Confident home cooking
Egg and Cheese Breakfast Sandwich
Breakfast/Brunch, Economical, Main Dishes, Quick and Easy, Sandwiches, Vegetarian

Breakfast Sandwiches

by Nick

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.

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.
Yield
12 Sandwiches
Prep Time
Total Time

Just a moment please...

Print Recipe Egg and Cheese Breakfast Sandwiches

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.

ingredients

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!

Perfect Eggs

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.

Cheese grated

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!

Eggs cooked

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.

toasted buns

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!

making a sandwich

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.

sandwiches made

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.

sandwiches again

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!

sandwich again

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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437 comments on “Breakfast Sandwiches

  1. We love these! My girls don’t like them super crunchy or crispy so I have learned to wrap the hot sandwich in a dampened paper towel and then in a piece of foil and let them steam a bit. They eat them on the go. I also cook sausage patties formed in a hamburger Pattie press–they are the perfect size for English muffins when cooked!

  2. It is a much better deal to make them at home not to mention the nutrition aspect. They are over $3 in Texas. Occasionally they will go on sale 2 for $5.

  3. I love the use of the muffin pans and yes Egg Mcmuffins are closer to 3 dollars a piece but they also have canadian bacon on them. I would say it is safe to say that even adding the meat to the homemade version will be cheaper and healthier. Not to mention you can choose if you want meat and which you want to use! Thanks for sharing!

  4. These were super easy to prepare, which left me optimistic. I froze them and just took our first ones out of the oven. After 30 minutes on 350, they are ice cold and frozen in the middle! Suggestions, anyone??

    1. Sorry to hear that Amy! That can happen depending on the thickness of your sandwiches and your oven temp, but there is another way. If you take it out of the foil and microwave them for 60-90 seconds and then transfer them to the oven just to crisp up they will be great.

      That said, 30 minutes should really be enough in normal circumstances. You might want to get an oven thermometer to check and make sure your oven is the right temp. Good luck!

    2. I like to wrap them in damp paper towels and warm in microwave on the defrost setting. Still taste great. Its the best way for any reheat to keep meal integrity. Try it

      1. How is the english muffin when you do this?
        I havent tried to make them yet but I need something quick in the morning. I dont have time to do what the author said in the oven from frozen so microwave is my only option…

  5. Hey Nic. Great idea. I had some smoked Andouille sausage left over and I cut
    it into small cubes and add to the eggs in the muffin pan. Then tried it again
    with some plain old sausage I smoke on the grill and it was a winner again.
    Thanks for the recipe.

  6. Great directions. I was always trying to figure out how to make the eggs thick. And BAM!!! It was sooo easy. Your idea of using a muffin tin was excellent. These have to be better than McDonalds. I usually buy one of theirs every morning. But now thanks to you I can make these up ahead of time, and save some money to..You ROCK!!! Thanks for the article..

  7. Just wondering if u wrap them in foil to heat up in the oven or if u just place them uncovered into the oven?

  8. Great recipe! To save even more money, skip the organic eggs. Regular eggs have the same nutritional value as organic. Cant wait to try this.

    1. To have the eggs taste better than regular eggs or organic eggs, try buying FRESH eggs from a farmer, Farmers Market etc. You will notice that the eggs are a very bright yellow and they taste waaay better. I have been raised having fresh eggs! Buying eggs out of the store, I can tell a big difference and they taste old. Which in fact, they are. Try them, you will be hooked!

  9. If you are just preparing these for the week would you still put in the freezer or in fridge? If fridge how would you go about heating each morning? This is a great idea!

    1. Hey Sara, you can definitely stick them in the fridge if you are eating them within the week. I would unwrap and heat in an oven or toaster oven just so the bread stays crispy. You could do the microwave in a pinch but it’ll get a bit soggy. Pop it in and it’ll need 15 minutes or so while you do other stuff in your morning routine!

  10. I have chickens so I get fresh eggs and love this idea wow save time and money on breakfast for husband and kids.

  11. I am actually somewhat an extreme couponer. Making these now and with my savings, mine will only be about $0.25 each! I use the toaster over too so it is a little faster. Love the idea!!!

  12. I have to admit this is a great idea. I have purchased the Jimmy Dean’s Breakfast Croissant sandwiches for about 3 years now. Wish I would have thought of this sooner. When people are posting that the frozen ones are still cold in the the middle, I would suggest taking them out of the freezer the night before and putting them in the fridge. Then it would not take that long in the oven OR toaster oven.
    Are you sure that you do not crack the egg yolk so it does not squirt out when you bite into it? That is how I make them when I do one at a time.
    Thanks so much for the idea!

  13. I toast the buns in my toaster while I cook an egg and top with slice of real cheese (cooked with spray olive oil or butter). I put the warm MyMuffin in wax paper and off to work. I DONT USE FOIL OR ANY ALUMINUM product.

  14. Very clever Nick! Only a clever Nick could come up with this…I have a Nick and he’s a clever bugger too. I have sent this recipe off to my sister and her family. They love ‘Egg McMuffins’, I’m hoping this is right up her ‘alley’ so to speak. Keep all those recipes coming, very good and nice to have a time saving option as well.

  15. Thanks for sharing! I make eggs in a “muffin top pan” which is wider and shallower. The egg goes all the way to the edge of the muffin/bagel or a little beyond. I usually make the eggs and put them in the fridge for the week, and then reheat the egg in the microwave, toast the muffin, add the cheese and assemble. I’m definitely going to try pre-assembling them now thanks to your tips! :)

  16. I love this! Any tips on how to make the McDonalds hash brown? I would be in heaven if you do.

  17. I love the idea of cooking the eggs in the muffin tins. I am going to do this but use home made biscuits instead of the muffins to save even more!

  18. I love egg mcmuffins, especially mcgriddles! Ive been making my own for years now, a slice of pepperoni or salami is amazing on it too… My trick is to put pancake syrup on the buns with the butter, then the eggs and cheese… Its simply amazing! Taste better the McDonald’s any day!!

  19. I few comments , 1st part of the issue of an egg mcmuffin is Canadian Bacon, however… This worked great the price at mcd’s was over 2.50 which should still be enough savings to put the bacon on it but I liked them without. I also believe they use american cheese and I preferred it with a sharper cheddar.

  20. I have made my own McMuffin sandwiches for years, so, like you, I know they are much better than buying them!! But let’s be totally honest – the 55 ingredients that McD’s lists, also include everything in the muffin and the cheese. If you were to include the muffin and cheese ingredients in your list of ingredients (because you are also using both of those, store-bought), you would have a lot more than the 4 ingredients that you list!! I’m certainly not taking the side of McDonald’s – I just expect honesty!

  21. Could i have them be scrambled eggs, and still be in the pan? (beat eggs in milk and pepper is what i usually do)

  22. Is it possible to make the same recipe with bagels or homemade biscuits instead of english muffins? I can’t stand english muffins. :(

    1. Hey Heather, bagels would certainly work. I’ve never had much luck freezing/reheating biscuits though. Good luck!

      1. I use fresh eggs from my ladies and fresh sausage proceased nearby with biscuits from scratch. I follow all the steps and my family loves having a good for you breakfast at their fingertips.

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