Breakfast Sandwiches
Admin Note: Since this post, I’ve remade these using a better technique. Be sure to check out my Breakfast Sandwiches Revisited.
After I made baked chicken nuggets a few weeks ago and explained my deal with Betsy (if she wants something from McD’s, I try to make it for her), I got a few emails saying that the only meal some people will eat at McDonald’s is breakfast.
This struck me as kind of odd because most of the stuff on their breakfast menu is even easier to reproduce at home than the stuff on their other menus. Take their classic Egg McMuffin for example. I was able to make some breakfast sandwiches in no time that I would put up against their version any day of the week.
Yum.
The Rundown
I made 12 breakfast sandwiches for this post because they are really easy to freeze and they reheat nicely. I used the same basic ingredients for my versions (English Muffins, eggs, cheese). I also used butter while they use something called “Liquid Margarine.”
My total bill for these came to $16.00 or about $1.33/sandwich. I think McD’s sells them for about $1 a piece, so it would cost you maybe $12-$13 to buy the same sandwiches there.
Here’s some interesting facts though about what a bit of time and that extra $3 gets you:
- Whole Grains. McD’s uses “enriched” wheat flour in their product. I used a nice whole wheat product.
- No Less Saturated Fat. Their version has 5 grams.
- Less Sodium. One McDonald’s Egg McMuffin (with no sausage or anything) has 580g of sodium, about 1/4 of what you should be eating every day.
- Real Cheese. I used a nice medium cheddar cheese. Their version can barely be called cheese.
- Storability. I can freeze mine. I wouldn’t recommend buying an Egg McMuffin and then coming home and freezing it. That means when I want one, I just have to open my freezer.
- A few, real ingredients. Guess how many ingredients (most of which you can’t pronounce) are in an Egg McMuffin… 55. English Muffin. Cheese. Egg. 55 ingredients. Go figure.
Egg and Cheese Breakfast Sandwiches
Yield: 12 Sandwiches
Prep Time:
Total Time:
Ingredients:
English Muffins
Large eggs
Cheese (I used about 10 ounces for 12 sandwiches.)
Butter, or olive oil (optional)
Directions:
1) Lightly oil a muffin tin and crack an egg in each tin.
2) Bake the muffin tin with eggs in a 350 degree oven for 10-15 minutes. Depending on your egg size, start checking them early to make sure they are cooked through. Try not to overcook them!
3) Slice all the muffins and toast them in the oven for 10 minutes or you can toast them one at a time if you want.
4) Add an egg, grated cheese, and any protein or veggies that you want to each sandwich.
5) If you want to eat one right away, I recommend sticking it in the oven as a sandwich for 5-10 minutes to melt the cheese and everything.
6) You can also stick all your sandwiches on a baking sheet and stick it in the freezer. Leave them in the freezer until they are frozen, about an hour. Then wrap each sandwich individually in plastic or foil and store all the individually wrapped sandwiches in a freezer safe bag.
7) When reheating, you can microwave if you're in a hurry, but it'll make the muffin soggy. If you can plan ahead a bit, bake the sandwich at 350 degrees for about 25 minutes. You can even keep it wrapped in the foil if you used foil to store the sandwiches.
Three basic things.
Cooking the Eggs
To get that classic Egg McMuffin shape to the egg is kind of tricky. Oh wait. No it’s not. Just grab a muffin tin and and very lightly oil each spot in the tin with either butter or spray oil (I used a very small amount of butter on a paper towel.)
Then crack an egg in each muffin area!
Well that was easy.
Stick these in a 350 degree oven for about 10-15 minutes. Sometimes for sandwiches like this, I like my eggs runny, but since I was freezing them and everything, I thought it’s probably a better idea to make sure they are cooked through.
While you’re waiting for your eggs to cook, grate some cheese.
Use your favorite. I think pepper jack would rule.
After about 10-15 minutes, you’ll have these perfectly cooked, perfectly shaped eggs. These are just asking to be put on a sandwich!
Egg-ceptional
I also decided to toast up all my English muffins. Given that I was making a bunch, I just sliced all of my muffins in half and laid them all out on a baking sheet. After about 10 minutes in the oven (you can toast these at the same time as your eggs are cooking), they’ll be toasty and ready to go.
The English muffin makes the best sandwiches
Making the sandwich
This is not rocket science people. Take half of a muffin, add some cheese, add an egg, and apply the top half of the muffin.
If you’re so inclined, add a tiny smear of butter onto the top half of the muffin, just for some added flavor. You could also hit the sandwich with some pepper if you wanted or even some hot sauce!
The butter is optional.
Once everything is set, it doesn’t take much time to bang out a whole bunch of these. I would never call this Fast Food, but it’s definitely a fast way to make food.
So very simple.
Now you have two options:
Eat these right away!
If you wanted to eat these right away, just stick them back in the oven for 5 or 10 minutes until they are warmed through and the cheese is melted and delicious.
Or…
Store for later!
If you want to store these for later, stick all your sandwiches on a baking sheet and put them all in the freezer, uncovered and unwrapped. Leave them in there for about an hour. This will give them a chance to give off some moisture and also freeze a bit. If you were to wrap them up right away then there would be all kinds of liquid that would condense.
But don’t forget about them or they’ll get freezer burned. Pull them all out after an hour or two and wrap them individually in plastic wrap or foil and then store them in a freezer safe plastic bag. They will keep for a few weeks without a problem.
From the top.
Tip for Heating (or Reheating)
There is really only one tip: Don’t use a microwave. I tried one in the microwave and it is just okay. It’s definitely edible and if you’re in a rush, it’ll have to do, but if you have the time, heat them in the oven. From completely frozen to warm and melted, it’ll take about 25 minutes in a 350 degree oven.
The problem with the microwave is that the muffin tends to get a bit soggy. And nobody likes a soggy muffin!
Try not to nuke these.
Do these breakfast sandwiches require a tiny bit more time and money than the Fast Food version? I suppose so yes. I can’t deny that.
But I do think that the tiny extra effort and amount of money you put in will pay handsome dividends in almost all cases. In this case, you get practically the same dish except it’s way healthier and tastes better.
What’s not to love?! What else should I make from Fast Food places?
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$16?! That seems like a lot. Waiting and buying on sale, one could easily spend one-third of that amount, which would make it much more economical. But even if it cost slightly more in your instance, a McD's sandwich could never beat a fresh, homemade one!
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Nick replied: — March 27th, 2010 @ 3:16 pm
Oh yea… you could definitely do cheaper. I bought nice eggs and whole grain muffins which were a bit more expensive.
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Jess replied: — September 1st, 2011 @ 11:22 pm
For $16, from the picture, it looked like he used all natural ingredients, name brand cheese, and organic eggs. Not that there's anything wrong with that! But If you want them to be cheaper than McDonalds I bet they would be if you used store brand cheese and english muffins (my safeway has storebrand 100% whole wheat english muffins) and regular old nothin fancy eggs. It would still be healthier than going the fast food route too. I can't wait to try out this recipe:) I'd like to try out reheating them in a toaster oven
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carol replied: — April 19th, 2013 @ 9:29 pm
its a little easier, and less mess if you spray your muffin tins with oil spray and line the tins with the paper muffin liners …. no mess
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Add all of the ingredients in your ingredients (especially the bread and "liquid margarine") and while I don't think it will be close to 55, I bet there's 20. More if using a presliced processed cheese (simply because they melt easier without being greasy which can happen with regular cheese when melted). It would be interesting to know what the fat and sodium contents were in actual comparison.
What about Popeye's red beans and rice or gravy? Since I left Florida, I haven't been able to have it and it was my favorite fast food items. Or Sonic's Cherry Limeade. I have been trying for months to get it right, but I just can't get it.
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Nick replied: — March 28th, 2010 @ 12:09 pm
That might be right. I didn’t use “Liquid Margarine”. That was the Big M’s version.
Cherry Limeade! Nice call… I love that drink in the summer.
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Kim replied: — August 29th, 2011 @ 6:37 pm
Eating McD's anything everyday will kill you…..this recipe is actually very healthy!!
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lbmastiff replied: — October 8th, 2011 @ 9:38 am
I was thinking the same thing about the ingredient list. I'm sure it's much, much better for you than McDonalds, but it's not 4 ingredients compared to 55! It is still a wonderful idea though that I will definitely be making for the Hubby and I that leave for work before 6 a!
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alicia replied: — October 10th, 2011 @ 4:41 pm
i worked at sonic…all you need is some cherry syrup(med has about 1/2tsp) sprite(or any other lemon lime drink) and a quarter slice lime squezzed in
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How about a chalupa? Like what Taco Bell makes? I can't ever figure out what to put with the ground beef to get it exactly right. I've tried several "copy cat" recipes and none of them have been close enough for me to consider making again. :-( Oooh, or how about making a stuffed crust pizza where the cheese actually stays INSIDE the crust? What's the secret to that?
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Nick replied: — March 28th, 2010 @ 12:10 pm
Haha… I can give that a shot. I’ve definitely had some ideas on the stuffed crust pizza…
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Anita replied: — March 28th, 2010 @ 12:50 pm
I used to work at Papa Murphy’s and the owners would braid string cheese into the crust, like the braid on Papa Murphy’s stuffed or desert pizza. I don’t know if there’s a how to video anywhere.. maybe. It’s kind of hard to describe how you do it.
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BitofByrd replied: — August 23rd, 2011 @ 5:21 pm
I make stuffed crust pizza at home and i use a string cheese stick cut in half long ways and then fold the crust over it.
so good.
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erin replied: — August 29th, 2011 @ 12:53 pm
the reason you can't recreate the ground beef is because it is mostly gluten filler, not meat.
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tammy replied: — February 24th, 2013 @ 3:39 pm
as far as pizza crust goes make dough and put string cheese on edges and roll over stick——- works great
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Sharon replied: — February 25th, 2013 @ 9:13 am
For Taco Bell I have used ground turkey and the meat was close to the texture and taste
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It would never occur to me to pre-make and then freeze breakfast sandwiches, but hot diggity that’s a pretty solid idea!
And I say cheap shmeap — the whole reason you don’t want to blow your dough at a fast-food joint is that you’re not paying for anything but filler, saturated fat, grease and warming lamps. I’d rather pay a little more for higher quality food — not “food product.”
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Grade B eggs.. most of the time you can find a dozen that have mostly brown eggs in them. More than likely one of the eggs in a EB (or the like) egg carton broke. Much less expensive. Unless you HAVE to eat only organic, that’s the way to go. (The eggs my aunt brings home are from a farm, can’t get any better than that)
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McD’s for a buck is the sausage mc muffin – which I think is their nasty sausage on a muffin. No egg, no cheese. An egg McMuffin has canadian bacon ( which yours is missing ) but is like $2.69 or more.
I make these at home with canadian bacon or ham. They’re awesome.
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I don’t see how yours has no saturated fats, because as far as I know, the milk fats in cheese and butter are both saturated.
Regardless, these look fantastic, and I’ll have to mention freezing them to the gentleman, who tends to make himself one fresh at 5:30am on a work day, only he adds a slice of ham. Yum.
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Nick replied: — March 28th, 2010 @ 12:12 pm
Excellent catch. Post updated… Mine has less, but definitely some… especially if you go the butter route.
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Nah, to be authentic McD’s, you need to add about 1/2 cup of salt! Everything there tastes so salty to me.
Great breakfast idea, especially with a houseful of guests.
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I make these somewhat often on the weekend for my dear darling husband and myself. Although I usually put bacon on them too. I have never thought about freezing them, though-yet another Nick idea I need to steal!
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Gosh, I really enjoyed reading this post. Although I do not eat at McDonalds, no bad reason, just enjoy cooking at home so much. This is a post that really caught my attention because it is so easy to prepare. Wish more Mom’s, would read it. Maybe I should post it on the PTA board. Yeah!
Love this blog presentation, the photos are great and it’s all “get to the point” in a friendly way.
Luv it!
Penelopi
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Nick replied: — March 28th, 2010 @ 12:13 pm
Thanks! Feel free to post it wherever you want.
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Love this! The eggs baked in a muffin tin? BRILLIANT!
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Very nice looking if not lots of work……………hate to say it that even as an owner of an organic food company I’ll keep going to McD’s for this breakfast — although not a regular thing — $1.65 per sandwich, when you buy 2 at a time $1.00 for any size delicious Newman’s Organic Coffee (I realize Newman’s Coffee may not be offered where you live — to bad).
My Golden Retriever looks forward to eating the second sandwich — we do this no more than once a month.
How often would you or should you eat this stuff? — for me the perfect breakfast is 1 cup of homemade, greek style, fat-free yogurt, 1/2 banana, 2-3 berries and 1/4 cup (1 ounce) Berkshire Grain Organic Granola. Nothing like homemade yogurt — makes you feel good, and so satisfying.
Wanna lose weight?? Try my breakfast 2x/day — 1000mg of Calcium per day, eat one sensible main meal — you’d be surprised.
As far as Nick’s Fast Food question……………….”Gimme that Filet of Fish, Gimme that Fish………….
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Nick replied: — March 28th, 2010 @ 12:14 pm
Yea… Honestly, I don’t eat these very often. I’ve had a few this week though and they are hitting the spot on a dreary week.
Eating one right now actually as I go through these lovely comments! :)
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The sauce from chick-fil-a!!
They are the only fast food chain I’ll eat at. The chicken sandwiches and fries are pretty good and easily replaced, but Mmmm that Chick-fil-a sauce! I really wish I could find a healthier replica and one without egg yolks.
I’m a long time lurker, but I really like your blog! My Bf saw this post and was like “Must make egg mcmuffins!! AND ADD BACON!!!” I think his brain exploded from the idea of having breakfast sandwiches on hand at all times. We’ll definitely be making these! :)
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i just had a sausage egg mcmuffin from mcdonalds for breadkfast cos i was still trying to figure out how to make that kinda egg. I’ve tried so many ways with no success. I’ve even tried to use a bigger sized round shaped cookie cutter, it didnt work neither.
now, what you did simply lights up my sky. how could i not think of using the muffin tin?!
i think it’s my time to quit mcdonalds! :)
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I love these! And if I had a bigger freezer, I’d definitely make them. How would it work with sausage or bacon? Would they still be freezable?
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Nick replied: — March 29th, 2010 @ 11:19 am
Yea… shouldn’t be a problem.
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Thanks, Nick, for the great idea. My husband flies out the door every morning and usually forgets to eat breakfast or grabs something really bad.
I’m going to make these egg Nick-muffins right away. I will probably add sausage/canadian bacon to the mix. I don’t think that changes the freezing/reheating method, don’t you think?
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These look great! I just finished eating one I made using these thin bagels, though I used processed cheese, and the egg was runny cause I wasn’t freezing it. But yum!
I may have to go get me some English muffins though after seeing this. These would be pretty good to bring to school with me, even though we don’t have an oven. (better than vending machine burritos that’s for sure).
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OMG, if you could reproduce the Taco Bell Chilito at home, I would be in your debt forever!
As for Sonic Cherry Limeade, you would probably be kind of disappointed to know it involves more “lemon-lime soda” (aka Sprite) that limeade. The Simply brand used to have a great version, but I haven’t seen it at the Teeter lately so I but the plain limeade, add some tonic water and slop in some Rose’s grenadine until it’s right. Also plays well with vodka, if you’ve had One of Those Days.
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My weakness – and my gateway to fast-food reverse-engineering – is the Taco Bell Crunch Wrap Supreme.
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How about making a McGriddle next time?
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Actually, I think you should make a McRib. That would be amazing!
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Anita replied: — March 29th, 2010 @ 12:30 am
McRibs make me think of the processed meat rib sandwiches that they used to force us to eat in elementary. Bad memories of finding gristle and such.
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Amanda replied: — February 14th, 2012 @ 12:38 pm
sad as it may be, my husband and I both love the mcrib! we don’t go often but when it’s mcrib time of year and shamrock shake time of year even us grown up like it…. and yes we know it is nasty stuff made with fillers, etc etc. thankfully they are both “seasonal” items!
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tishA replied: — March 19th, 2013 @ 8:00 pm
The frozen vegetarian BBQ ribs taste just like McRibs.
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eggs baked in a muffin tin = stroke of genius. thanks. :)
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Mmm.. this would have been a way better breakfast this morning then the Cheerios I had! I do make this fairly often but microwave the egg (in a perfect sized ceramic dish I found just for this purpose!) while I toast the muffin. Adding a slice of ham on top of the egg before cooking it is even yummier… and real cheese!! I CANNOT deal with processed cheese, I was raised by hippies and that is just not food. Ick. Your wholesome mass production is very lovely Nick, but then aren’t you tempted to eat 3 or 4 (or 11) though??
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Nick replied: — March 29th, 2010 @ 11:19 am
Haha… yea… I had two when I made them, but can usually stick to one at a time other than that. ;)
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Way to sell it! You go, Boy!
A good breakfast sammich is a thing of beauty. And the great thing is, they take almost no time at all to throw together. Thanks for showing the world how wrong they are about fast food :)
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I second the crunch wrap supreme, but I’d want it to feature ground turkey v. ground beef. (Wow, I’m a picky pants.)
Or the spicy chicken from Wendy’s. I love that one!
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Wow… haha. Lots of favorite fast foods here ;) I’ll see what I can do.
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Cool idea. I make nearly the same sandwich one at a time for a quick breakfast. It takes about 5 minutes altogether–it definitely takes less time than going to McDonalds, and it’s so much better (mainly because of the cheese).
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I love your idea of making fast food at home and healthier. I was telling my mom about some of your recipes and how you're doing this challenge, and she immediately said "Wendy's chili!" So, I would like to submit that as an idea for your consideration :).
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I just made these over the weekend. (I am a little behind I know but I am new to the site) They were great. I added some back bacon and smoked cheddar which proved to be a great decision. One is warming up in the oven right now. Thanks for the great site. I look forward to trying many of the recipes on here.
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Good tip on reheating. Thanks and welcome to the site :)
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Nine ingredients in the muffins, I checked, so well under the 55 in the Egg McMuffin if you're using those, egg, cheese, butter/olive oil.
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Yum! This looks great. I'll be baking English muffins this week. That should make it even better–and cheaper. Great tips and ideas. Thanks for sharing.
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for those freaking on the health part–use all egg whites and less cheese & make your own muffins from scratch.
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I found these on Pinterest and used the photo on my blog. I am a now a follower of your blog and will definitely use your name in place of {source} next time :) Thank you for sharing such a great recipe!
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This is great! We make egg muffins at home a lot, I never thought of the muffin tin- I'm going to tell my hubby about that.
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Brilliant! I came across this recipe on pinterest and pinned it myself. Just came back this AM and made a version but with biscuits because that is what I had on hand. Complete hit and the muffin pan is just genius! Thanks so much for sharing!
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I am sure someone may have mentioned this in your many comments, but as far as cost goes I think you are ahead. If you allowed your child to order a drink for each of those meals, the cost would add up quickly. Not to mention you took one trip the grocery store to make all those sandwiches. You saved several trips worth of gas going to a fast food place for them. I can't wait to try this recipe! Thanks for sharing your mad cooking skills!!
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Stopping by for the first time and just love this post. I make meals for my mom that she can easily reheat. I think she would love these. I look forward to making a batch.
Kindly, Lorraine
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Great post, I usually bake separate eggs in glass or ceramic bowls, LOVE this idea!!!
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Couldn't you make reheating these much faster if you simply didn't freeze the muffin? Make the eggs and freeze them. Maybe even grate your cheese ahead, if you like, or slice the cheese if you don't want to deal with a grater in the morning. It would only take you five or ten minutes to toast your muffin and you could defrost the egg in the microwave. I really think you could pare back the morning prep time.
Maybe microwaving the egg would make it gummy?
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Serving sandwiches for breakfast or catering Fort Lauderdale can be fun because of all the varieties that you can make. Depending on you and your guests' preference of ingredients, you can create a colorful and delicious sandwich that everyone will love!
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Okay, so I didn't read through all the posts and I'm sure somebody else probably said it, but I'm going to say it anyway… you could even take this up a notch by scrambling your eggs in each tin and adding some chopped green onions, mushrooms, bell peppers – anything that you like.
I just showed this post to my husband and he ran to the kitchen and is now barking out questions to me about how to make them. I suppose I should take my computer to him…
Thanks fot the tip! I LOVE this!!!
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can't wait to try these! My husband always needs a quick meal in the morning. With dollar store english muffins and couponing the eggs and cheese, I think I could make a batch of 12 for $6! think i will use sliced american cheese rather than grating. the kids will love these too! thanks!
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I bet these would heat even more quickly in a toaster oven set to 325 (for those of us who are not so much of the morning folks). Also, they may cost more up front, but you save $$ on not buying the large soda and the hash browns you would probably get along with it. Thanks for the tips!
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Make a batch for a quick breakfast on busy mornings.
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Wow!! I never would have thought of making up a “batch” of these and freezing them. I followed a link from MoneySavingMom.com and you had me craving one of these–I’m 4 months pregnant so I’m blaming it on the baby. :) Anyway, I’ve never been a big fan of McD’s, so I wasn’t about to run out and get an Egg McMuffin from them, not to mention it’s 9PM and they don’t sell them now anyway. Well the bread store is closed, but I had a bagel in my fridge, so I scrambled two eggs, mixed in some cheese, toasted the bagel and, after sharing half with my hubby, had a close substitute. One that will do anyway until I can get to the bread store tomorrow to get some English muffins for the real thing. I’m definitely going to try freezing these as I’m not awake enough in the morning to try to make these in time for my husband to have breakfast before he leaves for work. As long as I remember to put them in the oven when we first get up so they’re hot when he’s ready to eat we’ll be good to go. Thanks for a great idea.
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we've been making something similar to this for many many years. actually, i remember my mom making them for supper sometimes when i was younger. we just fried the eggs in a frying pan, smooshing them after flipping so the egg yolk got completely cooked, and putting a slice of canadian bacon in with them. absolutely delicious!! my husband makes one almost every night before work the next morning. he toasts the english muffin, fries the egg with some salt and pepper in the frying pan, then puts ketchup on his muffin after it is toasted. he doesn't put cheese on when he's making them the night before, but puts some chipped or sliced ham in. he wraps and refrigerates it at night, then he reheats it in the morning in the microwave.
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You could make your own english muffins and save even more. This recipe is easy! It calls for all purpose flour but you can make a whole wheat version by replacing some or all of it. Enjoy! http://allrecipes.com/recipe/english-muffins/deta…
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Nick replied: — August 26th, 2011 @ 6:37 am
Yep! This is the recipe I've had a lot of success with: http://www.macheesmo.com/2009/05/english-muffins/
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LOVE this recipe and can't WAIT to try it myself. We're an all organic eating family so getting this at McDonalds would've been an absolute no no for us. But now that I know how to make it I can just grab the organic ingredients I want and have a healthy (and yummy) breakfast!
THANKS!!!
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Great idea! I waited till Thomas English muffins were BOGO at Publix so I spent $4 for 12 English muffins, $1.79 for 1 dozen eggs and about $1.50 for the necessary cheese, so 12 muffins for less than $7.50.
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guess I'll be the one to ask the silly question :/ do you reheat these in the oven in the foil? or on a cookie sheet ?? Just curious since I rarely freeze things and thought this would be a good thing to try.
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Great idea, but I have to say my oven reheated sandwich was not very good compared to the fresh one I ate when I first made them. It took forever to heat up and then the yoke was still cold and the whites were rubbery. Maybe if I cooked the eggs less in the first step for next time, but I'm not sure reheated eggs are all that tasty. Would make a nice breakfast for a crowd though.
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Saw your fabulous egg cooking idea on pinterest, and applied it to my eggs Benedict! I always have to make at least 15 for our family, (of which 3 are hungry men-1 who plays highscool football and can eat!)It made it so easy making the eggs in the oven! They cooked while my English muffins toasted in the oven at the same time!
I’m making your egg sandwiches for the freezer next for my guys!
Thanks so much!
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Just made these but added Canadian bacon to them. Hopefully this will be the end of my drive thru breakfast!
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Just want to say a huge "THANKS!" for this great idea! I'm making my 2nd batch of a dozen, then freezing for my husband to eat for breakfast . . he leaves for work at 6:45 and I've always wanted to be the kind of wife who cooks for her man before sending him off into the world .. but, well, you know.
Anyway – now he thinks I'm the best wife in the world and actually thanks me every day for making these for him!
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I pinned this on pinterest a while back and now I'm doing it this morning. I'm so excited to see how they turn out. Thanks for the share!
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I would make and freeze only the egg, reheat just the egg at 50% for a minute at a time until hot while toasting a fresh english muffin. Slap the egg and a slice of cheese on the fresh toasted english muffin and voila… done in just a few minutes.
To freeze for later convenience: I would lay the cooked eggs on a parchment lined cookie sheet until frozen then just shove them in a freezer bag or container for easy grabbing in the morning.
Also, an egg and cheese mcmuffin with no meat is $2.49 at my local McD's.
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I've made these a few times now and my kids love them! We have been playing around with microwaving them, and it DOES work, and pretty successfully, we find. What has worked for us is microwaving on defrost for 3min and then removing the egg and microwaving JUST the egg for about 10sec. Obviously, microwaves differ, but defrost seems to be the way to go. Thanks for a great recipe!
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TOTALLY trying this, with Canadian Bacon! Thanks. And Pinned it as well.
The Kidless Kronicles
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I bought a microwave egg cooker (holds two) for about $2.50 at the grocery store and make something similar every morning. My kiddos just like the egg; no cheese, no meat… (gotta love easy-pleasers). Anyway, while I'm toasting the english muffins (which, while not organic, I can get for only $1/6 at our local Albertson's) I nuke the eggs, butter the muffins, then hand them out with a paper towel to each kid as we head out the door. I don't think it takes more than 10 mins to make 4 of them!
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thanks for this idea! i made them for a work breakfast for 36 today. cooked the eggs and muffins last night, assembled and bagged them all today, let everyone microwave their own. for the groceries to make these i was under $40 for our whole crew and i know if i picked up fast food, i would have been over $50. sure it look a little bit of time, but everyone said they were better than the fast food version.
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Thank you! yummmmmmmmm
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I came across your recipe last night and knew immediately what I wanted to make for my kids and their sleepover guests for breakfast. So, this morning I got everything going – umm, super easy…took maybe 3 minutes to get everything together and start cooking, the oven took longer to heat up than to prep! I followed your directions, and while it was cooking, i got to get my vacumming done — it was so refreshing not to have to spend another meal standing over the stove the whole time, I got my chores done – an extra plus!! Well, the results were amazing! These were way better then McD’s, and for a house of kids to say so, that really means something. Tis recipe is going into my arsenal forever, thank you so much for sharing!!
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Can you do these with scrambling the egg and then baking it after that???
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Nick replied: — October 12th, 2011 @ 8:53 pm
Sure! Shouldn't be a problem at all.
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wendy replied: — November 1st, 2011 @ 4:54 am
I scramble mine in advance in the bottom of a measuring cup in the micro, or scramble a “sheet” of eggs and use a bisquit cutter. Putting frozen round sausage patties into the sandwich gives them a lot of flavor when they reheat.
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Not sure if someone already commented this, but Egg McMuffins from McDs are actually almost $3 each (when they are not on special, like buy one get one).
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I do not know if anyone has said this before, as I don’t have time to read over 100 comments. But we tried this today and it works with Egg Beaters. (1/4 cup=1 egg.)
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We make an individual version of these breakfast sanwiches and cook the egg in a coffee mug in the microwave! We wipe the inside of the mug with a little oil, break the yolk ( or it will explode), and cook for about 20 – 40 seconds until egg is done. Then add to toasted English muffin with cheese and Canadian Bacon if desired.
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Made these a week ago and froze them. I am now having a hard time reheating them in the oven. The egg and sausage (I added a turkey sausage patty for some protein.) would be cold and the muffin would be a little to toasted. So I took the directions off the Jimmy Dean breakfast sandwiches and microwaved one. It worked great. Wrap in a paper-towel cook 1:30 minutes on defrost then flip and cook 1minute on high. The egg and sausage was fully cooked and the muffin was nice and soft. Yummy!!!
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Thanks so much for this recipe! I have made them twice now. I bought English muffins for .89 a package at the hostess bread outlet. I added sausage as I got that for $1/12 oz roll. So yummy!
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I am trying this today, is it okay to cook the eggs, freeze and add the cheese, meat, etc. later? I love this idea. Great to make for my husband and I, or to make in advance for company. what a great idea!!!!
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Nick replied: — November 6th, 2011 @ 10:47 am
Sure, but that doesn’t really save you that much time. The eggs take just as long to cook as the meat so you could just cook them at the same time later on.
The real time savings comes from making the whole sandwich and freezing it.
Good luck!
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I’m just wondering about the cost of heating an oven to 350 degrees for 25 minutes for one breakfast sandwich. My oven is electric, and I try to use it as little as possible. In the interest of saving energy I wonder if defrosting it first would make it quick to warm up in a pan instead? Anyone else have ideas about faster/less energy ways to warm these sandwiches up- without resorting to the microwave? Otherwise, I’d deal with a soggy muffin…
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Kenda replied: — November 9th, 2011 @ 9:27 am
Andrea posted a good solution on 9/21: Prepare and freeze just the cooked egg, and instead of baking the whole sandwich in the oven, nuke the egg and toast a “fresh” muffin, slap ‘em together and go!
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Thanks, Mama, for a great recipe! I make these when we are camping but never thought of making them at home and freezing! Awesome!
Loved that you didn’t use “plastic cheese” as my kids call it. ;-)
When camping, I also give the kids the option of adding red onion slices, olives, tomatoes, lettuce…and they do!
btw, if you buy the day old muffins at McGavins, you can get 6 for $1. You can get whole wheat, sour dough, etc.
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Nick replied: — November 10th, 2011 @ 8:28 am
I’m so far from a Mama it’s not even funny, but thanks for the comment! :)
Glad you liked them.
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Oh my, I didn’t know you could freeze these! Thanks for the tip!
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I just made a batch of these, but with home made English muffins. It was cheap and easy! http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=121541&origin=detail&&Servings=36 This way there are no stabilizers or additives at all and all of the ingredients are ones I am happy with. The English muffins can easily be made whole wheat (I do half and half) and the eggs and muffins can be baked at the same time.
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i didn’t read your other comments but i was thinking about how to reheat them quickly…couldn’t you just freeze the egg?? then all you’d have to do is reheat the egg in the micro while the english muffin is in the toaster. You could always keep the english muffins in a bag in the freezer next to the eggs to make sure you have some on hand.
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Nick replied: — November 15th, 2011 @ 8:18 am
I think that would work great Andrea!
Good luck!
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Brilliant! I’m a huge breakfast sandwich fan, so I cannot wait to try this out!
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I make mini quiche in muffin tins, and then we reheat those in the microwave while toasting an english muffin at the same time. Only takes about 3 minutes to put together. I put some finely chopped spinach in the mix and top them with cheese. A great breakfast for the kids!
I can get eggs on sale for $1.99 and whole wheat english muffins for less than $4/doz so it’s a pretty inexpensive breakfast or lunch for the kids (pop it in a wide mouth thermos for their lunch).
I am all about the muffin tin cooking. Perfect portion sizes and it’s easy!
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An egg has 4 g of saturated fat.
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Nick replied: — November 18th, 2011 @ 10:03 am
A large Egg has 4-5g of fat. Only 1.5-2g are saturated.
http://nutritiondata.self.com/facts/dairy-and-egg-products/111/2
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I’m guessing you could scramble these, right? Would they take the same amount of time?
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Jodi replied: — December 1st, 2011 @ 7:53 am
I scramble one egg at a time for one minute in the microwave.
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Try thawing the sandwich out over night first and then try microwaving it. Might not get as soggy that way. Just FYI.
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I love this idea! – It never occurred to me to bake the eggs in a muffin tin. Perfect for having a lot of overnight guests over the holidays too!
Thanks for posting.
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brilliant & delicious! plus, a great way to use more eggs from our backyard flock. thanks!
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The best way to reheat these is in a panini (sandwich) press. Gets them toasty and melty. You can also use a toaster oven, or thaw a minute in the microwave then turn your toaster on its side and slip in the sandwich for a crispy crust. Love the idea to use a muffin tin- so much faster than doing 1 or 2 at a time on the stove. Bet you could use a jumbo muffin tin to get an egg that’s a better size for the muffin. Thanks for this!!
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The trick to reheating muffins like these in the microwave is to wrap them in a paper towel. It works well. I have been happily eating these almost every day lately and what works on my microwave is:
1. Take frozen muffin out of plastic and wrap in paper towel.
2. Microwave for 1 minute on 30% power.
3. Microwave for 1 minute full power.
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I made these tonight and they were so yummy!! So thrilled that I found your blog and this great recipe/how to. Thanks!! :)
Here is the link to the post, I linked back to you giving you the credit for the how to. :)
http://createbellacreate.wordpress.com/2011/12/01/homemade-egg-mcmuffin/
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Eileen replied: — January 1st, 2012 @ 6:24 pm
I also plan on making these, I was actually planning on putting it up on my blog with my own tips also. I will also credit you.
I was thinking of making 6 whole wheat and 6 plain.
When I make Bacon, I make the pound, put it in on a jelly roll pan (sprayed with non stock spray) the oven on 450 for about 20 minutes, and freeze the rest for quick Bacon anytime.
I am always running out of the house on my way to work, and we have an industrial toaster, so, throwing this in my bag on my way out the door, and having them ready for my son and my boyfriend is great because keeping them plain lets them leave it be, or I can see my son cooking up some sausage or adding Bacon. I find foil to be preferable because you can recycle it, and you can use it to heat the muffins the way you prefer.
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I can scramble the eggs and bake them too, right?
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I’ve often made my own McD’s-style breakfast sandwiches at home. I like the idea of making the eggs in a muffin pan!! Also, in fairness (and I’m NOT saying the McDonald’s version is a simple, fresh option!) the at-home version has more than 5 ingredients too… english muffins and cheese both contain more than 1 ingredient!
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Love this. Here are a few ideas that popped up while reading this: 1) up the gourmet factor by baking a quiche filling in the muffin pan instead of just the eggs. 2) Oil the muffin pan with bacon grease for a little bacon flavor with the same fat. 3) Use very lean meat varieties and put them in the bottom of the cups before you break the eggs. 3-4 mornings a week one, the other, or both of us is out the door by 4:30-5:30 AM. This is just the thing to haul out with us.
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Try adding a small layer of Bacon Jam, found this recipe the other day and added to the sandwiches this morning and YUMMMMMMMMMM!
http://tideandthyme.com/index.php?s=bacon
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This is such a great idea. I couldn’t wait to make these myself! I tried it out and added some prosciutto to the sandwiches. MMMmmm they are the perfect on the go breakfast before work. I featured them in my blog with credit to you! Please check it out! Thanks! http://fromgardenstatetogoldenstate.wordpress.com/2011/12/07/eggtastic-sandwiches/
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FYI…I was curious about the cost of an egg muffin and a search revealed the price to be anywhere from $1.32 (location not disclosed) to $3.29 in CA. So, in terms of economics, not to mention convenience, taste and health, homemade is better on all counts. Thanks for the idea!
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I was going to say, Egg Mc Muffins (with Ham) are over $3 here… so this is much more economical.
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I’m fixing these for my family tonight! :) I’m also adding Canadian bacon. If I like them I plan to make a whole bunch to freeze for when I have my 2nd baby (due in 8 weeks)
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I’ve been wanting to make these at home for years, but thought I needed a special contraption to cook the eggs in. Muffin tins? I love it! I have those! My favorite breakfast sandwich of theirs is the Sausage, Egg, McMuffin. Might try to make that. I don’t know for sure how much one sandwich costs at my local McD’s, but I’m sure it’s well over $2.
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http://barbarasbeat.blogspot.com/2012/01/dadtrepreneur-cook-of-day-breakfast.html
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Love this idea, with a family of 7, it sure does save me time making a bigger batch then the old 2 slice toaster and doing them 1 at a time.. Thank YOU!
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Another reason this will be better (and probably another reason they work out a little more expensive) is that you can use free range & organic eggs!
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I can’t believe I’ve never thought of doing eggs in a muffin pan. I discarded the idea of serving corned beef hash with eggs on top when I was planning a brunch because the thought of poaching 18 eggs was so daunting.
I’ve been wondering if I should purchase a smaller muffin pan to fit in my toaster oven just for every day breakfasts. Now I know — yes.
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we love to make egg mcmuffins at home. might I suggest sour dough roll in place of english muffins. socks… off! ;)
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Michelle Markus replied: — February 4th, 2012 @ 1:56 pm
best comment ever.
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Just made these for my son-in-law. He said they are delicious! Will make them for the men at church on their next work day.
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This is such a great idea! I have a 15-yr-old soccer player who is constantly hungry, and this will be a great thing to have in the freezer. Thanks!
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Just wondered if you have any ideas – how many calories per sandwich?
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Tried these today. It really is a great idea to cook the eggs that way. I scrambled them before cooking b/c I thought it would be better that way if the yolks were not going to be soft anyway. This would be a great way to make eggs with a soft center for eggs benedict, etc.
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The egg doesn’t reheat well. We took from freezer and warmed in toaster oven, egg was still frozen. Had to microwave just the egg for over a minute. Then, the whole thing was disappointingly chewy and blech. We won’t be doing this again.
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Nick replied: — January 16th, 2012 @ 8:49 am
Erin, I reheat them in the oven while I’m getting ready for work. It takes about 20-25 minutes, but works great. Just wrap them in foil and stick them in a 350 degree oven.
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What about freezing the eggs separately? Heating only the egg, then just popping them into the muffin. That might work and still be fast and simple.
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I’m not sure I get what the point of this is. It would take less time to make one every day than to heat it up for 25 min in the oven from freezing :/
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Nick replied: — January 16th, 2012 @ 8:50 am
Time wise that’s true, but the point is that you don’t have to be actively cooking anything while they are reheating in the oven.
I toss mine in, go take a shower, get ready for work, and then my breakfast is ready to go.
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To make things quicker in the morning, why not just microwave the egg while toasting the bun, grating cheese, etc.
A standard sized coffee mug is the PERFECT size. Just oil it and crack in an egg. Cook it according to your microwave’s instructions (I shake on a bit of montreal steak seasoning first).
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I have a question: I made these this morning and when I took the eggs out of the oven there was a thin “crust” on top. It was kind of like a crusty skin. Any idea how to get that not to happen? Or what I did wrong? THANKS!
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GREAT recipe and idea… I have been buying the frozen Jimmy Dean sandwiches and these are MUCH cheaper and just as healthy if not more so due to the turkey sausage etc I am using! Me and my husband’s grumbly morning tummies thank you!
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could you freeze just the eggs?
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This is great because I can use gluten free English muffins. I can’t eat the ones from McD even if I wanted to.
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I can’t wait to try this next week. Thank you!
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I’ve been trying to lose weight & at just 300 calories, McDonald’s Egg McMuffins are great, but after paying $3.45 for one this morning, I decided to search the web to see about making them myself! Going to try these tomorrow….THANKS!!
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A friend linked this on facebook and I can’t get over how genius it is. I’ve made McMuffins at home in the past, as well as Big Macs, because I figure it’s cheaper and better ingredients. The technique here is brilliant, I’ve been trying to come up with more ways to make breakfast at home for my husband that doesn’t involve me getting up at 5am like he does. This is perfect, he can just pop it in the microwave at work or before he leaves! Thank you!!!
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I think that you are forgetting the ham, Egg Mcmuffins come with a thin slice of canadian bacon on them. It is done this way to better recreate Eggs Benidict that the egg Mcmuffin is based on (Ray Krocs favorite dish).
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Yippee! Made these today for my niece. She is in high school and in her rush out the door doesn’t always have time to prepare breakfast. I added sausage to the muffin tin and then whisked the eggs with a wee bit of baking soda and a 1/4 cup of milk and poured over the sausage. I made a plea for broccoli but my niece wasn’t having it. I used organic eggs which I hope makes it a tad healthier. Used sharp cheddar. Thanks so much!!! One more note, I only had 6 English muffins so she will just microwave the 3 egg/sausage muffins that aren’t in sandwich form.
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We had these for breakfast-for-dinner last night, and let me tell you they were a hit! My fiance wanted sausage egg mcmuffins so each one had a sausage patty on top as well. Cooking the egg in a muffin tin in the oven is such an awesome idea, I can’t believe I never thought of it before! What a great way to fix a bunch of these without having to stand over the stove all evening. I just started the sausage on top of the stove, put the eggs in the oven, set the timer for 10 minutes, then flipped the sausage, stuck the English muffins in the oven and set the timer for another 10. By the time they were done, the sausage was done too. Perfect! And delicious! I will definitely make these again. Thanks!
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I made these today for my boyfriends birthday breakfast!! They were a hit. Thanks for sharing
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I can’t believe I never thought of cooking them in the oven like that–in a muffin tin! You’re a genius!
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Thank you so much for this foodie idea! I made some in my skull cupcake tin to add a spooky touch and they came out perfectly!
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What a great idea! I’m making them right now actually! Perfect for breakfast on the go! I’m going to just freeze the egg part as opposed to the bread and cheese. I just figure you can pop it in the toaster and pop the egg on it once its toasted. gonna give it a try anyways!
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Since when did McD’s have their Egg McMuffins for $1?!? Where I live they are just barely less than $2. This is so much cheaper and they do taste so much better! I like a piece of Canadian Bacon or Ham on mine.
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I can’t wait to try this. My kids love these when I make them, but I don’t have a lot of time making them in the morning. Freezing is a great idea, then I can use my nuwave oven to reheat them in the morning. Much faster than the oven :-)
Thanks again for sharing.
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There are not 55 ingredients in an egg mcmuffin. If you looked at the ingredients on your package of cheese and muffins you have displayed, you may come to the conclusion that your muffins have just as many “ingredients” as the classic sandwich. Before you slander a product, you need to have done your homework.
I have worked there for 14 years and am a restaurant manager. To dispell some of your misinformation, we use all quality products. Take a look at McDonald’s.com to see our commitment to nutrition and the products that we use. We use only the best ingredients. Our classic sandwich has 300 calories. I would bet that yours has more. . .esp with that tiny smear of butter. It is a great product at a great price. . and if you are someone that works, has a family and countless other obligations. . . a stop at a local McDonald’s for a delicious, healthy and quick breakfast is a great option. Good for you to make your own, but I would bet any amount of money that I could make a muffin at my restaurant that would wins hands down on quality and flavor to yours.
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Nick replied: — February 10th, 2012 @ 9:21 am
Hi Leanne, thanks for the comment. I do lots of research on McDonald’s products. Trust me… there are a lot of ingredients in a McDonald’s egg mcmuffin including high fructose corn syrup and other unhealthy additives. Even the eggs have multiple ingredients.
http://www.mcdonalds.com/us/en/food/product_nutrition.breakfast.275.egg-mcmuffin.html
I fundamentally disagree that it’s a great product at a great price.
Your sandwich may only have 300 calories but because of all the additives, it also has 1/4 of the recommended daily sodium intake and 85% of the recommended cholesterol.
And yes… I would gladly accept your challenge.
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stephanie replied: — February 12th, 2012 @ 11:06 am
Nick is correct on all accounts.
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Thank you….the family loved them!
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Hi Nick,
Thanks for sharing this. I’m so with you on this one. I personally love the taste of the homemade one. My daughter loves it so much she had 2. She’s super excited to have them for breakfast, since we have a tight schedule in the morning. She said it taste so much better than McDonald’s sandwich, specially the cheese. I also grated the cheese myself and the flavor is so much better than the processed individual cheese.
:-)
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I like to make these for breakfast, but instead I drop a Thomas muffin (100 calories each) into a toaster while I prepare the rest. Spray a small glass bowl with Pam and put 1/4 cup of egg beaters in it. Cook in microwave 30 seconds, turn, and another 30 seconds it is perfect. Add one slice of Kraft fat free sharp cheese and 1 slice Hormel 95% fat free canadian bacon, and you have yourself a fast, wonderful breakfast!
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You’ve inspired me to try my hand at a vegan version of these! I’ve never bothered in the past, because I just assumed it would be impossible. I never considered using a muffin tin. You are awesome! <3
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This may have been addressed in earlier comments, but I confess I have not read through them all. McDonald’s Egg McMuffins also include Canadian bacon, not just egg and cheese as on your version, which might account for the higher sodium levels and, in turn, also make your version even more expensive. If you’re going to do a cost comparison, please compare apples to apples – or in this case, muffin to muffin.
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Emily @ Joyful Abode replied: — February 12th, 2012 @ 11:40 pm
McDonald’s also doesn’t use organic eggs, and their “cheese” is probably “pasteurized process cheese food” and not actual cheese.
So… apples to apples? I’d rather have homemade any day.
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Heather replied: — March 3rd, 2012 @ 6:55 pm
Exactly!
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deb replied: — March 4th, 2012 @ 8:05 pm
McDonald’s charges about 2.69 for these and they taste like cardboard. I toast my muffin, add a slice of cheese and Canadian bacon and zap my egg in the microwave for about 30 seconds then assemble. It is thousands of time better than McDonald’s and cheaper to boot.
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Nick replied: — February 13th, 2012 @ 7:27 am
Hey Amanda, their website allows you to toggle off ingredients. I made sure to toggle off the bacon before comparing.
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Kristen replied: — February 13th, 2012 @ 1:09 pm
Actually Amanda, McDonald’s does have Egg McMuffins on their menu that do not include Canadian Bacon, so this recipe is exactly the same. I’m a vegetarian, and was surprised to find out that I could order a meatless version. Thanks Nick for the great recipe and tips! This is so much better than the fast food version!
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Aja replied: — March 8th, 2012 @ 12:40 pm
McMuffins used to be my mom’s and my “special treat” on Sunday mornings because we couldn’t eat anything else off the menu, being vegetarians.
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jj replied: — February 28th, 2012 @ 10:27 am
“Less Sodium. One McDonald’s Egg McMuffin (with no sausage or anything) has 580g of sodium, about 1/4 of what you should be eating every day.”
Before you fly to the defence of the gargantuan chain restaurant with more lawyers than real chickens, Amanda, you should perhaps consider reading the article, in full.
This is a fantastic example of how easy it is to make those fast food classics at home, and with quality ingredients.
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These english muffin sandwiches are awesome!!! Sooo easy, tastes great! Freezes so well too! We can control the fat and sodium.
We only made 6 but will make more since we know we LOVE them.
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I’ve been making my own version of the egg mcmuffin for a couple/three years. I use an English muffin mold to make the egg and add whatever chopped veggies I happen to be craving. If I’m making a ton, I just freeze the egg part and toast the muffin while the egg is reheating.
I do like the idea of making these in the muffin tin, though. Would be a heck of a lot faster. Definitely giving this way a try. Thanks for the idea!
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I tried this. I was so paranoid about making sure the eggs were cooked through I cooked them too long and they were a rubbery puck. But at 20 minutes the tops still looked very wet so I thought the middle must be even worse.
Some snowy day I am going to do it one egg at a time instead of wasting 12 and try and figure out the “best” time for my oven and doneness because this was brilliant!
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Amanda replied: — February 14th, 2012 @ 12:32 pm
that is exactly how mine turned out and I did a dozen also. I am wondering if maybe we used too large of an egg? Mine seemed wet and goopy on top so I let them cook til done but the texture after was of plastic, spongy feeling. maybe if we use a medium egg? it would be less thick and cook thru without the nasty texture. definitely try less next time. I have a dozen cooked eggs sitting in my kitchen wondering what to do with them now. still a good idea, just need to work on our execution lol
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Christina replied: — February 27th, 2012 @ 11:16 am
I had the same result and so cooked for longer and now they’re way overcooked. I also baked them from frozen for 20 minutes in my toaster oven without pre-heating and the muffin was hard as a rock. That’ll teach me not to bake these while I’m getting ready!
Thanks for a great recipe; I look forward to making it better next time!
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Hi! I just made these since I had all the ingredients. I planned on serving some soon when the kids get off the bus for a snack and freezing the rest. my eggs came out rubbery…kinda like a plastic coating on them. anyone else?? Not sure what I did wrong… I mean it’s only a couple simple steps. I had large eggs too so they were thick. I think next time I will scramble with a little milk, add less egg to the tin and do it that way. nice blog, thank you.
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Nick replied: — February 14th, 2012 @ 1:19 pm
Hey Amanda, yea… it might help to scramble them a bit. Normally rubbery eggs are due to overcooking or high heat. I wonder if maybe your oven is burning a bit on the hot side? Have you tried checking the thermostat with an oven thermometer?
In any event, scrambling them will give you some more leeway for sure. :)
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ashley replied: — March 6th, 2012 @ 8:09 am
I do scramble my eggs because i don’t really like the whites and it works good I cook them in the oven for 15min but they seem to rise A LOT so I just cut them in half and it works great but today will be the real test usualy I just make them to eat but today I’m trying a reheated one so we shall see
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I too overcooked my eggs the first time, I’m looking forward to making some more, just without the yoke, I will be cooking the egg white only. They will be eaten in my house much faster. Thanks for the inspiration to make breakfast much easier, healthier and still really tasty. :)
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I pay 2.91 for those at MCD.
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Sarah replied: — February 23rd, 2012 @ 8:04 am
Haha i know!!!
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Donna replied: — March 4th, 2012 @ 8:02 am
Actually, my total cost for 12 was around $6.00. That cmes to 50 cents each. :0)
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What an awesome idea – about to email the link to a friend who has 3 boys. Thanks for sharing – love finding practical stuff like this.
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I make my bacon in the oven to. Just put the oven on 400, put your bacon on a jelly roll pan and in about 15 minutes you’ll have bacon. I turn it once, pour off the fat and get it to the crispness we like. It might be good to put bacon on this little sandwich, YUM! Thanks for the recipe!
Aline
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Christine replied: — February 20th, 2012 @ 7:43 am
Put the bacon on a broiler pan.
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Joanne replied: — February 23rd, 2012 @ 8:27 pm
I line a cookie sheet with foil, put the bacon on a cooling rack and place on cookie sheet. Nice crisp bacon, fat drains right off and easy clean-up!
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Love this! I have 5 grown kids plus there respective mates and this makes breakfast(or after the bar) a snap. Going to add fresh spinach and alittle hollandaise sauce for a brunch! Thanks!
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As for cooking bacon, I place it on a cooling rack on the cookie sheet. Fat drips off perfectly! Might take a bit longer to cook as it’s not “frying” in the bacon grease but baking.
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I was inspired by your idea made my own mini omelets today. I’m pretty thrilled! I scrambled the eggs and added chopped up onion, green pepper, and ham then some salt and pepper. I will freeze them so my husband can grab them on his way out the door in the mornings. I added some cheese to the top, but next time I will remember to bake it inside too. They’re really fantastic! Thanks!
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We make these all the time, but one at a time as desired. I crack an egg into a small bowl, swirl it around a bit to break the yolk, then microwave for 1minute. Meanwhile, pop an English muffin in the toaster. Lay a slice of Canadian bacon and sprinkle some cheese on top of the egg and microwave for a few more seconds. By this time, the toaster has finished and you assemble the parts. Takes just a few minutes and easy enough my teenage son makes them often.
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Robin replied: — February 19th, 2012 @ 4:13 pm
That is close to what I do. I have a round plastic storage container that is the same size as the English Muffin. Spray butter cooking spray on the bottom, pop in the micro for 1 minute. Stop it at 10 seconds left, add the ham or bacon and finish. Take out and put cheese on top. By this time muffin should be ready from toaster. Assemble and enjoy. If you like all egg cooked, break yoke, if you like the yoke a little runny, leave it alone. Works every time.
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I love this idea! I read some of the comments, and you have to consider “CARRY OVER COOKING TIME”. Since eggs are easy to over cook, it seems to me that while they’re cooling they are still cooking. I’m going to try this asap.
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what I really LOVE about this is that you are NOT meaning for them to be reheated in the microwave! Mine broke over the summer and I made a choice to not replace it. We use a toaster oven for reheating now…
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I am not sure if it has been posted or not as I have not had time to read all the comments…but I used to work at McDonalds and egg mcmuffins are more along the $2.50 range…So that would make this way cheaper and if you use less expensive products, still making it healthier, it would be even cheaper! Thanks for the idea!
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What about for us folks at high altitude? What changes, if any, would we need to make?
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I made these, and froze them and when I put them in the oven to reheat, the muffin was hard as a rock! So disappointed! :(
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I’ve made these in the past, but went through the laborious process of cooking each egg individually in a pan, which was awful. Just made them again but jumped off your idea of a muffin tin with a muffin top pan. It worked great! The circumferance of the muffin tin seemed to me to be a bit on the small side compared to the english muffin, but the muffin top pan was the perfect size to make the egg fit the muffin. I did scramble the egg because that’s the way I like them and so I wouldn’t have to worry about uneven cooking. Great post!
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I love this idea so much! I featured a link to this post in my roundup of freezer breakfast meals. Thanks!
http://www.nestcandy.com/2012/02/make-ahead-freezer-breakfast-meals.html
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We love these sandwiches. I have a whoopie pie pan that I bake the eggs in so that they are thinner and bigger- more the size of the english muffin. The only problem I am having is that the eggs are sticking to the shallow non-stick metal pan that I have sprayed with a cooking oil spray. I would think that they would slip right out. Does anyone else have trouble with that? I would welcome suggestions on how to remedy that.
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Jennifer replied: — February 22nd, 2012 @ 10:51 am
I did butter and the eggs came out fine once I ran the dull side of a knife around the edge. Try butter next time.
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Christina replied: — February 27th, 2012 @ 11:19 am
I used cooking spray and a silicone spoonula and they came out perfectly!
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Did this last night and should have read the comments first. My eggs turned out rubbery at 15 minutes too and my oven is set perfectly at 350* and has a thermometer in there to gauge it so I know it’s accurate. I would recommend 8 minutes and check them.
HOWEVER my BIG problem now is cleaning my muffin pan. It’s a black non-stick one and I coated it in butter first but it will not come clean short of scraping it with a knife or my fingernail (gross) and I soaked it over night even. HELP! I’m about to throw it out.
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Nick replied: — February 22nd, 2012 @ 10:53 am
Hmm… not sure on that Jennifer. The eggs really shouldn’t stick. I might try a different pan. Also, are you using butter or margarine? Margarine won’t work as well in my experience.
Some people have had success with pam or something also.
Good luck!
PS. I’m going to adjust the recipe a bit to account for the comments on cooking time.
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Jennifer replied: — February 22nd, 2012 @ 11:01 am
I did use butter (it makes everything in life better right? lol). I will look up a few cleaning methods online and see if I can save it.
Recipe was yummy regardless! My husband and kids devoured them and I will make again.
Another comment….I also thought cooking the english muffins in the oven dried them out too much. So I will either toast them in a traditional toaster or try broiling them for 2-3 minutes next time.
Thank you for publishing such a time saver. I had dinner out in about 30 minutes last night which was a record!
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Nick replied: — February 22nd, 2012 @ 11:04 am
No problem! You might also be interested in my Quick and Easy meals section…
http://www.macheesmo.com/category/recipes/quick-easy/
I have lots of under 30 minute meals in that section of the site. :)
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i love making these!!!!
they are so easy…I used bacon with
mine….besides bacon mekes everything good!!!!
everyone should try these!!!!
Sarah
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Thought this was very clever. Need a “fast breakfast for everyone” at the beach this summer. Will definitely try this one!!!! Thank you!!!!
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I am so going to do this at my Gran Camp this summer! Thanks!
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I made these tonight w/ the idea of freezing them for later. I live in a house full of men…needless to say, it was dinner. Easy to assemble and hit the spot. Thanks!
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I do mine in the microwave and generally do them at work…I have a round plastic container thats got a snap on lid and I just toss them in for 23 seconds, toast my english muffin and when the eggs done I toss a half slice of cheese on the egg and then onto the muffin
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This would be really great to do with egg whites!!! I shared this with my Crossfit Box! Thank you!
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i’m having a lot of trouble re-heating these after freezing them. i tried in the microwave, and all i got was lava-hot, soggy muffin and still-frozen egg. i tossed that one and then tried the oven method. the muffin burned and the egg was still partially frozen. any other suggestions?
it worked well for immediate consumption, but i feel like i wasted 5 other eggs and muffins.
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Nick replied: — February 29th, 2012 @ 7:46 am
Heya! When you reheat them in the oven, keep them wrapped in foil. That will keep the moisture in and make sure they reheat slowly. it takes a bit longer but the end product is great.
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Ginger replied: — March 31st, 2012 @ 2:18 pm
You could also try taking one out of the freezer the night before and putting it in the refrigerator so you don’t have to warm as long. Just a thought.
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Destroyed my muffin tin. Not at all what I was hoping for!
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Joy replied: — March 2nd, 2012 @ 3:30 am
Oh, and I used butter, like you said. I also followed the other instructions exactly.
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Nick replied: — March 2nd, 2012 @ 1:50 pm
Hey Joy, sorry to hear that! What kind of muffin tin were you using?
Also, if you soak the muffin tin in hot water with a bit of soap, it should loosen after an hour or so. You should be able to clean it.
Good luck!
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Hey Nick!
Awesome idea….instead of McD’s I LOOOOVE Dunkin Donuts Egg Whites Veggie Flatbread which cost significantly more than the McMuffin. Any suggestions for using Eggbeaters and chopped veggies and doing something similar to this? Cooking temp/time?
Thanks!
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Nick replied: — March 5th, 2012 @ 8:18 am
Hey Amy, I would saute the veggies quickly, then add the eggbeaters to muffin tins (be sure to oil the tins). They will probably need around 15 minutes to cook through.
Then remove each egg and slice it in half so it lays flat. Pop that on your flatbread with the sauteed veggies and some cheese and you’re all set. :)
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You forgot the meat! Gotta have a slice of ham or bacon. Plus, they taste really good dipped in maple syrup as you eat them.
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The best way to add pepper and/or hot sauce is to add it to the raw egg and let it cook into it. Works wonderfully, with no mess.
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Actually, the total cost is about $6.00 for twelve. That comes to about 50 cents each. May be a little more or less depending on where and how you shop. Anyway still better for you and you don’t have to spend the money for gas to get there. Thanks for the post! :0)
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I haven’t tried this… yet! Great idea. McDonald’s also pops the yolk when making the eggs for the McMuffin. They just stick the spatula in the ring and give it a quarter turn. Their eggs are poached. I wonder if you were to put a pan of water in the oven, it would make it steamy enough to perhaps be less rubbery? I don’t know, just a guess.
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This is awesome! I having been thinking the same thought-why not make it at home? Especially when one Egg McMuffin is almost $3!
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I wonder how long you would cook them in the oven if you want a runny egg?
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Nick replied: — March 11th, 2012 @ 4:23 pm
Heya, so if you wanted them still runny in the oven, I would check them around 10 minutes, but it depends on the size of your eggs really.
If you’re freezing them though, it’s pretty much impossible to do a runny egg because after freezing and reheating, it’ll be gross.
If you want to eat immediately though, you can do it.
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This was so delicious and easy! I don’t have a creative bone in my body and the eggs in the muffin pan was a wonderful idea. I wish I could post a picture of the finished product, you’d be so proud. Thanks for the wonderful idea!
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I’m sure someone has posted this already, but I thought I’d share it anyhow. If you *don’t* want to make a huge batch (no room in the freezer, only egg-eater in the house, etc.) you can use the ring lid to a canning jar to shape the egg in a griddle or frying pan. Spray the ring with cooking spray, put it lip-down on the (sprayed or buttered) griddle, and crack the egg in it. A friend of mine use to make these this way all the time.
And thanks for the price breakdown, and the … 55 ingredients? I’ve avoided McD’s for a long time, but I still occasionally break down and buy a sandwich at DD. I’m sure I could make something like this ahead of time for myself and avoid paying $3 for a sandwich with fake egg that I just take off anyway.
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What is the point of this if you have to heat it in the oven for 20 mins anyway? lol seems kind of a waste of time. just make it fresh, eggs are not hard! pop in english muffins in the toaster while cooking and you will be done in less than 20 mins..
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Nick replied: — March 11th, 2012 @ 4:19 pm
Right yea… it depends on schedule. For me it saves time because I can pop it in the oven, hop in the shower or whatever, get ready, and then breakfast is ready.
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i have never liked muffins – not my choice , but i do love homemade biscuits. I just wonder how this would work if you use biscuits ?
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Nick replied: — March 11th, 2012 @ 4:18 pm
It should work great! Good luck!
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Wow, thank you for this! And I appreciate your philosophy. Families (and individuals) need to learn that cooking at home is such a healthier and usually cheaper way to live. While your “McMuffins” are a bit more expensive than McDonalds’ version, just imagine the health effects of eating McDonalds’ McMuffins: high choloesterol, fatty fatty fatty, and a whole mess of chemicals to make the “making” of these fast for each franchise. With all this crud added to the “food,” your version takes better care of us, therefore less negative health issues. Again, thanks for the yummy, healthy, and FAST alternative! :)
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These sound great & I love make ahead meals that save time. However, they take longer to reheat than they do to make. I’m not sure I see a good reason to make so many ahead of time just to freeze them. You’re not saving any time and the convenience is extremely minimal. I do however think this is a fantastic idea for a large (or small) family to get everyone out the door in a reasonable amount of time with very little clean up. In today’s fast pace lifestyles sometimes we need healthy food for on-the-go and I think this fits the bill. Well done!
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I’ve been making eggs for the English Muffin sandwich in the microwave. I put my muffin in the toaster. I put my egg in a small shallow pyrex bowl, adding approximately 1/2 tsp water, and stir a few times with a fork. Place the egg in the microwave and zap for about 20 seconds. If it isn’t quiet done enough, I’ll add another 2-3 seconds. The egg is a perfect fit for the muffin.
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Thank you so much for the fabulous idea! I can’t wait to try them.
However, when you were listing the 55 ingredients, I am pretty a lot of those could be the ingredients in the muffins themselves, which you would have to account for in your version as well. They cannot just list “egg mcmuffin”. Same goes for the cheese….even your cheese has ingredients. Just trying to keep it real folks. But I digress, it is still a great recipe and I thank you for sharing.
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The egg muffins look delicious and I will make them, never thought of doing eggs in a muffin tin. Thank you!!
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Tillamook is one of my all time favorite cheese yummies. I love the muffin tin idea…prepping for a rather large Easter brunch for a large crowd and was wondering the best way to pull off the eggs benedict…you are a life saver!
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I am made these just today and am eating one right now. This is so good and such a great idea to cook the eggs this way. The eggs turned out great. I added canadian bacon to some of them. I think next time that I might scramble the eggs and add some veggies. Thanks so much for this recipe.
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Great idea on the eggs in a muffin tin. My take on this is to freeze ham and egg discs and and keep some english muffins and cheese in the house (perhaps muffins even in the freezer), toast the muffin, nuke the egg and ham and throw it together all hot ingredients with a slice of cheddar form the fridge and it will melt. I can manage that in the morning…cooking eggs for reheating for 25 minutes prob not.
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What are your directions to reheating frozen ones? Thanks
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I do this too, but I freeze them without the cheese. We only have time for microwaving around here. I remove the egg from the muffin, microwave for 30 seconds, put back in muffin with a fresh slice of cheese and microwave all for 30 – 40 more seconds. No mushy muffin!
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Thank you for this genious recipe!! My kids love eggs over easy, this is the perfect solution!! Thank you again!!
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What a great idea! We do something similar in our house. I have a glass dish with a base the same size as an english muffin. I beat an egg and microwave it for 1:20 on lv 6, slide out onto a toasted english muffin and top with cheese. My husband can make a mcmuffin in 4 minutes. He especially likes it when i have some cooked bacon in a plastic bag in the fridge. Bacon and Egg McMuffin!
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wheres the canadian bacon that Micky D uses? I make my won bkfst sands also, I use butter flavored biscuits(grands, but western family is better) add ham; u can use anything in them easy to make & great to eat!
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These look so good. Great way to cook the eggs :)
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Yes like Glo said..the original egg Mcmuffin has canadian bacon on it..which is very lean. And, if u are watching your sodium and i am sure u can find a low sodium version. Otherwise, to me this is just a breakfast sandwich and not a Mickey D’s re-make of their Egg Mc Muffin.
I will definitely try these but adding: canadian bacon, turkey bacon, or turkey sausage! Thanks for posting!
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Just so you know, mcdonalds egg mcmuffins are actually 2.50 a sandwich here on the east coast! so in reality, we are saving with this recipe!!
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Diana replied: — May 28th, 2012 @ 1:05 pm
Yep, that’s right. It’s only the sausage mcmuffin (no egg), that is a $1
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Jordan replied: — July 18th, 2012 @ 10:00 am
Here on the west coast they are 2.50 without bacon.
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DaniJo replied: — June 26th, 2012 @ 1:20 pm
Here in Missouri they are $2.99.
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I have been making these too, but haven’t tried freezing them but I will now. I am on WW so these fit in my program just fine, I use a light cheese. I used to go to McD’s and actually I think it is quicker to make them at home, considering the long line when I am in a rush to get to work. Thanks for sharing your tips
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Tina replied: — May 30th, 2012 @ 4:06 pm
Patee, Im on WW too….could you share how many pp this is?
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Kristin replied: — August 13th, 2012 @ 7:43 am
The points is really going to depend on the ingredients you are using. I’m using orowheat double fiber english muffins (3pp) 1 egg (2pp) and 1 slice 2% provolone cheese (2pp) for a grand total of 7pp. Add a nice fresh piece of fruit to this and it makes a great WW friendly breakfast.
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If you count all the ingredients in the english muffins that you bought and in the cheese and butter I’m sure you would be close to that 55 ingredient mark.
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or at least more than 3
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mariann replied: — April 23rd, 2012 @ 4:54 pm
how would BUTTER and EGGS be any more ingredients? Maybe the english muffin, I could see…a few more..not eggs or butter tho lol
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Jordan replied: — July 18th, 2012 @ 10:05 am
you also forgot cheese which probably has at least 10 or so unto itself.
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I came across this from moneysavingmom.com. I posted about my own version of this sandwich not too long ago. I felt so excited when I found out about cooking eggs in the oven. I didn’t consider the cost breakdown too much because I was making these sandwiches primarily because I got some discounted English Muffins and eggs–sounded like a winning Breakfast-for-dinner meal.
Thank you for your tips about freezing and reheating.
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Nick replied: — April 10th, 2012 @ 9:07 pm
You’re welcome Cheryl! Thanks for swinging by Macheesmo. :)
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Egg McMuffins are about $3 apiece at McDonalds these days so this idea is MUCH more cost effective. I love the idea and will be doing it for breakfast in the morning.
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I actually prefer the egg and cheese biscuit. Think I could substitute the McMuffin with a biscuit and it would still freeze as well? Looks delicious! McMuffin or biscuit I will be trying for breakfast soon!
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I make my own homemade bagels. I’m thinking: 1. Yum! 2. Might be even more cost efficient with my $0.20/each bagels; and 3. Super fast breakfast = more time to do my hair before work :D
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I hope it’s okay that I shared your recipe on Pinterest! Myself and a few friends are all expecting our first little ones this summer and are trying to get freezable meal ideas so we don’t starve with all the breastfeeding!
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Nick replied: — April 20th, 2012 @ 1:00 pm
Why of course! :) You can share ALL of my recipes on Pinterest.
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Has anyone tried this with egg beaters or egg white beaters?
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Nick replied: — April 27th, 2012 @ 10:20 am
Should work fine Julie! You might not need to bake them quite as long. You can also add spinach or veggies… check out my updated version:
http://www.macheesmo.com/2012/04/breakfast-sandwiches-revisited/
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I just purchased the muffins, eggs and cheese and made 12 sandwiches for $5.50. Can you say bargain shopper. The muffins were BOGO, eggs 99 cents and Kraft real American cheese half price! I also had a nice chunk of lean ham that I sliced up and put on the sammies. Lovin me some breakfast!
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How about making the McDonald’s apple pies. There awesome. Thanks
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Thank you SO much for sharing this technique. My husband and I have been enjoying breakfast sandwiches ever since I found this.
Your cooking method for the eggs is PERFECT! I use my jumbo muffin pans and the eggs fit great on the English muffins.
My hat’s off to you!
Thanks again,
Carol
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If you wrap them in a papertowel before microwaving the papertowel will absorb most of the extra moisture instead of the bun.
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I bought all my ingredients at Costco. I made 24 sandwiches as that is as many English muffins came in the pack. it worked perfect because I have two cupcake pans so that made 24 eggs. I added Canadian bacon. The whole project couldn’t have been more than $20 which is less than a buck a sandwich so SCORE! (note: I didn’t use any organic products which is why my cost was so low)
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What a unique idea! Just have some hash browns on the
side with a hot steamy cup of coffee.
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I never would have thought of cooking eggs in a muffin tin. What a great idea! This looks like it would be quicker to make then it would be to drive to the place and maybe wait on line (are there actually lines at McDonalds? yuck)
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I have got to try this. I have previously made breakfast sandwiches and put in the fridge for my family to heat up, but I have not tried cooking the eggs in the oven. Since I have been laid off from my job, I look for every way to cut my budget. & this should help! thanks
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I wonder how these would be w/ scrambled eggs baked in muffin tins? Hubby will only eat scrambled eggs. I think he would like these.
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These are great! I am thrilled about baking them in muffin tins! Thanks a million!
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@Kathy, try breaking the yoke in the muffin tin using a knife with a fine point. Mixes well without scrambling and doesn’t have the bump!
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Love these!! They are so easy to make and delicious!! Thank you!!
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I love these. They are so cute. The perfect size for putting on english muffins. They do freeze well so I can make several at a time to save for breakfast later. And much healthier than buying fast food or even packaged frozen breakfast.
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I’m unconvinced that these cost more. You can make and freeze a whole batch at once, so you’re not paying for the gas to drive to and from McDonalds.
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Wow! Definitely going to try this! I was just thinking that wrapping them in foil before freezing would make them that much easier to reheat! You could just pop the wrapped sandwich onto the oven rack… Thank you for this wonderful idea!
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I eat Hogsdon Mill Oat Bran every morning for breakfast. And I frequently make this sandwich for lunch & eat it with Sun Chips. It is quick, easy, cheap, & no-fail. Next time I will be making them 6 at a time bec that’s how many whole wheat muffins come in the pkg. I often throw some out bec they go bad before I can use them. Cooking eggs in a muffin tin is a terrific idea. Can’t wait to try it! Thanks for posting this.
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You could have made them for well under a dollar each if you had purchased less expensive products. The ones you choose are the most expensive products where i live. you could have bought western family or kirkland signature products which are still a good quality and the total could have come up under $12
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I did this after seeing your post and it worked great! The only things I did differently were – I poked the egg yolks before baking so the yolk would be in more bites. I am lucky enough to have a toaster and microwave at work so I didn’t toast the english muffins. After the eggs were frozen I wrapped each one a paper towel and put it in a small freezer bag. I added the untoasted muffin, a slice cheese wrapped in waxed paper and a slice of deli ham also wrapped in waxed paper. This kept all the items apart so they couldn’t stick together in the freezer. When I am on my way out the door I grab a bag. I toast the muffin while I reheat the paper towel wrapped egg for 30 seconds. Then when the muffin and egg are hot I stack all the ingredients and wrap it in a paper towel to sit and disperse the heat for a minute or so while I fill my coffee mug. Works great and nothing gets overheated in the microwave.
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Im moving next week and am going to whip up 2 dozen of these for my family to heat up themselves! Thanks so much for the recipe!
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These look great, and I agree with you on all accounts, EXCEPT your breakfast sandwiches don’t have 3 ingredients. Eggs is one, and I’m sure the English muffins themselves have a group of ingredients, and even the cheese usually has a few. It’s a technicality, but still.
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not only is it more cost effective for just the sandwich but who goes to McD’s and gets JUST the breakfast sandwich, so in the end you’re saving a lot (which you include the meal)! thanks
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Hi, McDonalds uses Canadian Bacon, which is pretty healthy.
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Made our version of this this morning, and I would say it was a HUGE success! Used rolls instead of English muffins just because that’s what we had, used Swiss cheese, and added some turkey. REALLY tasty. Thanks for the idea!
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I made these last night. I am a clean eater so I just made the eggs and then put them on Ezekiel Muffins and then added a little sharp cheddar and wilted spinach…..um boy are they good. I am going to add this to my any meal arsenal! THanks for the tip!
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I believe if you watch the sales at some of the major grocery stores when they have the BOGO free on the english muffins then you can probally cut your cost. This would be the same for the sausage and ham. I have not seen Canadian Bacon on a BOGO but it could happen.
This is a great idea and I plan on trying it out the next time they have the English muffins on BOGO.
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Any tips for getting the eggs out of the muffin tray?
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Nick replied: — August 22nd, 2012 @ 7:57 am
Well, if they are stuck, they are stuck. All you can do is run a knife around them and try to get them outta there. Be sure to spray the pans well or butter them before baking or if you pans are really old you might think about getting some new ones. They should slide right out if you have decent pans and oil the pans slightly. Good luck!
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I mentioned this post in my latest post – I hope htat is okay. We made this with bagels – sooooo good. Thanks – Jenny
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Can’t wait to try this! I was thinki I might also “scramble” the eggs adding some bell pepper and diced onion. Omelette on a bagel or english muffin. Thank you for sharing this!
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Holly Pierce replied: — September 4th, 2012 @ 5:16 pm
Tori…I would use sautaed onions and pepper. I don’t know if they would be done with the oven baked egg…
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Thanks Nick. Cannot believe I didn’t think of doing this before. Mine came out so delicious. To microwave mine, I used to same directions on packages of Jimmy Dean sandwiches
———————————————————————
DIRECTIONS WERE DEVELOPED USING AN 1100-WATT MICROWAVE OVEN. OVENS VARY; HEAT TIMES MAY NEED TO BE ADJUSTED.
FROM FROZEN
1. REMOVE FROM WRAPPER. WRAP IN PAPER TOWEL.
2. MICROWAVE ON DEFROST (30% POWER) FOR 1 MINUTE 3O SECONDS.
3. TURN SANDWICH OVER; MICROWAVE ON HIGH FOR 65 SECONDS OR UNTIL SANDWICH IS HOT. (FOR MICROWAVE OVENS LOWER THAN 850 WATTS ADD 35-45 SECONDS, IF NEEDED.)
4. LET STAND IN MICROWAVE 1 MINUTE BEFORE SERVING.
FROM REFRIGERATED
1. REMOVE FROM WRAPPER. WRAP IN PAPER TOWEL
.2. MICROWAVE ON HIGH FOR 65 SECONDS OR UNTIL SANDWICH IS HOT. (FOR MICROWAVE OVENS LOWER THAN 850 WATTS ADD 5-10 SECONDS, IF NEEDED.)
3. LET STAND IN MICROWAVE 1 MINUTE BEFORE SERVING.
.
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Mcds are almost three each here! Sausage ones are a dollar
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i did not read all the comments, but Egg McMuffins are almost $3 each!!! they also have a slice of canadian bacon.
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Super recipe, but I’m single and it doesn’t really work for me and I don’t like frozen eggs. Awhile back I bough an ‘egg ring’ from Crate & Barrel. I use this to fry the egg while the English muffin is toasting. Works great. This recipe would be great for a church breakfast, tho. I’ll definitely keep it.
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Can you simply freeze the cooked eggs? Then I could simply toast a muffin and assemble.
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how do i subscribe?
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Nick replied: — September 12th, 2012 @ 10:20 am
Hi Doris, You can subscribe and get daily posts in your email here:
http://feedburner.google.com/fb/a/mailverify?uri=Macheesmo
Thanks!
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Yo! My family tried these the past night, and the muffins were very crusty…is there a way around that?
Thanks for your time…
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Nick replied: — October 16th, 2012 @ 11:19 am
Hmm… Maybe just bake them for less time? I like mine pretty crusty. :)
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I made these tonight because i have been craving fried eggs well i love the mcdonalds version and i added ham and these are amazing, i am freezing them for work so excited for something so cheap and easy and they are not 1$ at mcdonalds its more like 3 or 4. thanks again!
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These look amazinging easy to make! Although I think if I make them for later use I will just freeze the eggs, so I can zap them in the microwave while toasting a fresh muffin!
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Doesn’t it take less time to make a breakfast sandwich from scratch (and less energy) than to heat an oven and then bake something for 25 minutes? If you time everything right, you can make a breakfast sandwich in 5 minutes or less. I do it everyday at home.
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simmie replied: — November 14th, 2012 @ 10:11 am
not reallly. you heat an oven put the sandwich in and get dressed/do your hair while its cooking. to make a sandwich you grate the cheese, toast the muffins, cook the egg and you have to be there the whole time watching it. i cant put on mascara and make a breakfast sandwich so it saves me a bunch of time.
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Read your info thank you. Here is an idea for you, if in a hurry put a cup of water in the microwave with a sandwich so it will not get soggy. I read this on Pinterest about a slice of pizza. I know I’m always in a hurry I’m glad I remembered. This might help others too. Thank you again for the idea
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Meow Meow replied: — November 11th, 2012 @ 9:09 pm
Exactly what I was thinking. This is a good recipe if you’re making breakfast for a crowd, but this is not efficient for the purpose of freezing for future meals.
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I love that you’re making the food instead of getting it from MacDonalds, and I’m sure these are better for you, but I have to point something out. Don’t those 55 ingredients they list include all of the ingredients that go into the english muffin? And the cheese? And the butter, or liquid margarine? (Ew!) I mean, that stuff doesn’t just come off a tree, it all had to be made before you used it, right?:)
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Nick replied: — November 12th, 2012 @ 5:40 pm
Haha. Yea. You are part right for sure. Even if you count all the ingredients in the ingredients I use, you get to about half… it’s around 30ish. So still not great, but not 55! PLus, I think mine taste better. :)
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These were good but it took a lot of scrubbing to get the egg residue off my muffin pan and I thought I greased them pretty good.
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Samantha replied: — November 25th, 2012 @ 8:21 pm
I just spray mine really good with no stock cooking spray and the eggs slide right out when they are done. What type of pan is it dark metal?
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Just curious, could I just make the eggs and freeze them by themselves? Then when i want to eat one of these yummy sandwiches I could just thaw it the night before and heat it up when ready with a biscuit and slice of cheese?
THANKS!
p.s. I’m a new cook ;D
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Nick replied: — November 13th, 2012 @ 6:43 am
I don’t see why not Rachel! Good luck. :)
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We are going to try mixing the yellow in with the white before baking the egg. And this DOES save time versus the fast food version, because we don’t have to load our child up in the car every morning to go drive to get one! :)
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These would also be great for Eggs Benedict!! Why didn’t I ever think of this.
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Question. If I were to want to add turkey sausage to the sandwich, would I warm up the sausage and then freeze it again with the rest of the sandwich or should I just place the pre-frozen sausage on the sandwich and then place in freezer? :)
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Nick replied: — December 1st, 2012 @ 8:30 am
I think it depends Talia. If the sausage is pre-cooked I don’t see why you couldn’t just toss it on the sandwich since it is all going to freeze together anyway. If it is uncooked, then you’ll want to cook it first and add it to the sandwich. Good luck!
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Talia replied: — December 6th, 2012 @ 9:51 am
Thank you!
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haven’t tried this yet but sounds like a great idea and i also like to make things from scratch and get the good benefits. thanks for the idea am going to try them
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I love this idea but the egg looks too thick for me, I’d scramble them and fill 12 muffin cups with the mix from 6 eggs to make it thinner. Super thin sliced cheeses would work too, I use a wire cheese slicer so I can get my cheese pretty thin. I like sausage on mine too I but onion & green pepper bulk sausage from a local butcher and it is fantastic just brown it and then add to the muffin cup with the egg so it all stays together. The English muffins aren’t the best for you but using good bread would be healthier and I know rolls would fit this stuff perfectly.
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In a rush?
Pop the frozen suckers in the microwave along with a glass of water. Will keep the brea crisp and take no time!
Works with pizza too.
You’re welcome!
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I make these all the time and grab one from the freezer to microwave at work. For me, that’s definitely time saved because i don’t have to cook anything in the morning and don’t have to wait in line for fast food. I flip it over several times while it microwaves and that also helps solve the soggy english muffin issue.
I make my eggs in whoopie pie pans so they’re closer to the size of the english muffin. Then I put pre-cooked sausage patty, bacon, turkey bacon, soy sausage, etc on it with a thin slice of cheese. I also break the yolks and crack some pepper onto each egg.
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Tried these this morning and they were delicious! I just toasted my muffins in the toaster. My one and four year old loved them as well. Thanks for the recipe! We will be making these again for sure!! :)
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ya its a great idea im using it right now for my moms birthday and it is 5:00 am!!
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As a former McDonalds employee (as of about a month ago), your version actually comes out cheaper. They sell a single sandwich for around $3.49. The only difference is that their version includes a slice of canadian bacon, something that you omitted. I like the idea of making these ahead of time and reheating them while you get ready in the morning!
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These are great! I made them this week. I did stick a fork in the yellow part of the egg before putting them into the oven. It helps spread the yolk out and you have more of that yummy “egg” taste on every bite!
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I made five eggs in the oven (all I had were 5 leftover biscuits to make these lol) but at 10 minutes they were runny but after 14 they were rubbery. Do you have to make a whole tin full to have them cook up properly?
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Nick replied: — January 20th, 2013 @ 8:44 pm
Hey Heidi, yea… just cooking a partial pan will very much affect cooking. When you do this you should fill the empty tins with water which will even out the heat. ;)
Good luck!
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Heidi Marie replied: — January 20th, 2013 @ 9:05 pm
Well dang lol I will remember for next time! I still used them and hope they will taste ok!
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Nick replied: — January 20th, 2013 @ 9:20 pm
I’m sure they will be fine. :)
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Hi,
I am baking the eggs right now but I don’t eat gluten so the bread will be omitted. How would I freeze just the eggs?
Thank you,
Jennifer
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Nick replied: — January 22nd, 2013 @ 2:32 pm
Hey Jennifer,
I would just slide them out of the baking tins when they are cool, freeze them on a baking sheet so they don’t stick together and then wrap and store them in a freezer bag.
Good luck!
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Jennifer replied: — January 22nd, 2013 @ 2:51 pm
Thank you :)
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Nutrious and amazing!!! Love It!!! Thanks for your sharing…
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I haven’t made a large batch to freeze, however, I have made similar versions individually…
Microwave safe bowl… spray with non-stick cooking spray.. crack an egg in the bowl, swirl a little if you want the “McMuffin” look or scramble, place a frozen sausage pattie, turkey bacon, or ham right on top, cover with paper-towel.. cook 1 min on high – place cheese on top, slide out of bowl on muffin, bagel, toast or alone.. enjoy! Thanks for the info…I will try ;)
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Try warming stuff on top of the usual two slice toaster… Works great with halved croissants. We avoid the microwave.
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I just made these today for the second time. They are delicious. This time I used muffin top pans so the egg wasn’t so thick and fit the muffin better. I also add a pre cooked sausage pattie. Just put it on the muffin frozen. My husband and I work different shifts so I don’t want to heat the oven up twice in the morning so I just take the muffins out of the freezer the night before and put them in the fridge. In the morning I open up the sandwich (egg on one side, sausage on the other) and put it on a paper towel covered microwave safe plate for 30-40 seconds. We love these. Thanks so much for the idea.
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It’s a lot cheaper when you have a couple chickens and can get fresh eggs like I do. I’m sure going to try this. Thank you.
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These were great! However, mine take a lot longer than 25 minutes to reheat in the oven…
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Farm fresh FREE eggs, buy one get one English muffins and good name brand cheese would definitely be cheaper… but as previously stated, you can’t beat the home made no preservatives even for the extra money!
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If you only need one or two breakfast sandwiches using one or two eggs, a much easier way to make each sandwich is to spray a microwavable coffee mug with cooking spray, crack your egg into the mug and microwave it for “40 seconds”. It works great. Then layer your toasted, multigrain English muffin with the ingredients that you like. I use Canadian bacon or lean ham, one slice of cheese and then I slide the egg out of the mug on top of the cheese and top with the top half of muffin. If need be, microwave the whole breakfast sandwich for another 5 to 10 seconds to make it really hot.
Several mugs with an egg in each can be used for more sandwiches and you can have an assembly line in their preparation.
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Has anyone tried this with biscuits instead of english muffins?
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As we “speak”…
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Love the muffin tin idea. For a healthier version of this, I would use flatbread and a slice of mozzarella cheese. It is actually similar to sandwich you buy on flatbread in the frozen section of your food store. I wonder if you could freeze the egg and then reheat it in the microwave oven and put it and the cheese on the flatbread. I plan to try it.
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I’m so excited to try this! What a fantastic idea to use a muffin tin! Perhaps someone has suggested this already, but have you considered making your own muffins and making them whole wheat. Am trying this recipe soon– http://www.utahdealdiva.com Should help cut the cost significantly, I would think.
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These were delicious! I scrambled the eggs with a bit of shredded cheese and bacon bits and put them on grands southern style biscuits. I may try cooking the biscuits next time with some maple syrup in them, to get the taste of a mcgriddle :) the eggs did stick, even though I coated the pan in butter, but the sticking wasn’t bad, just a small bit of the egg actually stuck, and I think it was due to the shredded cheese melting into the pan. Still, they are delicious! Great for a quick breakfast or maybe even something to make for Christmas morning!
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