Skip the drive-thru and make Homemade Egg McMuffins with ease! 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.

Looking for more creative spins on breakfast sandwiches? Don't miss my recipes for Breakfast Burritos, Breakfast Sliders, and Breakfast Tacos.

Egg McMuffin assemebled next to toasted English Muffins.

A Better Egg McMuffin

There is something undeniably delicious about a fluffy egg, savory meat, and melty cheese sandwiched in toasted English muffin.

And while a McDonald's Egg Muffin is a tempting option for a quick breakfast on the go, your wallet and your taste buds will thank you if you trade in your fast food breakfast for a homemade version.

When using simple, wholesome ingredients, this copycat recipe for Homemade Egg McMuffins are not only a healthier option than fast food breakfast sandwiches, but they simply taste better. Pair them with a Homemade Latte and you have the ultimate breakfast on the go!

Egg McMuffin Ingredients

Ingredients for egg mcmuffins labeled on counter.

When you prepare an Egg McMuffin at home, YOU are in charge of the ingredients. Real cheese, real eggs, nitrate-free meat, and whole grain English muffins--the choice is yours! Keep in mind quality ingredients equate to a tastier, better-for-you version of a classic.

English Muffins: Use any variety of English muffin you like or go rouge 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: Use Canadian Bacon for a classic Egg McMuffin or replace the Canadian bacon with a breakfast sausage patty for a Sausage Egg McMuffin. Feel free to also leave off the meat altogether or to add sliced deli ham, leftover Instant Pot Ham or Baked Ham, or baked bacon to your homemade Egg McMuffin.

How to Make 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.

Bake 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.

Baked Scrambled Eggs on parchment paper on cutting board.

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 or toaster oven, 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.

Assemble Egg McMuffins

If you are making Egg McMuffins 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 the meat of choice.

Assembled Egg, Ham and Cheese McMuffin sandwich on counter.

Make-Ahead Egg McMuffins

I love making a double or triple batch of this Egg McMuffin recipe and then freeze the sandwiches to have on hand for busy mornings. This will help to ensure you have a filling breakfast on hand and can skip the drive-thru!

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 Easy Make-Ahead Breakfast Recipes

If you enjoyed this Copycat Egg McMuffin recipe, I would love for you to leave a comment and review below.

A copycat egg mcmuffin breakfast sandwich on counter with toasted English muffins in background.

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.

5 from 14 votes

Print Pin Rate

Prep Time: 5

Cook Time: 12

Total Time: 17

Servings:

Calories: 266kcal

Author: Kristen Chidsey

Ingredients

▢ olive oil cooking spray
▢ 6 large eggs
▢ ¼ cup milk or cream
▢ 1 teaspoon kosher salt
▢ ½ 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 together 6 eggs, ¼ cup milk, 1 teaspoon kosher salt, and ½ 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 Needed

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

Course Breakfast

Cuisine American

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This recipe was originally shared in 2017 but has been updated with new photos and tips.

Comments

5 from 14 votes (2 ratings without comment)