Skip the drive-thru and make Homemade Egg McMuffins! Made with Canadian bacon, eggs, and cheese, these make-ahead breakfast sandwiches are a perfect copycat version of McDonald's Egg McMuffin.
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!
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 and these make-ahead breakfast sandwiches are the easy solution!
Why Homemade Egg McMuffins are Best
- 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 simple, wholesome ingredients, Homemade Egg McMuffins are not only a healthier option than fast food breakfast sandwiches, but they also taste better.
- Cheaper. The cost per breakfast sandwich 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 stored in the freezer for an easy-to-grab-and-go breakfast.
Notes on Ingredients
- English Muffins: Use any English muffin you like. I personally opt for whole wheat English muffins to include a serving of whole grains in breakfast.
- Candian Bacon: While Candian Bacon is the classic choice, these breakfast sandwiches are also delicious when prepared with a slice of deli ham, oven-baked bacon, or a breakfast sausage patty in place of Candian bacon.
- Cheese: Sliced American cheese is the classic choice, but Homemade Egg McMuffins are delicious when the American cheese is replaced with cheddar, Colby, or Swiss Cheese.
How to Make the Best Homemade Egg McMuffins
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Prepare Eggs. A HUGE time-saving tip for making a large batch of eggs for your breakfast sandwiches is to bake them on a parchment-lined baking dish. The eggs will set up perfectly and can be sliced to fit the breakfast sandwiches. It is much simpler than preparing eggs individually for the egg sandwiches.
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. You can toast the muffins individually in the toaster, but since the oven is already on for baking the eggs, I toast them all at once on a sheet pan.
Kristen's Tip: For a more authentic-tasting Egg McMuffin, brush each toasted muffin half with butter.
Step Three: Assemble Breakfast Sandwiches. If you are making these breakfast sandwiches to enjoy later in the week or to freeze, allow each component to cool before assembling. This will keep the English Muffin from becoming soggy. If you are serving immediately, assemble the breakfast sandwiches by placing a slice of baked eggs on the bottom of the English muffin, adding sliced cheese, and finishing with Candian bacon (or ham, bacon, or cooked sausage patty).
Breakfast Sandwich 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 McMuffins, 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.
- Add the Baked Eggs: If you don't have sliced cheese on hand, add ½ cup of shredded cheese into the eggs before baking.
Homemade Egg McMuffins are a great item to prep ahead for busy mornings.
- Refrigerate: Allow the toasted English muffins and baked eggs to cool to room temperature. Once cooled, assemble the sandwiches, wrap each Egg McMuffin in plastic wrap or 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 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.
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 McMuffins
- 6 eggs
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 English muffins
- 6 slices sharp cheddar cheese
- 6 slices Canadian bacon or deli ham
- Preheat oven to 350℉. Lightly grease a 7x11-inch silicone pan or line a 7x11-inch pan with parchment paper and lightly grease.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper together until well combined. If using shredded cheese in place of sliced cheese, add ½ cup of shredded cheese now. 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 and a slice of cheese. Top with the top of a toasted English muffin.
- Serve immediately or follow the instructions for storage.
- When not serving the breakfast sandwiches immediately, all the English muffins and eggs to 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 an airtight storage container or a large freezer bag.
- Seal and refrigerate for 4 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.