Skip the drive-thru and save money with this easy recipe for Copycat Egg McMuffins! These ham, egg, and cheese breakfast sandwiches come together easily and can be prepared in advance for an easy, wholesome on-the-go breakfast.

Busy morning? Grab a Homemade EggMcMuffin from your freezer and whip up a Homemade Latte in under a minute! Your wallet and your stomach will thank you!

Egg McMuffin assemebled next to toasted English Muffins.

While Hashbrown Breakfast Casserole, Whole Wheat Waffles, and Breakfast Tacos are perfect for a lazy weekend, when it comes to weekday breakfast, we all need to keep it easy! Whether rushing off to work or school, weekday mornings are often hectic but it is crucial to eat a well-balanced meal to power us through our daily tasks.

I love turning to Overnight Oats, Slow Cooker Oatmeal, Instant Pot Egg Bites, or these Egg McMuffins when I need something quick, hearty, and wholesome.

why homemade is better

These Homemade Egg McMuffins are much better than McDonald's iconic breakfast sandwiches for many reasons.

Quality Control: When you prepare this copycat breakfast sandwich at home, YOU are in charge of the ingredients. You can use whole-grain English Muffins, real eggs, and real cheese.
Healthier Choice: When using real, wholesome ingredients, Homemade Egg McMuffins are better for you than Mcdonald's. Not to mention they taste better too!
Cheaper: The cost per homemade Egg McMuffin is a fraction of the cost of purchasing one from the drive-thru--even when purchasing quality ingredients.
Freezer-Friendly: These Egg McMuffins can be prepped in advance (and it is just as easy to make a double or triple batch) and stored in the freezer for an easy-to-grab-and-go breakfast.

Notes on Ingredients

Ingredients for egg mcmuffins labeled on counter.

English Muffins: Opt for whole wheat muffins for a more wholesome base.
Candian Bacon: If you can not find, or do not want to use Candian Bacon, replace it with a slice of deli ham, oven-baked bacon, or even a breakfast sausage patty.
Cheese: Use any sliced cheese you like--American, Cheddar, Colby, and Swiss are all great options. If you do not have sliced cheese, mix ½ cup shredded cheese into the eggs before baking.

How to Make Copycat Egg McMuffins

Step One: Prepare Eggs

I have a HUGE time-saving tip for making eggs for your breakfast sandwiches. I bake them in a parchment-lined baking dish. It is much simpler than preparing eggs individually for the egg sandwiches.

Mix eggs with a splash of milk and salt and pepper.
Pour into a silicone baking dish or 7x11 pan lined with parchment paper.
Bake until the eggs are set and then carefully remove lift the parchment paper out of the pan and let the eggs cool before slicing into 6 squares.

Baked Scrambled Eggs on parchment paper on cutting board.

Step Two: 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.

Place split muffins onto a sheet pan.
Place into the same oven the eggs are baking in and toast for 5 minutes, or until just beginning to become golden.
Remove from the oven and let cool slightly before assembling sandwiches.

Step Three: Assemble

Place a piece of ham or Canadian bacon on each English Muffin.
Top the ham with an egg square and then a piece of sliced cheese.
Put the top of each muffin on the egg sandwich and serve.

Assembled Egg, Ham and Cheese McMuffin sandwich on counter.

Preparing in Advance

As I have stated, Homemade Egg McMuffins are a great item to make in batches. They can be stored in an airtight container in the refrigerator for 3 days or frozen for up to 3 months.

When not serving immediately, let the English muffins and eggs cool COMPLETELY before assembling the breakfast sandwiches.
Assemble the sandwiches and if desired, for further protection from freezer burn, wrap each sandwich in plastic wrap or parchment paper.
Place the wrapped breakfast sandwiches into a large freezer bag.
Seal and refrigerate for 3 days or freeze for up to 3 months.
To reheat Egg McMuffins unwrap them and place them on a microwave-safe plate. Heat in the microwave for 45 seconds if refrigerated, or 1-2 minutes if frozen.

Recipe Modifications

Sausage Egg McMuffins: Replace the Candian Bacon with a store-bought or homemade breakfast sausage patty.
Using Poached Eggs: If you would prefer poached eggs over baked eggs, use my recipe for Oven Poached Eggs for easy preparation.
Doubling or Tripling the Recipe: If you would like to make a large batch of Homemade Egg McMuffns, you can double or triple this recipe.
- To double the recipe, use a 9x13 pan to bake the eggs.
- To triple the recipe, use a rimmed half-sheet pan to prepare the eggs.

More Easy Weekday Breakfast Recipes

If you enjoyed these Copycat Egg McMuffins, I would love for you to leave a comment and review below.

Homemade Egg McMuffin Sandwiches

These ham, egg, and cheese breakfast sandwiches come together easily and can be prepared in advance for an easy, wholesome on-the-go breakfast.

5 from 9 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 12

Total Time: 17

Servings:

Calories: 266kcal

Author: Kristen Chidsey

Ingredients

Instructions

Preheat oven to 350 degrees. Lightly grease a 7x11-inch silicone pan or line a 7x11 inch pan with parchment paper and lightly grease.
Whisk eggs, milk, salt, and pepper together until well combined. Pour the egg mixture into the prepared pan and bake for 12-14 minutes or until eggs are set.
Invert the baked eggs onto a cutting board and cut eggs into 6 equal squares.
While the eggs are baking, place split English muffin halves onto a sheet pan and bake for 5 minutes to lightly toast.
Assemble the Egg McMuffin sandwich by placing a piece of Canadian Bacon on each English Muffin and then top that with a square of an egg, and a slice of cheese.
Serve immediately.

Equipment Needed

Notes

Preparing in Advance:

When not serving immediately, let the English muffins and eggs cool COMPLETELY before assembling the breakfast sandwiches.
Assemble the sandwiches and wrap each sandwich in plastic wrap or parchment paper.
Place the wrapped breakfast sandwiches into a large freezer bag.
Seal and refrigerate for 3 days or freeze for up to 3 months.
To reheat egg sandwiches, unwrap 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. If you do not have sliced cheese. mix ½ cup shredded cheese into the eggs before baking.

Sausage Egg McMuffins: Replace the Candian Bacon with a homemade breakfast sausage patty.

Eggs: If you would prefer poached eggs over baked eggs, use my recipe for Oven Poached Eggs for easy preparation.

Batch prep: Double the recipe and bake the eggs in a 9x13 pan for 12 egg squares, or use a rimmed half sheet pan to prepare 18 eggs.

Nutrition

Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!