This Homemade Egg McMuffin Recipe turns the fast-food favorite into an easy, even more delicious homemade breakfast sandwich! Make ahead recipe yields multiples for busy mornings!
Skip the drive-through and make this delicious grab-and-go breakfast sandwich at home! Breakfast sandwiches like these Homemade Egg McMuffins are perfect for busy mornings, and this fast-food favorite is even more delicious made in your own kitchen! This recipe makes it easy to make ahead multiples of them to store in the freezer to reheat for quick breakfasts!
Table of Contents
- How to Make Homemade Egg McMuffins
- Recipe Tips
- Storage Tips
- Frequently Asked Questions
- More Make-Ahead Breakfast Recipes
- Homemade Egg McMuffin Recipe
How to Make Homemade Egg McMuffins
I love having my freezer stocked with items that I can quickly reheat if needed for my family meals. This easy recipe is perfect for those busy mornings before school and work and even perfect for a satisfying afternoon snack!
Here’s how I make them.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
English Muffins – Use your favorite type of English muffins. I like to use sourdough or white ones.
Butter – Soften the butter to room temperature to help spread it. You can use salted or unsalted butter, according to your preference.
Eggs – Use large eggs. By cooking them in the muffin tin, you can prepare several eggs at once, and they come out round which makes them perfect for this breakfast sandwich. I told you this recipe was perfect for meal prep!
Canadian Bacon – You could substitute this with a turkey Canadian bacon if you desire. If you enjoy recipes with Canadian bacon, give my delicious Eggs Benedict a try.
Cheddar Cheese – Use sliced cheddar or another of your favorite sliced cheeses.
Step-by-Step Instructions
Cook Canadian Bacon. Arrange Canadian Bacon on a baking sheet fitted with a wire rack. Bake in 400º oven for 15 minutes.
Bake the eggs. Spray a muffin pan with nonstick cooking spray. Add a fresh egg to each cup of the muffin pan and set aside. Bake the last 10 minutes of baking time for the Canadian bacon.
Toast English Muffins. Split English muffins in half, spread with butter, and place onto a baking sheet. Add to the bottom rack of the oven the last 10 minutes of baking time for the bacon.
Assemble. Put your Egg McMuffin together by placing a piece of cheese on the warm half of the English muffin. Remove a baked egg from the muffin pan and place on top of the cheese. Add a slice of Canadian Bacon and then top with the other half of the English muffin.
Serve or store. They are ready to serve immediately. If making ahead, allow them to cool for a few moments and wrap them individually to store in the refrigerator or to store in a freezer-safe container in the freezer.
Recipe Tips
Make as many as you need! My recipe is for six breakfast sandwiches because I like making several for easy breakfasts. You can easily double the recipe for even more breakfasts in the freezer!
Lightly “scramble” – You can take a mini whisk or a fork and give the eggs a very gentle “scramble” once they are in the muffin tin. Kids may eat the eggs more readily like this.
Storage Tips
To make ahead – Allow the assembled Egg McMuffins to cool, then wrap them and place in an airtight storage container and store them in the refrigerator for up to 3 days. Reheat in the oven or microwave for serving.
To freeze – Wrap each cooled Egg McMuffin individually with freezer-safe plastic or foil. Then store in a freezer-safe container for up to 3 months. Reheat in the oven or microwave for serving.
Frequently Asked Questions
Can I use egg whites only?
Sure – Just separate the egg yolk from the whites and save the yolks for a future recipe or to add to scrambled eggs for the family. The egg white only eggs will cook much faster, so keep an eye on them so they don’t burn.
Can I substitute another meat for the Canadian bacon?
Yes – you can use cooked sausage patties or regular crispy bacon instead.
More Make-Ahead Breakfast Recipes
Breakfast Burritos
Make Ahead Biscuits
Biscuit Sandwiches
Buttermilk Waffles – also recipe and instructions to make a lot of them!
Muffins – there are several delicious muffin recipes to try that are perfect to make ahead!
Here’s my Homemade Egg McMuffin Recipe. I hope you love them!
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Homemade Egg McMuffin Recipe
Robyn Stone
5 from 10 votes
Homemade Egg McMuffin Recipe – This Homemade Egg McMuffin Recipe turns the fast-food favorite into an easy, even more delicious homemade breakfast sandwich! Make ahead recipe yields multiples for busy mornings!
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 6
Equipment
Ingredients
- 6 English Muffins, cut in half
- 1 tablespoon butter, softened
- 6 large eggs
- 6 slices Canadian Bacon
- 6 slices cheddar cheese
Instructions
Preheat oven to 400º F. Arrange Canadian Bacon on a wire rack which has been placed on a rimmed baking sheet. Bake until lightly browned, about 15 minutes.
Meanwhile, spray a muffin pan with nonstick cooking spray. Break an egg into each of the cups of the muffin pan. Add to the oven the last 10 minutes of cooking time for the bacon. Cook until the yolk has set, about 10 minutes.
Meanwhile, split English muffins in half, spread with butter, and arrange on a baking sheet. Add to the bottom rack of the oven the last 10 minutes of cooking time for the bacon.
Remove all from the oven and assemble the Egg McMuffins. Add a slice of cheese to a warm slice of English muffin. Top with an egg followed by a slice of Canadian bacon. Add the other half of the English muffin to the top of the McMuffin and serve warm.
Notes
Make-Ahead Egg McMuffin
Allow the assembled Egg McMuffins to cool then store in the refrigerator for up to 3 days. Reheat in the microwave for serving.
Freezer Friendly Egg McMuffins
Wrap each cooled Egg McMuffin individually with freezer-safe plastic or foil. Then store in a freezer-safe container for up to 3 months. Reheat in the microwave for serving.
Nutrition
Serving: 1g | Calories: 389kcal | Carbohydrates: 27g | Protein: 24g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 259mg | Sodium: 793mg | Potassium: 278mg | Fiber: 1g | Vitamin A: 645IU | Calcium: 266mg | Iron: 1.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Enjoy!
Robyn xo
Categorized as:30 Minutes or Less Recipes, All Recipes, Breakfast Recipes, Freezer Friendly Recipes, Make-ahead Recipes, Pork Recipes, Recipes, Simple Recipes
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About Robyn
Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.
Read more about Robyn
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