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Homemade Egg McMuffin Recipe – Turn the fast-food favorite into an easy homemade recipe everyone will love! Made with buttery English muffins, Canadian bacon, eggs, and cheese!
Skip the drive through and make this delicious grab and go breakfast sandwich at home! I decided to make this favorite fast food restaurant breakfast sandwich at home and to make enough of them to store in the freezer to reheat for quick, easy breakfasts!
Homemade Egg McMuffin Breakfast Sandwich
I love knowing that I have my freezer stocked with items that I can quickly reheat for my family and this easy recipe is perfect for busy mornings for school, work, and even for an afternoon snack!
How to Make Homemade Egg McMuffins
Cook Canadian Bacon. Arrange Canadian Bacon on a baking sheet fitted with a wire rack. Bake in 400º oven for 15 minutes.
Bake eggs. Spray a muffin pan with nonstick cooking spray. Add a fresh egg in each cup of the muffin pan and set aside. Bake the last 10 minutes of baking time for the 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 your Egg McMuffin by placing a piece of cheese on a warm half of English muffin. Remove a baked egg from the muffin pan and place on top of the cheese.
Add slice of Canadian Bacon and then top with other half of English muffin.
They are ready to serve immediately or allow to cool for a few moments and wrap individually to store in the refrigerator for reheating within the next day or so or to store in a freezer-safe container in the freezer.
My recipe is for six breakfast sandwiches, but as you can see from my photos, I like to make these in bulk! You can easily increase or decrease the recipe to meet your needs!
Other Favorite Make Ahead Breakfast Sandwiches, etc
Here’s my Homemade Egg McMuffin Recipe. I hope you love them!
Homemade Egg McMuffin Recipe
- 6 English Muffins cut in half
- 1 tablespoon butter softened
- 6 large eggs
- 6 slices Canadian Bacon
- 6 slices cheddar cheese
- 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.
Make-Ahead Egg McMuffinAllow 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 McMuffinsWrap 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.
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On caveat: in the actual recipe (as opposed to the text above) you swapped the muffins and the bacon (1 and 3):
“Meanwhile, arrange Canadian Bacon on a baking sheet fitted with a wire rack. Add to the oven the last 10 minutes of cooking time for the bacon.”
The recipe instructions were incorrect and the text was the correct sequence. You do put in the Canadian Bacon, then the eggs, and then the English Muffins. I have now corrected the recipe. Thanks so much for letting me know. So sorry the instructions were incorrect. Thanks!
HI Robyn, If I only want to do two eggs, could I do the eggs in two ramekin dishes? Also, isn’t Canadian bacon already cooked? Thanks so much!
Yes, you can do the eggs in ramekins. The Canadian Bacon is precooked but I like it a little brown and warm for my Egg McMuffins.
Just a quick question about the recipe and your directions. In your description of how you time the three parts of the ingredients, you state that you put the Canadian bacon in first for 15 min., followed by the eggs and English muffins for the last 10 min. In the printed portion of the recipe, it states you put in the English muffins for 15 min., followed by the eggs and Canadian bacon. Which order of steps do you think is best? Just want to get it right and not overcook the muffins to make them hard, or overcook the bacon to make them dried.
Otherwise, all of your other recipes I use are absolutely wonderful and delicious!! Thank you.
Thanks for finding my error in the recipe. I have now corrected it to be the same as the instructions in the post. You do put the Canadian Bacon in first, then the eggs, and then the English muffins. I’m so sorry for that error. Thanks! xo
I just love love getting your emails. Your recipes are always keepers! Thank YOU
Thanks so much, Jodi!
If the baked egg muffins are frozen, do they need to be thawed before warming in the microwave?
I would not thaw before heating in the microwave.
Directions for reheating?
Egg McMufins are one of the few fast foods that I actually like, although I don’t eat them often…but this homemade version looks even tastier!
I was skeptical because I really love the McDonald’s Egg McMuffins and don’t know how to cook but these were absolutely delicious! The directions made it super easy to make and they turned out great. Not sure if they will freeze well but will try!
JL, as I state in my post “They are ready to serve immediately or allow to cool for a few moments and wrap individually to store in the refrigerator for reheating within the next day or so or to store in a freezer-safe container in the freezer”. I’m glad you enjoy tthem.