If you’ve ever craved that irresistible blend of sweet, savory, and cheesy flavors first thing in the morning, let me introduce you to the McGriddle Muffins Copycat Breakfast Sandwich. This homemade version brings together fluffy maple-infused “muffins” (think pancake meets English muffin!), sizzling breakfast sausage, gooey melted cheese, and perfectly cooked eggs—all in one sandwich you’ll want to wake up early for. Trust me, once you master this recipe, you’ll never wait in a drive-thru for your breakfast fix again.
Ingredients You’ll Need
The beauty of the McGriddle Muffins Copycat Breakfast Sandwich is how approachable the ingredient list is—each component plays a starring role in texture, flavor, and that signature touch of nostalgia.
- All-purpose flour: The foundation for soft but sturdy maple muffins that hold everything together.
- Sugar: Just a hint balances the savory elements and enhances the maple sweetness.
- Baking powder & baking soda: These leaveners create those light, fluffy layers you love in a breakfast sandwich.
- Salt: A little bit brings all the flavors to life.
- Buttermilk: Its tang makes the muffins tender and adds depth.
- Large egg (for muffin batter): Binds the ingredients and adds richness.
- Melted butter: For a silky batter and a boost of flavor.
- Pure maple syrup: The must-have for those iconic maple notes.
- Vanilla extract: A tiny splash enhances the overall aroma and taste.
- Breakfast sausage patties: Savory and peppery, these are classic for breakfast sandwiches. Tight on time? Pre-made patties work great!
- Eggs (for sandwich layers): The protein-packed heart of every breakfast sandwich.
- American cheese slices: Melts perfectly over hot sausage and eggs—no other cheese brings quite the same creamy nostalgia.
- Butter or oil (for cooking): To keep the muffins and fillings from sticking and to add golden color.
How to Make McGriddle Muffins Copycat Breakfast Sandwich
Step 1: Mix the Maple Muffin Batter
Start by whisking the flour, sugar, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, combine the buttermilk, egg, melted butter, maple syrup, and vanilla extract until smooth. Pour the wet ingredients into the dry and gently mix just until the last hint of dry flour disappears—stop there! Overmixing can lead to tough muffins, and we want these super tender.
Step 2: Cook the Maple Muffins
Heat a nonstick skillet or griddle over medium and lightly grease with butter or oil. For that iconic round sandwich look, use a greased 3-inch ring mold or metal biscuit cutter on the skillet. Spoon about a quarter cup of batter into the ring and let it cook for 2–3 minutes, until you see little bubbles forming on top. Lift and flip (ring and all if needed) and cook for another 2 minutes until golden brown and springy. Remove and repeat for 8 tender, pancake-like maple muffins.
Step 3: Prepare the Sausage Patties
In the same skillet, cook the breakfast sausage patties over medium heat until browned on both sides and cooked through—about 3–4 minutes per side. The aroma alone will have you dreaming of a drive-thru breakfast!
Step 4: Cook the Eggs
Crack each egg into the skillet (wipe it clean if needed and add a bit more butter or oil). If you have ring molds, use them for that perfect sandwich fit; otherwise, just try to keep each egg roughly 3 inches across. Cook until set but still a little soft for that classic McGriddle Muffins Copycat Breakfast Sandwich vibe.
Step 5: Assemble Your Breakfast Sandwiches
Now the fun part! Lay one maple muffin on a plate, then top with a hot sausage patty, a cooked egg, and a fresh slice of American cheese. Crown it with a second maple muffin, gently pressing down to unite those wonderful flavors. Repeat with the remaining ingredients to make four epic McGriddle Muffins Copycat Breakfast Sandwich beauties.
How to Serve McGriddle Muffins Copycat Breakfast Sandwich
Garnishes
You can’t go wrong with a quick brush of warm maple syrup over each muffin top to boost the maple flavor. If you’re feeling fancy, add a sprinkle of flaky sea salt or a grinding of fresh black pepper just before serving—those little finishing touches really highlight the sweet and savory contrast.
Side Dishes
Serve your McGriddle Muffins Copycat Breakfast Sandwich with crispy hash browns, a simple green salad (think baby spinach with citrus), or a fresh fruit cup. Even a piping hot cup of coffee or fresh orange juice pairs beautifully to round out your morning.
Creative Ways to Present
For an extra-special brunch, wrap each sandwich in parchment for a grab-and-go vibe or stack them on a platter with mini flags marking custom fillings. For a family breakfast, set up a sandwich bar with various cheeses, add-ons like crispy bacon, or sliced avocados so everyone can build their own McGriddle Muffins Copycat Breakfast Sandwich masterpiece.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover sandwiches tightly in foil or plastic wrap, then store them in an airtight container in the fridge for up to 3 days. They’ll be just as satisfying on a busy weekday as they were fresh out of the pan.
Freezing
For future breakfast wins, assemble the McGriddle Muffins Copycat Breakfast Sandwich, wrap each one individually, and freeze for up to 2 months. When mornings get chaotic, you’ll thank yourself for thinking ahead!
Reheating
To reheat, simply unwrap and microwave a sandwich for about 1–2 minutes, or bake in a 350°F oven (wrapped in foil) for 10–15 minutes until heated through. The cheese melts and the muffin becomes warm and pillowy—just like new.
FAQs
Can I use a different kind of sausage?
Absolutely! You can swap in turkey, chicken, or even plant-based patties. Each will give your McGriddle Muffins Copycat Breakfast Sandwich its own unique spin, so use whatever you’re craving.
Is there a dairy-free option?
Totally! Use a non-dairy milk paired with a splash of lemon juice or vinegar in place of buttermilk, and swap in your favorite plant-based butter and cheese. These tweaks keep the texture and flavor on point.
Do I need to use ring molds for the muffins?
While ring molds help get that perfect round shape, they aren’t strictly required. You can spoon the batter into neat rounds—they might be a little rustic, but still taste amazing in your McGriddle Muffins Copycat Breakfast Sandwich.
Can I make the muffins ahead of time?
Yes! The maple muffins store beautifully. Make them a day or two ahead and pop them in the fridge; just warm them slightly before assembling your sandwich for that just-made feel.
Can I double the recipe?
Of course! This recipe easily doubles (or triples!) for feeding a crowd. Just use a bigger skillet or griddle to keep things efficient and serve up a breakfast everyone will remember.
Final Thoughts
If you’re ready to upgrade your mornings, this McGriddle Muffins Copycat Breakfast Sandwich is pure happiness between two maple-scented muffins. Once you’ve tried the homemade version, you might just find it edges out the fast food original. Grab your skillet, gather your ingredients, and let’s make breakfast legendary!
Print
McGriddle Muffins Copycat Breakfast Sandwich Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Recreate the delicious taste of McDonald’s McGriddle breakfast sandwich at home with this easy copycat recipe. These maple muffin sandwiches are filled with savory sausage, fluffy eggs, and gooey American cheese for a satisfying start to your day.
Ingredients
For the maple muffins:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon pure maple syrup
- ½ teaspoon vanilla extract
For the filling:
- 4 breakfast sausage patties
- 4 eggs
- 4 slices American cheese
- butter or oil for cooking
Instructions
- Prepare the maple muffins: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, melted butter, maple syrup, and vanilla. Combine the wet and dry ingredients and stir just until no dry spots remain. Do not overmix.
- Cook the muffins: Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Use a greased 3-inch ring mold or metal biscuit cutter placed on the skillet to form the muffin shape. Pour about ¼ cup of batter into the mold and cook for 2–3 minutes until bubbles form. Flip (with the ring, if using) and cook for another 2 minutes until golden. Repeat with remaining batter to make 8 pancake-style muffins.
- Cook the filling: In the same skillet, cook the sausage patties until browned and cooked through. Remove and set aside. Crack eggs into the skillet, cooking until just set (you can shape them in the ring molds for a cleaner sandwich fit).
- Assemble the sandwiches: Layer one maple muffin, a sausage patty, a cooked egg, a slice of cheese, and top with another muffin. Repeat with remaining ingredients. Serve warm.
Notes
- For extra maple flavor, brush the muffin tops with a little maple syrup.
- You can prepare all components ahead and reheat sandwiches in the oven or microwave for busy mornings.
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