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This easy recipe for Homemade Egg McMuffins lets you skip the drive-thru and enjoy a better-tasting, better-for-you spin on McDonald's Egg McMuffin. Your wallet and your tastebuds will thank you!
With my simple hack for baking eggs, these Egg McMuffins come together FAST to deliver a breakfast sandwich with flavor! And just like breakfast burritos, this recipe is freezer-friendly and adaptable.
Kristen's Key Tips for Egg McMuffins
- Bake the eggs. Instead of individually preparing eggs for each breakfast sandwich, save time and bake the eggs at once. They set perfectly and can be sliced to fit sandwiches.
- Toast the English muffins. This helps to give your Egg McMuffin a classic texture and prevents a soggy English muffin.
- Let cool before assembling. Unless you are planning to enjoy your breakfast sandwich right away, let the eggs and toasted muffin cool before assembling the sandwich--that will prevent a soggy sandwich.
- Make a double or triple batch! Homemade Egg McMuffins freeze well and will help to ensure you have a filling breakfast on hand for busy mornings.
Egg McMuffin Ingredients
When you prepare an Egg McMuffin at home, YOU are in charge of the ingredients. Real cheese, real eggs, ham, sausage, meat-free, whole grain English muffins, etc. The choice is yours!
- English Muffins: Use any variety of English muffin you like or go rogue 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: While Canadian Bacon is the classic choice, you can opt to omit the meat from your sandwich, swap it out with a breakfast sausage patty for a Sausage Egg McMuffin, or prepare your Egg McMuffin with baked bacon or sliced deli ham.
How to Make Egg McMuffins
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Eggs. In a large mixing bowl, whisk together the eggs, milk, salt and pepper. Pour this mixture into a parchment-lined baking dish and bake until set.
- Toast English Muffins. You can toast the muffins individually in the toaster or toaster oven, but since the oven is already on for baking the eggs, I find it more time-productive to toast them all at once on a sheet pan.
- Assemble Egg McMuffins. Unless you are enjoying your sandwiches immediately, allow the eggs and muffins to cool fully. Once cooled, cut the eggs to fit your muffin, top with a slice of cheese, and a piece of Canadian bacon (or sausage, etc.)
Make-Ahead Instructions
- 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 Favorite Breakfast Recipes
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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.
Video
Ingredients
- olive oil cooking spray
- 6 large eggs
- ¼ cup milk, or cream
- ½ teaspoon kosher salt
- ¼ 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 6 large eggs, ¼ cup milk, ½ teaspoon kosher salt, and ¼ 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
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: 323kcalCarbohydrates: 28gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 214mgSodium: 719mgPotassium: 184mgFiber: 2gSugar: 1gVitamin A: 572IUVitamin C: 0.1mgCalcium: 270mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally shared in 2017 but has been updated in 2025.
I used only a half tsp of kosher salt and it was still too salty for us. It could also use half the amount of pepper too. After 16 minutes of baking, the eggs were still a bit underdone. Once the Canadian bacon and cheese were added to the baked English muffins, it was better.
Will probably make again but with the changes indicated.
Hi Sharon! I appreciate you sharing the feedback. Baking times can vary based on pan and ovens. As for the salt, feel free to just use a pinch 🙂