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These homemade Egg McMuffins deliver a breakfast that's high in protein and super convenient for busy school mornings.
Weekday Breakfast Ideas
Recreating my family's favorite take-out and snack foods has been an ongoing process, with many of the recipes being a success, like my Homemade Pop Tart Recipe or these epic uncrustables!
On hectic mornings, I’m glad to pull these delicious homemade Egg McMuffins out of the freezer. They are an extremely easy meal prep recipe to make ahead and freeze, so you have always a convenient breakfast on hand!
You can reheat them in 1 or 2 minutes and voilá! In case you are wondering how exactly does one take this "to-go,"; wrap it in a paper towel and place it inside a lunchbox. The lunchbox acts as a carrying tray and makes it easy to eat in the car on the way to school.
Ingredients
You can also customize your homemade Egg McMuffin with any of your favorite ingredients. Here’s what I use in this recipe and the possible swaps:
- English muffins: regular, sprouted, whole-wheat, or gluten-free; you choose!
- Eggs: you can cook them in a pan or the oven.
- Salt and black pepper: for seasoning the eggs.
- Cheese: my go-to cheeses for this recipe are Cheddar, Gouda, and Pepper Jack, but use any sliced cheese you like.
- Deli ham: bacon and breakfast sausage are tasty swaps!
How to Make Egg McMuffins at Home
Cook once and eat twice or more is my motto and these homemade Egg McMuffins are one recipe you’ll definitely want to make in bulk to enjoy later! Check out how simple it is the process:
- Prep
You can cook the eggs in the oven or in a pan. If using the oven, preheat it and grease ramekins or a jumbo muffin tin. - Cook the eggs
Place one egg in each ramekin and beat them with a fork very slightly before cooking them until set. Allow them to cool down before removing them. Run a knife around the edge of each ramekin for easy release. - Assemble
Top one half of each English muffin, place cheese, ham, and a cooked egg. Top with the other half and enjoy immediately or freeze for later.
Check out how easy this breakfast sandwich is to assemble in the video:
What Else Can Go on a Homemade Egg McMuffin
Another great thing about these homemade Egg McMuffins is that you can make them with what you have around and customize them to your family needs (and even sneak extra nutrition!). These tasty ideas will make you drool:
- Sausage patties
- Bacon
- American Cheese
- Avocado
- Spinach
- Chives
- Onions
- Tomato slices
Storing Extras for the Whole School Week
To store these homemade Egg McMuffins, allow to cool down, wrap each individually in plastic wrap, and store them in the freezer. If you don’t plan to eat them during the week, write down the date and keep them in the freezer for up to a month.
To enjoy, reheat each sandwich in the microwave for about 1 minute, flipping them halfway through, and eat them at home or on the go!
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More School Morning Breakfast Ideas
Relaxed weekday mornings? What is that? In my house, mornings are always hectic, so healthy breakfasts that are also super fast to grab and go are a lifesaver! One of my family’s favorite are breakfast burritos! You can make them ahead and freeze, just like these Egg McMuffins!
Mini-omelets are also a protein-packed breakfast super easy to eat in the car or at school. If your little ones have a sweet tooth, this Breakfast Bento with Mini Pancakes is the thing to pack!
Homemade Egg McMuffins
Ingredients
- 6 English muffins, sliced in half
- 6 large eggs
- Salt and freshly ground black pepper
- 6 slices Cheddar cheese
- 6 slices deli ham
Instructions
Prep:
- Preheat oven to 350F. Grease 6 ramekins or jumbo muffin tin and place on a cookie sheet.*
Cook the eggs:
- Crack one egg into each ramekin. Pierce the egg yolks with a fork, beat very slightly and season with salt and pepper.
- Bake the eggs for 12-15 minutes or until set. Remove from oven and allow to cool.
- Run a knife around the edge of each ramekin (or muffin cup) to remove the eggs.
Assemble:
- To assemble the breakfast sandwiches, layer one half of each English muffin with one slice of cheese, ham, and a cooked egg. Top with other half of English muffin.
Store & Reheat:
- Wrap each Egg McMuffin in plastic wrap and place in the freezer.
- To reheat, place in microwave for 1-2 minutes, or until warmed through.
Vanessa Dlamini says
This is the best recipe and they smell and taste delicious
Sandi says
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?
Stephanie Schneller says
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.
Sara says
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 :)
MOMables says
You can pause mid warming, open sandwich in half, to make sure the heat gets through to the egg.
Margo says
What brand English muffins do you like? Thx!
MOMables says
we have to buy gluten free ones for my family but the ones in the video are from Whole Foods.