Breakfast By Kristen Chidsey | 30 Comments | *This post may contain affiliate links. Read my disclosure policy.
Jump to Recipe
Skip the drive-thru and makeHomemade Egg McMuffins with ease! Made with eggs, cheese, and meat of choice, these freezer-friendlybreakfast sandwiches are a better tasting and better for you version of a McDonald's Egg McMuffin.
Looking for more creative spins on breakfast sandwiches? Don't miss my recipes for Breakfast Burritos, Breakfast Sliders, and Breakfast Tacos.
A Better Egg McMuffin
There is something undeniably delicious about a fluffy egg, savory meat, and melty cheese sandwiched in toasted English muffin.
And while a McDonald's Egg Muffin is a tempting option for a quick breakfast on the go, your wallet and your taste buds will thank you if you trade in your fast food breakfast for a homemade version.
When using simple, wholesome ingredients, this copycat recipe for Homemade Egg McMuffins are not only a healthier option than fast food breakfast sandwiches, but they simply taste better. Pair them with a Homemade Latte and you have the ultimate breakfast on the go!
Egg McMuffin Ingredients
When you prepare an Egg McMuffin at home, YOU are in charge of the ingredients. Real cheese, real eggs, nitrate-free meat, and whole grain English muffins--the choice is yours! Keep in mind quality ingredients equate to a tastier, better-for-you version of a classic.
- English Muffins: Use any variety of English muffin you like or go rouge and swap out the English muffin for an all-butter biscuit.
- Eggs: Instead of using eggs alone, I combine them with a bit of milk and seasonings to create a fluffy baked egg perfect for a quick and easy Egg McMuffin recipe. Feel free to replace the baked eggs with my oven-poached eggs for a more classic spin on this breakfast sandwich or if you prefer a runny yolk.
- Cheese: Use any sliced cheese you like on your Egg McMuffins. American cheese, cheddar, Colby, or Swiss Cheese are all great options.
- Meat: Use Canadian Bacon for a classic Egg McMuffin or replace the Canadian bacon with a breakfast sausage patty for a Sausage Egg McMuffin. Feel free to also leave off the meat altogether or to add sliced deli ham, leftover Instant Pot Ham or Baked Ham, or baked bacon to your homemade Egg McMuffin.
How to Make Egg McMuffins
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Bake Eggs
A HUGE time-saving tip for making a large batch of eggs for your breakfast sandwiches is to bake them on a parchment-lined baking dish. The eggs will set up perfectly and can be sliced to fit the breakfast sandwiches. It is much simpler than preparing eggs individually for the egg sandwiches.
Toast English Muffins
Toasting the English Muffins is completely optional, but it does help to give the sandwich more texture and prevents the muffin from getting soggy. You can toast the muffins individually in the toaster or toaster oven, but since the oven is already on for baking the eggs, I toast them all at once on a sheet pan.
Kristen's Tip: For a more authentic-tasting Egg McMuffin, brush each toasted muffin half with butter.
Assemble Egg McMuffins
If you are making Egg McMuffins to enjoy later in the week or to freeze, allow each component to cool before assembling. This will keep the English Muffin from becoming soggy. If you are serving immediately, assemble the breakfast sandwiches by placing a slice of baked eggs on the bottom of the English muffin, adding sliced cheese, and finishing with the meat of choice.
Make-Ahead Egg McMuffins
I love making a double or triple batch of this Egg McMuffin recipe and then freeze the sandwiches to have on hand for busy mornings. This will help to ensure you have a filling breakfast on hand and can skip the drive-thru!
- Refrigerate: Allow the toasted English muffins and baked eggs to cool to room temperature. Once cooled, assemble the sandwiches as directed, wrap each Egg McMuffin in parchment paper, and place them into an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: Let the English muffins and eggs cool, then assemble the Egg Muffin breakfast sandwiches as directed. Wrap each sandwich in plastic wrap or parchment paper. Place the wrapped breakfast sandwiches into a large freezer bag and seal. Store in the freezer for up to 3 months.
- Reheat: To reheat Egg McMuffins, remove the plastic wrap or parchment paper, wrap in a paper towel, and place them on a microwave-safe plate. Heat in the microwave for 45 seconds if refrigerated, or 1-2 minutes if frozen, or until warmed through. Alternatively, wrap the Egg McMuffins in foil and warm a toaster oven at 325 degrees F for 10 minutes.
More Easy Make-Ahead Breakfast Recipes
- Baked Oatmeal Cups
- Baked Ham and Egg Cups
- Overnight Oats
- Instant Pot Oatmeal
- Hashbrown Breakfast Casserole
If you enjoyed this Copycat Egg McMuffin recipe, I would love for you to leave a comment and review below.
Homemade Egg McMuffins
Made with eggs, cheese, and meat of choice, these freezer-friendly breakfast sandwiches are a better tasting and better for you version of a McDonald's Egg McMuffin.
5 from 14 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 17 minutes minutes
Servings: 6
Calories: 266kcal
Author: Kristen Chidsey
Ingredients
- olive oil cooking spray
- 6 large eggs
- ¼ cup milk or cream
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 6 English muffins any variety
- 6 slices sharp cheddar cheese
- 6 slices Canadian bacon or deli ham, cooked bacon, or cooked sausage patty
Instructions
Preheat oven to 350℉. Line a 7x11-inch pan with parchment paper and very lightly grease with cooking spray and set aside.
In a medium bowl, whisk together 6 eggs, ¼ cup milk, 1 teaspoon kosher salt, and ½ teaspoon pepper together until well combined. Pour the egg mixture into the prepared pan and bake for 12-14 minutes or until the eggs are set.
While the eggs are baking, place split English muffin halves onto a sheet pan and bake for 5 minutes to lightly toast.
Once the eggs have been baked, allow them to cool for 5 minutes, and then invert them onto a cutting board. Cut the eggs into 6 equal squares, that will each fit on top of an English muffin.
Assemble the Egg McMuffin sandwich by placing one square of the baked eggs onto the toasted muffin. Add a slice of Canadian bacon (or meat of choice) and a slice of cheese. Top with the top of a toasted English muffin.
Serve immediately or wrap each sandwich in plastic wrap or parchment paper.Place the wrapped breakfast sandwiches into an airtight storage container or a large freezer-safe bag. Seal and refrigerate for 4 days or freeze for up to 3 months.
Equipment Needed
Notes
To Reheat Frozen/Refrigerated Egg McMuffins: To reheat egg sandwiches, unwrap the plastic wrap or parchment paper, wrap in a paper towel and place on a microwave-safe plate. Heat for 45 seconds if refrigerated and heat for 1-2 minutes on high in the microwave if frozen.
Cheese: Use any cheese you like: American, Cheddar, Colby, and Swiss are all great options.
Double the Recipe: Double the recipe and bake the eggs in a 9x13 pan for 12 Egg McMuffins.
Triple the Recipe: Triple the ingredients and bake the eggs in a rimmed half-sheet pan to prepare 18 Egg McMuffins.
Nutrition
Calories: 266kcal | Carbohydrates: 23g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 185mg | Sodium: 1019mg | Potassium: 260mg | Fiber: 3g | Sugar: 4g | Vitamin A: 285IU | Calcium: 212mg | Iron: 2.4mg
Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
This recipe was originally shared in 2017 but has been updated with new photos and tips.
« Easy Chicken Enchilada Casserole
Easy Ground Turkey Taco Skillet »
About Kristen Chidsey
Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.
Reader Interactions
Comments
Hosea McAdoo
For a long time I have saved time. Use a microwave egg cooker, stir , add seasoning (I use Cajun), add grated cheese, jalapeños, Canadian bacon and microwave two minutes and place on toasted muffins. No mess, no oil and total time three minutes. I now prefer my eggs this way.Reply
Kristen Chidsey
Love that you are enjoying this egg hack! It makes these sandwiches so much easier.
Reply
Taryn
Great recipe to make for school morning breakfasts. Thanks for this!Reply
Kristen Chidsey
It really is a great grab and eat breakfast perfect for school or work.
Reply
Allison
My kids love these! Thanks for sharing!Reply
Kristen Chidsey
See AlsoVegan Huevos Rancheros TostadasYAY! So happy to hear your family enjoys these Egg McMuffins!
Reply
Marilyn Scott
Loved your egg muffins - [vegetarian so won't include the ham and cheese]-- I will definitely make them tomorrow and save myself a fortune not going to Macdonalds for their 'folded egg muffin' -- thank you so much. xxx Marilyn, so Kingoodie Village, Perthshire, Scotland.Reply
Kristen Chidsey
Hi Marilyn!!! I am so glad you enjoy these--they will save you so much money (and are better for you in the long run 😉 Take Care!
Reply
Chris
I made these, along with breakfast burritos and waffles, to freeze for years when my kids were at home. So nice to ba able to serve a hot and hearty breakfast before school without kitchen cleanup every morning!
Kristen Chidsey
I agree Chris!
Jane Saunders
These are a great way to sneak a healthy but quick breakfast into the morning rush. No frying and a healthier brown muffin - it's a great way to go.Reply
Kristen Chidsey
Exactly! I love this for a healthy start!
Reply
Krissy Allori
This is a great idea for making a quick and easy breakfast at home!Reply
Kristen Chidsey
It makes busy mornings so much easier for sure!
Reply
Nan Johnston
I often have to eat lunch in my car between appointments. This sounds like a great grab and go option for me. What would happen if the muffins were toasted before freezing? I love the toasted part of the muffin and don't want to miss that
Reply
Kristen Chidsey
This would be a great grab and go option Nan! I love toasted muffins as well. Toast the muffin and let cool and then layer the egg on. This will keep the muffin from getting soggy when frozen.
Reply
April
we love egg mcmuffins! i love the idea of making them at home. thanks!Reply
Kristen Chidsey
You bet April. Making Egg McMuffins at home just makes busy mornings SO SO much easier.
Reply
Julia
I love that you can freeze them and then just pop them in a microwave for a quick breakfast on the go! Excellent idea! 🙂Reply
Kristen Chidsey
Thansk Julia--it really does make breakfast a breeze!
Reply
Cliona Keane
This looks like everyone's ideal breakfast! Healthy AND delicious!Reply
Kristen Chidsey
Those are musts in my book Cliona
Reply
Trang
This is so smart! And no more stopping by the fast food chains in the morning for a breakfast sandwich, brilliant!Reply
Kristen Chidsey
Nope, no fast food run needed
Reply
Sharon Glascoe
What a genius way to make sandwiches for a whole week. Saves so much time in the morning. Delicious!
Reply
Kristen Chidsey
Thanks Sharon! Anything for letting me sleep a few minutes in the morning helps!
Reply
Helene
Yummy thats sounds like a perfect breakfast sandwich... i would love to try some of these... they looks a delicious... thank you so much for the lovely recipeReply
Kristen Chidsey
You bet Helene! I hope you try them!
Reply
Marie
What a great quick and easy breakfast on the go. I love that these are freezeable tooReply
Kristen Chidsey
Yes, freezable breakfasts are a great thing to have on hand!
Reply
5 from 14 votes (2 ratings without comment)
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
