Homemade Egg McMuffin Recipe
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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
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
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.
Yes – you can use cooked sausage patties or regular crispy bacon instead.
More Make-Ahead Breakfast Recipes
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!
Homemade Egg McMuffin Recipe
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
OMG, I love making my own egg McMuffins and always wanted to make a big batch of them but dreaded how long it would take. LOVE this recipe!!! So quick and easy to make. Now I have enough for this weeks breakfast. ❤️
Roberta, I’m so glad this recipe helps you. My family loves these McMuffins.
Delicious and so easy to make.
Thanks, Annej!
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.
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!
Directions for reheating?
If the baked egg muffins are frozen, do they need to be thawed before warming in the microwave?
Kathee,
I would not thaw before heating in the microwave.
I just love love getting your emails. Your recipes are always keepers! Thank YOU
Thanks so much, Jodi!
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.
Mary Ellen,
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
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.
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.”
Thanks, Stephan,
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!