Homemade Egg McMuffins
Skip the drive-thru for these homemade Egg McMuffins. Made with real ham and baked eggs, they are the perfect on-the-go breakfast you can prep ahead.
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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.
Notes
If you don't have ramekins, you can scramble the eggs or cook them like an omelet in a pan.
Nutrition
Serving: 1 Egg McMuffin | Calories: 235kcal | Carbohydrates: 30g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 743mg | Potassium: 212mg | Fiber: 2g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 0.1mg | Calcium: 200mg | Iron: 1mg
