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Breakfast / Brunch

Egg-Muffin Sandwiches with Cheese Sauce

No need to swing by the fast food joint for a breakfast sandwich. With a homemade cheese sauce, thick Canadian bacon, and a fresh slice of tomato, this is a marvelous homemade makeover of a classic Egg McMuffin sandwich. Best of all, it only takes 30 minutes, which means you’re on the go in no time. Canadian bacon is delicious on this sandwich, but keep things interesting by swapping in bacon or sausage every now and then.


4 sandwiches

Total Time

30 minutes

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Sear Canadian bacon in 1 Tbsp. butter in a sauté pan over medium heat until edges curl, 12 minutes per side; transfer to a plate and tent with foil. Melt remaining 1 Tbsp. butter in same pan; add scallion whites and cook 1 minute.

Whisk in flour and cook 1 minute. Slowly whisk in milk and Dijon, whisking constantly; bring to a simmer and cook 2 minutes. Whisk in cheese until melted and smooth; season with salt and Tabasco.

Coat four egg rings with nonstick spray. Arrange rings in a cast-iron or nonstick skillet coated with nonstick spray and heat over medium.

Crack one egg into each ring. Add 2 Tbsp. water to pan (around rings). Cover skillet and steam-fry eggs until cooked through, 34 minutes; season with salt and pepper.

Assemble sandwiches by spreading a dollop of sauce on bottom half of each muffin. Top sauce with one slice Canadian bacon, one tomato slice, and one egg. Dollop egg with more sauce, garnish with scallion greens, then top with other muffin half.


Searing the Canadian bacon in a hot sauté pan adds flavor and texture to the breakfast sandwich.


Just 2 Tbsp. of water is all you need to add to the hot skillet to “steam-fry” the eggs.

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