Skip the drive-thru and save money by making Copycat 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.
Starting the day with a healthy breakfast is a must at my house. That is why I love keeping a batch of these Egg McMuffins in the freezer to pull out on a busy morning for a quick portable breakfast.
Homemade Egg McMuffins are so much better than McDonald's iconic breakfast sandwich.
Because they are made with wholesome ingredients, not only is the taste better, but they are better for you.
And not to mention the cost of the homemade sandwich is a fraction of the cost of purchasing from the drive-thru.
Take my advice, prep an extra batch and keep in the freezer and grab an Egg McMuffin for a hand-held breakfast sandwich that requires nothing more than a napkin to serve it is a fabulous, easy option.
Ingredients Needed
- 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.
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 SO much simpler than preparing eggs one by one 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.
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.
Preparing in Advance
As I have stated, these Egg Sandwiches are a great item to make in batches and refrigerate for 3 days or freeze 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 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.
Recipe Notes
- 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.
More Easy Breakfast Recipes
- Baked Oatmeal Muffins
- Easy Hashbrown Breakfast Casserole
- Baked Ham and Egg Cups 3 Ways
- Instant Pot Oatmeal
If you enjoyed these Copycat Egg McMuffins, I would love for you to leave a comment and review below.
Homemade Egg McMuffin Sandwiches
Ingredients
- 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
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
- 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.
Nutrition
Marilyn Scott
Loved your egg muffins - [vegetarian so won't include the ham and cheese]-- I will definitely make them tomorrow and save myself a fortune not going to Macdonalds for their 'folded egg muffin' -- thank you so much. xxx Marilyn, so Kingoodie Village, Perthshire, Scotland.
Kristen Chidsey
Hi Marilyn!!! I am so glad you enjoy these--they will save you so much money (and are better for you in the long run 😉 Take Care!
Chris
I made these, along with breakfast burritos and waffles, to freeze for years when my kids were at home. So nice to ba able to serve a hot and hearty breakfast before school without kitchen cleanup every morning!
Kristen Chidsey
I agree Chris!