These Homemade Egg McMuffins will be your new go-to breakfast. There’s nothing wrong with buying breakfast sandwiches at places like Tim Hortons or McDonalds, but I want to show you how easy they are to make at home. Not only are they easy, but they also taste better in my opinion, and you can freeze them up to one month. You can also keep them in the fridge for up to three days and re-heat as needed. Please give this recipe a try and don’t forget to let me know what you think in the comments below.
Homemade Egg McMuffins
- 4 pieces bacon
- 2 tsp butter or oil
- 2 eggs
- cheddar cheese grated or sliced on top of egg
- 2 English muffins toasted if eating right away, not toasted if freezing
- You can fry, air-fry, or bake the bacon. I like to bake my bacon by lining two pieces of foil and a piece of parchment paper onto a baking sheet. With this method, there's no clean-up or mess at all. I bake my bacon at 400F for 20-25 minutes or until desired crispiness. And no, there's no splatter in the oven for me.
- In the meantime, I butter or oil my mini egg pan, and cook my egg in it. I like to break the yolk in the pan, but you don't have to. If you don't have a mini egg pan, you can use a silicone ring or any pan you have. The egg doesn't have to be perfect by any means.
- Once the egg is almost cooked, add some cheddar cheese on top, let it melt. I like to use good quality cheddar in block form and cut small thin slices out of it.
- Now, all you have to do is assemble. If you are eating this breakfast sandwich right away, you can toast the English muffin. If you are making a bunch of breakfast sandwiches and freezing them, make sure you don't toast the English muffin.
- If you want to enjoy them within the next few days, wrap and store the McMuffins in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 90 seconds or you can use the oven/toaster oven as well. Freezing instructions are in the notes below.