This homemade Egg McMuffin recipe promises an on the go breakfast to make mornings just a little easier.
When taking the steps to get my family eating more nutritious meals at home, I looked at our favorite ‘out to eat’ foods for inspiration.
Cookies, granola bars and sandwiches ranked high among the favorites. I decided to start with the easiest on the list, sandwiches.
Breakfast sandwiches to be specific. These simple, homemade Egg McMuffins take a little make ahead prep, but you’ll be so glad to pull these delicious sandwiches out of the freezer on hectic mornings.
The added bonus? Showing your kids how great homemade versions of their favorite ‘out to eat’ foods can be! Check out how easy they are to make in this quick one-minute video.
For more delicious, make ahead recipes like this, click on over to MOMables for a sample of our meal plan.
Homemade Egg McMuffins
- Yield: 6 breakfast sandwiches 1x
Ingredients
- 6 English muffins, sliced in half
- 6 large eggs
- 6 slices Cheddar cheese
- 6 slices deli ham
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 350 degrees.
- Grease 5 ramekins, or a jumbo muffin tin and place on a cookie sheet.
- Crack one egg into each ramekin.
- Pierce egg yolk with a fork and very slightly beat.
- Season with salt and freshly ground pepper.
- Bake eggs for 12-15 minutes or until set.
- Remove from oven and allow to cool.
- Run a knife around the edge of ramekin (or muffin tin) to remove eggs.
- To assemble breakfast sandwich, layer one half of each English muffin with one slice of cheese, one slice of ham and a cooked egg.
- Top with other half of English muffin.
- Wrap sandwich in plastic wrap and place in the freezer.
- To reheat, place in microwave for 1-2 minutes, or until warmed through.
Hi Laura – I have made these sandwiches before, but found the egg to be rubbery after I heat up sandwich. Any recommendations for preventing the egg from overcooking?
Unfortunately, some foods’ texture changes in the reheating process. This will be more noticeable when eating the eggs on their own, but not as much when biting into a tasty sandwich. I hope this is helpful.
Are these sandwiches meant to be heated in the microwave after taking them from the freezer or do they need to thaw first? I made these and LOVE the idea, but the egg seems to take much longer than the rest of the sandwich to heat up from a frozen state. By the time everything is heated through the cheese is mostly evaporated into the muffin. Any tips or suggestions on what I might be doing wrong? Thx :)
You can pause mid warming, open sandwich in half, to make sure the heat gets through to the egg.
What brand English muffins do you like? Thx!
we have to buy gluten free ones for my family but the ones in the video are from Whole Foods.