Homemade Egg McMuffins

3 assembled Egg McMuffins with toasted Whole Wheat English muffins eggs, Canadian bacon, and cheddar cheese on wooden tray.

4.94 from 16 votes

These freezer-friendly Egg McMuffins combine baked eggs, cheese, and your choice of meat for an easy make-ahead breakfast sandwich.

Prep Time5

Cook Time13

Total Time18

Course: Breakfast

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Ingredients

cooking spray
6 large eggs
¼ cup milk or cream
¼ teaspoon kosher salt
¼ teaspoon pepper
6 English muffins any variety
6 slices sharp cheddar cheese or Swiss, Colby, American cheese, etc.
6 slices Canadian bacon or deli ham, cooked bacon, or cooked sausage patty
unsalted butter optional for Enligh muffins

Instructions

Preheat oven to 350℉. Line a 7-by-11-inch baking dish with parchment paper, lightly grease with cooking spray, and set aside.
In a medium bowl, whisk the eggs with milk, salt, and pepper until fully broken down. Pour into the prepared pan and bake for 12-16 minutes or until the edges are fully set and the center is just set (a little tiny wobble in the center is fine). I typically need to bake for 13 minutes. Remove from the oven and let rest for about 5 minutes so residual heat can finish setting the center.
While the eggs are baking, split or cut open the English muffins and place, cut side up, on a rimmed baking sheet. Bake on a rack below or above the eggs for 5 minutes, or until lightly toasted. If desired, butter the toasted halves.
Carefully lift the parchment paper out of the pan and place the eggs on a cutting board. Cut the egg slab in half widthwise and in thirds lengthwise to form two rows of three rectangles.
If not enjoying immediately, let the components cool fully before assembling the sandwiches. Otherwise, assemble immediately by adding a slice of the baked eggs, a slice of Canadian bacon or your preferred cooked breakfast meat, and a slice of cheese to the bottom halves of the English muffins. Add the top halves of the English muffins. Serve immediately, or wrap and store for later.

Video

Notes

Note on Canadian Bacon: Fully cooked Canadian bacon can be added directly to the sandwiches, but you can warm or lightly brown it in a nonstick skillet first if desired.

Salt: Use kosher salt, not iodized salt. If needed, cut back to just a pinch, as the Canadian bacon, muffin, and cheese add quite a bit of sodium. If not adding meat, you will want to double the salt.

Note on Bake Time: In my testing, I typically need to bake the eggs for 13 minutes, but a few readers have shared it took closer to 20 minutes. Just remember that you will want to bake until just set, not overly cooked, as the eggs can quickly become rubbery.

Note on Pan Size: If you don't have a 7-by-11-inch baking dish, use a 9-inch square baking dish and keep the bake time the same. If using an 8-inch square baking dish, you will need to increase the bake time by 3-5 minutes.

Storage Instructions: Wrap each Egg McMuffin in a layer of parchment paper, then place the sandwiches in an airtight container and refrigerate for up to 4 days. If freezing, wrap each sandwich in a layer of parchment paper, followed by a layer of aluminum foil. Place the wrapped sandwiches in a freezer-safe storage bag and freeze for up to 3 months.

Reheat: Unwrap the refrigerated or frozen breakfast sandwich. Wrap loosely in a paper towel to absorb excess moisture, and place on a microwave-safe plate. Microwave refrigerated sandwiches for 30-45 seconds at full power. For frozen sandwiches, microwave for 1 minute at 50% power, flip, and continue microwaving at 50% power for 1-2 minutes, or until heated through. Let rest for 1 minute before serving.

Double the Recipe: Whisk 12 eggs with ½ cup milk, ½ teaspoon kosher salt, and ½ teaspoon pepper. Pour into a 9-by-13-inch baking dish lined with lightly greased parchment paper, and bake for 12-16 minutes, or until the eggs are just set. Cut the 9-by-13-inch slab into 12 portions and assemble as directed.

Triple the Recipe: Whisk 18 eggs with ¾ cup milk, 1 teaspoon kosher salt, and ¾ teaspoon pepper. Pour into an 18-by-13-inch rimmed half sheet pan lined with lightly greased parchment paper, and bake for 12-16 minutes, or until the eggs are just set. Cut the 18-by-13-inch slab into 18 portions and assemble as directed.

Nutrition