Hilltop Mcmuffin Recipe

Prepare and toast English muffins

Split the English muffins and toast them lightly until golden and crisp, about 2–3 minutes in a toaster or under a broiler. Keep toasted halves warm in a low oven (about 200°F / 95°C) or covered.

Make scrambled egg patty

In a small bowl, whisk together the 2 eggs, 2 tablespoons milk, 1 teaspoon salt, and 1/4 teaspoon black pepper until blended and a little frothy. Heat a nonstick skillet over medium-low and add 1 tablespoon unsalted butter. Once melted and foamy, pour in the egg mixture. Let eggs sit undisturbed 10–15 seconds, then gently stir and fold with a rubber spatula, scraping the bottom to form soft curds. Continue folding until eggs are mostly set but still slightly glossy, about 1–2 minutes total. Remove from heat; eggs will finish setting off the heat.

Assemble and melt

Place one slice of ham on the bottom half of each toasted muffin. Divide the scrambled eggs evenly onto the ham. Top each with one slice of American cheese, then cover with the top muffin half. If you want the cheese more melted, assemble sandwiches on a baking sheet and bake in a 325°F (160°C) oven for 3–5 minutes, or place briefly in a skillet covered over low heat until cheese softens (about 1 minute).

Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add the 2 cups thawed shredded hashbrowns in an even layer, pressing gently with a spatula. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook without stirring for 4–5 minutes until the underside is deeply golden and crisp. Flip in sections (or flip whole if you can) and cook another 3–4 minutes until both sides are golden and potatoes are cooked through. Reduce heat if browning too quickly. Transfer to a plate lined with paper towels to drain briefly.