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.
6 slicesCanadian baconor 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.
Video
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.