Bacon, Egg, and Cheese on Homemade English Muffins

Homemade English Muffins

“Oh do you know the muffin man,
The muffin man, the muffin man,
Do you know the muffin man,
Who lives in Drury Lane?

Oh yes, I know the muffin man,
The muffin man, the muffin man,
Yes, I know the muffin man,
Who lives in Drury Lane.”

As of today you can say that indeed you do know the Muffin Man. His name is Nathan and he doesn’t live on Drury Lane but on 14th St!

The muffins referred to in the classic nursery rhyme are not the sweet muffins that we’re used to here in the U.S. but rather the English muffin, a quick-baking circle of yeasted dough that is baked on a hot skillet.
If you’re like me, you had no idea that English muffins are not baked in the oven and that they take less than an hour to make, start to finish. I also didn’t know that English muffins require metal rings in order to maintain their shape while ‘baking’ in the skillet. Finding these rings might be the hardest part of producing your own homemade English muffins. We went to Sur le Table to find metal rings and were directed to the wrong part of the store…then Nathan happened to spot a box of special English muffin rings collecting dust on a hard-to-reach top shelf! I guess English muffin rings aren’t in high demand?!?

Once you have the metal rings, however, these muffins are easy to make and they turn out really well! It was a hugely satisfying feeling to cut one open and to see the trademark ‘nooks and crannies’ and to turn our fresh made muffins into an awesome breakfast sandwich! We topped our English muffins with egg spiked with green onions, melty havarti cheese and crisp thick-cut bacon for a sandwich that puts any other breakfast sandwich I’ve ever had to shame. Become the ‘muffin man (or woman)’ and make these muffins!

Victory Imperial Stout Nathan’s Beer Pairing: Storm King Imperial Stout, Victory Brewing Company
Rating: 8.25 out of 10.0

As you know from last weeks post, I don’t like Stouts. However, I’ll make an exception for this Imperial Stout. Where regular stouts tend to taste watered down and bland to me this imperial version was packed full of coffee, chocolate, and malt flavors in a full bodied and balanced way. I liked this stout so much that I’m not going to have to force myself to finish the six pack… I will happily make the sacrifice! The aforementioned coffee and chocolate flavors, while heavy, actually worked to cut through the grease and butter from the bacon, egg, and cheese while complimenting the salt and yeasty bread flavors from the English muffins.

Bacon Egg and Cheese

English Muffins:

based on this recipe


1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray
Special equipment: cast iron skillet, 3-inch metal rings


1. In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool.

2. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture.

3. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

4. Preheat the skillet to medium low.

5. Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the skillet and coat lightly with vegetable spray. Using an ice cream scoop or spoon place 2 scoops into each ring (or enough to just cover the space inside the ring, you want to leave enough room for the dough to rise) and cover with another skillet or pan (the skillet or pan should act as a flat lid over the muffin rings) and cook for 6 minutes.

6. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Cut in half and serve.

Bacon, egg and cheese sandwiches

Two English muffins


4 slices thick-cut bacon
3 eggs
1 Tbs. green onion, chopped
salt and pepper, to taste
2 slices of havarti cheese


1. Cook bacon to desired crispness.

2. Whip eggs in a bowl and add green onion, salt and pepper. Put two of the (oiled) metal rings that you used for the english muffins on the oiled skillet. Divide the egg evenly between the rings and cover the pan for several minutes until the egg begins to set.

3. Remove metal rings and flip the egg rounds. Cook for a minute or so and remove from pan. Toast the English muffins. Place egg round on muffin and top with a slice of cheese and 2 slices of bacon. Top with the other half of the muffin and serve!

3 Responses to Bacon, Egg, and Cheese on Homemade English Muffins

  1. Kathryn, those English muffins look SO SO good! I love English muffins. I love breakfast too! I can’t believe you made them. I really want to try this recipe. So impressed!

  2. Stephanie Clements says:

    These look really good! One of Matt’s favorite breakfast foods is the English Muffin. I do this alot but obviously not with homemade English Muffins. I will have to try that next time. We add herbs and a little bit of water to the egg mixture. We found the water makes the eggs less dense and a little more fluffy. Yum!

  3. Ryan says:

    Beer for breakfast……nice!

Leave a Reply to Stephanie Clements Cancel reply