Vegan egg mcmuffin
Warm, cheesy, and perfectly stacked, the McDonald’s Egg McMuffin is a breakfast classic, and this vegan version is every bit as satisfying. It has all the iconic layers: a toasted English muffin, a slice of melty cheese, a round, fluffy egg, and a smoky plant-based slice on top.
It’s made with just a few store-bought ingredients and comes together in about 15 minutes, all in one skillet. The secret to that perfectly round, classic look? A simple cookie cutter! It’s the perfect warm, filling breakfast for busy mornings, and it’s easy to double for the whole family.
Preparation Time: 15 minutesIngredients
Calories:
400
Protein:
15
g
- 2 English muffins, split in half
- 2 tablespoons vegan butter sticks
- 2 slices vegan American-style cheese
- 2 frozen Just Egg plant-based folded eggs, thawed overnight
- 2 smoky plant-based deli slices
Preparation
- Thaw and cut the eggs: Thaw the eggs in the refrigerator overnight. Place each one on a cutting board and press the cookie cutter straight down to cut a circle.
- Heat the slices: Heat a grill pan or large skillet over medium heat. Cook the plant-based slices for about 1 minute per side, just until hot. Set aside.
- Heat the eggs: In the same pan, heat the round eggs for about 1 minute per side, just until hot. Set aside.
- Toast the English muffins: Spread the cut sides of the English muffins with the vegan butter and place them in the pan, cut side down, for about 1 minute, until warm and golden.
- Melt the cheese: Flip the bottom halves cut side up and top each with a slice of cheese. Cover the pan with a large lid or a sheet of foil and cook for about 1 minute, until the cheese melts.
- Assemble: Top each cheesy bottom half with an egg, then a plant-based slice, and finish with the top half of the muffin. Serve warm.
Tips
- Have everything ready: Everything cooks quickly, so set out all the ingredients before you start.
- Use one pan: Cooking everything in the same grill pan or skillet keeps it quick, and the plant-based slices add a little smoky flavor to the pan.
- Be generous with the butter: About 1 tablespoon per English muffin, spread over both cut halves, gives them a golden, toasty flavor and keeps the bread from drying out.
- Cover the pan to melt the cheese: Vegan cheese needs trapped heat to melt. If your grill pan doesn’t have a lid, any large lid or a sheet of foil works.
- No cookie cutter? The rim of a glass about the same size as the English muffin works, too.
- Save the trimmings: Use the egg scraps from cutting the circles in a quick breakfast scramble.
- Find Just Egg Folded: Look for it in the freezer section of most large grocery stores, near the frozen breakfast foods.
- Use liquid Just Egg instead: Cook it in a greased egg ring or a wide mason jar lid in a skillet to get the round shape.
- Swap the slice: Vegan bacon or a plant-based breakfast sausage patty both work well.
- No grill pan? A regular skillet works just as well. You just won’t get the grill marks on the slices.
- Make it a meal: Serve with fresh fruit, crispy oven-baked potatoes, coffee, an oat milk latte, or a green smoothie.
- Set up a breakfast sandwich bar: For brunch, set out the ingredients and extras like sliced tomato, spinach, avocado, or hot sauce, so everyone can build their own.
- Make ahead: Thaw the eggs the night before, cut them into circles, and store them in an airtight container in the refrigerator, so breakfast comes together in minutes.
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