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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436 comments on “Breakfast Sandwiches

  1. Try thawing the sandwich out over night first and then try microwaving it. Might not get as soggy that way. Just FYI.

  2. 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.

  3. 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!!

  4. 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.

    1. 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.

  5. 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!

  6. 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.

  7. 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!

  8. I was going to say, Egg Mc Muffins (with Ham) are over $3 here… so this is much more economical.

  9. 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)

  10. 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.

  11. 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!

  12. 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!

  13. 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.

  14. we love to make egg mcmuffins at home. might I suggest sour dough roll in place of english muffins. socks… off! ;)

  15. 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.

  16. 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!

  17. 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.

  18. 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.

    1. 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.

  19. 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.

  20. 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 :/

    1. 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.

  21. 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).

  22. 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!

  23. 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!

  24. This is great because I can use gluten free English muffins. I can’t eat the ones from McD even if I wanted to.

  25. 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!!

  26. 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!!!

  27. 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).

  28. 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.

  29. 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!

  30. I made these today for my boyfriends birthday breakfast!! They were a hit. Thanks for sharing

  31. 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!

  32. 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.

  33. 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.

  34. 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.

    1. 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.

  35. 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.
    :-)

  36. 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!

  37. 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

  38. 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.

    1. 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.

        1. 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.

    2. Hey Amanda, their website allows you to toggle off ingredients. I made sure to toggle off the bacon before comparing.

    3. 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!

      1. 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.

    4. “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.

  39. 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.

  40. 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!

  41. 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!

    1. 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

      1. 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!

  42. 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.

    1. 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. :)

    2. 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

  43. 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. :)

  44. 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.

  45. 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

      1. 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!

  46. 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!

  47. 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.

  48. 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!

  49. 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.

    1. 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.

  50. 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.

  51. 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…

  52. 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!

  53. 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! :(

  54. 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!

  55. 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.

    1. 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.

  56. 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.

    1. 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.

      1. 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!

  57. i love making these!!!!
    they are so easy…I used bacon with
    mine….besides bacon mekes everything good!!!!
    everyone should try these!!!!
    Sarah

  58. Thought this was very clever. Need a “fast breakfast for everyone” at the beach this summer. Will definitely try this one!!!! Thank you!!!!

  59. 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!

  60. 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

  61. This would be really great to do with egg whites!!! I shared this with my Crossfit Box! Thank you!

  62. 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.

    1. 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.

    2. 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.

    1. 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!

  63. 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!

    1. 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. :)

  64. 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.

  65. 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.

  66. 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)

  67. 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.

  68. This is awesome! I having been thinking the same thought-why not make it at home? Especially when one Egg McMuffin is almost $3!

    1. 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.

  69. 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!

  70. 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.

  71. 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..

    1. 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.

  72. 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 ?

  73. 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! :)

  74. 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!

  75. 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.

  76. 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.

  77. The egg muffins look delicious and I will make them, never thought of doing eggs in a muffin tin. Thank you!!

  78. 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!

  79. 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.

  80. 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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