for another minute.
• After that, turn the heat up again to medium-high, and at the same time, add the onion paste. Cook for 3 to 4 minutes, stirring occasionally. Do not worry if it appears somewhat dry. Once the chicken releases its juices while cooking, you ought to be left with a wonderful amount of sauce.
• Lower the heat to medium-low. Add in the chicken and stir slowly.
• Cook it covered until the chicken is done. It should take around 13-15 minutes, or you can check by measuring the inner temperature; it should be around 170F. If you don’t have a meat thermometer, please get one because it is hard to tell when it’s done without one.
• Next, add the spinach and stir to distribute it evenly. If the curry is too thick, add a little bit of water or chicken stock. Allow the chicken saag to simmer for an additional minute or more. Taste if any adjustment is needed. Enjoy