DIY Egg McMuffins
Feel free to make a double batch and freeze some of the sandwiches. The optional toppings aren't seen in the drive-thru version of this popular breakfast sandwich, but we like them as a tasty extra.


  • 6 large eggs
  • 6 English muffins (use 100% whole wheat if preferred or substitute your favorite gluten-free option, as needed)
  • 6 slices Canadian bacon (may substitute cooked sausage patties or ham)
  • 6 slices cheese (my family enjoys Cooper sharp; cheddar is a good option, too)
  • Salt and pepper
  • Optional for serving: hot sauce, salsa, sliced avocado


  1. Preheat the oven to 350 degrees F, and grease or spray your choice of jumbo muffin tins or 8-ounce ramekins. (I like the wider ramekins and only have 4, so I sometimes do this twice to make a batch of 8. See notes for more options.) Place a piece of Canadian bacon on the bottom of the baking cup or ramekin, trimming and overlapping as necessary. Crack an egg over each piece of bacon. I like to break the yolk for even cooking and flavor throughout. (If using cooked sausage patties or ham in place of the Canadian bacon, there is no need to cook along with the eggs. Simply break the eggs directly into the greased cups and proceed.) Sprinkle with salt and black pepper. Bake for 15-25 minutes, or until the egg is just set. Cooking time will vary depending on the type of pan use and individual oven, so watch closely until you know how long it takes in your oven. Once cooked, remove from the oven.
  2. To assemble: Split open the muffins. Place a piece of cheese on one half, breaking and positioning to evenly cover the muffin half. Pop the egg/Canadian bacon out of the pan–a dinner knife makes this easy–and place on top of the cheese. Note: toasting the muffins first is an option. When I am making ahead, I don’t bother to do this as the crispness will be lost once refrigerated. Also, if preparing to eat right away, you may wish to toast the muffin, adding the cheese towards the end to melt.
  3. Storing the muffins: To limit condensation, allow the eggs to cool completely before wrapping. For microwave reheating, wrap each muffin in parchment or wax paper. For oven reheating, individually wrap the muffins in aluminum foil. Place the wrapped muffins in a zipper-top bag and refrigerate for 4 to 5 days or freeze.
  4. Reheating in the microwave: I like to place frozen sandwiches in the refrigerator to thaw the night before. If thawed, cooking the parchment- or wax-paper wrapped muffins for 35 to 45 seconds at full power should be sufficient to reheat without overcooking the egg (that can make the egg rubbery). Check a little early and add time as necessary until you know how long it takes in your microwave. If frozen, microwave for 3 minutes at 50% power, turning over after each minute. Again, check a little early and add time as necessary, depending on microwave.
  5. Reheating in the oven: preheat the oven to 350 degrees F. Place the foil-wrapped muffins on a baking sheet and heat for 15 to 20 minutes if thawed; 30-40 minutes if frozen.
  6. Serve as is or with a sprinkle of hot sauce or spoonful of salsa.


  • There are many cooking options for the eggs. A standard muffin pan can be used, although the diameter of the cooked egg will be smaller than that of the English muffin. A jumbo muffin tin is better. I often use my 8-ounce ramekins because they are even wider than the jumbo muffin cups and make an egg that reaches out to the edges of the muffin. A muffin-top pan or whoopie pie pan have a wide diameter also, creating a cooked egg that completely covers the muffins while allowing for more eggs to be cooked at a time.

More recipes at