on Apr 29, 2019, Updated Aug 21, 2023 18 Comments Skip the drive-through and make this delicious grab-and-go breakfast sandwich at home! Breakfast sandwiches like these Homemade Egg McMuffins are perfect for busy mornings, and this fast-food favorite is even more delicious made in your own kitchen! This recipe makes it easy to make ahead multiples of them to store in the freezer to reheat for quick breakfasts!
How to Make Homemade Egg McMuffins
I love having my freezer stocked with items that I can quickly reheat if needed for my family meals. This easy recipe is perfect for those busy mornings before school and work and even perfect for a satisfying afternoon snack! Here’s how I make them.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information. English Muffins – Use your favorite type of English muffins. I like to use sourdough or white ones. Butter – Soften the butter to room temperature to help spread it. You can use salted or unsalted butter, according to your preference. Eggs – Use large eggs. By cooking them in the muffin tin, you can prepare several eggs at once, and they come out round which makes them perfect for this breakfast sandwich. I told you this recipe was perfect for meal prep! Canadian Bacon – You could substitute this with a turkey Canadian bacon if you desire. If you enjoy recipes with Canadian bacon, give my delicious Eggs Benedict a try. Cheddar Cheese – Use sliced cheddar or another of your favorite sliced cheeses.
Step-by-Step Instructions
Cook Canadian Bacon. Arrange Canadian Bacon on a baking sheet fitted with a wire rack. Bake in 400º oven for 15 minutes. Bake the eggs. Spray a muffin pan with nonstick cooking spray. Add a fresh egg to each cup of the muffin pan and set aside. Bake the last 10 minutes of baking time for the Canadian bacon. Toast English Muffins. Split English muffins in half, spread with butter, and place onto a baking sheet. Add to the bottom rack of the oven the last 10 minutes of baking time for the bacon. Assemble. Put your Egg McMuffin together by placing a piece of cheese on the warm half of the English muffin. Remove a baked egg from the muffin pan and place on top of the cheese. Add a slice of Canadian Bacon and then top with the other half of the English muffin. Serve or store. They are ready to serve immediately. If making ahead, allow them to cool for a few moments and wrap them individually to store in the refrigerator or to store in a freezer-safe container in the freezer.
Storage Tips
To make ahead – Allow the assembled Egg McMuffins to cool, then wrap them and place in an airtight storage container and store them in the refrigerator for up to 3 days. Reheat in the oven or microwave for serving. Lightly “scramble” – You can take a mini whisk or a fork and give the eggs a very gentle “scramble” once they are in the muffin tin. Kids may eat the eggs more readily like this. To freeze – Wrap each cooled Egg McMuffin individually with freezer-safe plastic or foil. Then store in a freezer-safe container for up to 3 months. Reheat in the oven or microwave for serving.
More Make-Ahead Breakfast Recipes
Breakfast Burritos Make Ahead Biscuits Biscuit Sandwiches Buttermilk Waffles – also recipe and instructions to make a lot of them! Muffins – there are several delicious muffin recipes to try that are perfect to make ahead! Here’s my Homemade Egg McMuffin Recipe. I hope you love them! Enjoy!Robyn xo
