One of the most renowned breakfast meals at McDonald’s continues to be their McDonald’s Egg McMuffins. But did you know you could easily make your own Egg McMuffins at home? Yes, it is true, and they will taste just like the originals.

McDonald’s Egg McMuffins

Nothing is tastier and more satisfying than a hot Egg McMuffin or these Hash Browns in the morning. Why not do it if you could save money and time by making it home? The instructions for preparing the meal are simple enough. If you know how to crack open a fresh egg, you know the most challenging step.

When you’re done cooking your homemade Egg McMuffin, you might even find it better than the McDonald’s version. After all, you have total control over the meal’s ingredients and how they’re cooked. You can make the eggs as fluffy as you want and the ham as crispy as you want. Do you like gooey cheese? Well, you can make it as gooey as you want too!

Ingredients

1 whole egg
1 English muffin, split in half
1 slice Canadian bacon (or ham)
1 slice American cheese (or Cheddar)
Cooking spray or a little butter/oil

Instructions

Cook the Egg
- Lightly spray or grease the inside of an empty tuna can (with both ends removed) or an egg ring.
- Place it in a lightly greased skillet over medium heat.
- Crack the egg into the ring and cook until set, flipping if desired. Remove carefully and set aside.
Cook the Meat
- In the same skillet, cook the Canadian bacon for about 1–2 minutes per side until heated through and lightly browned.
Toast the Muffin
- Split the English muffin and toast both halves until golden.
- While warm, place the cheese slice on one half so it begins to melt.
Assemble the Sandwich
- Layer the egg onto the muffin half with cheese.
- Top with the Canadian bacon.
- Close with the remaining muffin half and serve warm.

Tips:

For softer eggs, cover the skillet with a lid while cooking.
You can swap Canadian bacon with crispy bacon, sausage patties, or turkey bacon.
Add a little butter to the toasted muffin for extra flavor.

Freezer-Friendly Egg McMuffins

Batch Size: 6 sandwiches (but you can scale up or down)

Ingredients

6 English muffins, split
6 large eggs
6 slices Canadian bacon (or ham, sausage patties, or turkey bacon)
6 slices American cheese (or Cheddar)
Cooking spray or a little butter/oil

Instructions

Cook the Eggs in Bulk
- Preheat oven to 350°F (175°C).
- Lightly grease a 12-cup muffin tin or use silicone muffin molds.
- Crack one egg into each cup, break the yolk slightly with a fork, and season with a pinch of salt and pepper.
- Bake for 12–15 minutes until set but not rubbery. Let cool slightly.
Prepare the Meat
- Cook Canadian bacon, ham, or sausage in a skillet until lightly browned. Set aside.
Toast the Muffins
- Lightly toast muffin halves to prevent sogginess when reheating.
Assemble the Sandwiches
- Place a slice of cheese on the bottom muffin half.
- Add a baked egg, then the meat.
- Top with the other muffin half.
Wrap & Freeze
- Wrap each sandwich tightly in parchment paper, then in foil, or place in freezer-safe bags.
- Label with the date.
- Freeze for up to 2 months for best quality.

Reheating Instructions

From Frozen (Preferred Method):
- Unwrap from foil, but keep parchment paper on.
- Microwave for 1–2 minutes, flipping halfway, until heated through.
- For a crisper muffin, heat in a toaster oven for 3–4 minutes after microwaving.
From Thawed (Fridge Overnight):
- Microwave 45–60 seconds until hot, or warm in oven at 350°F for 10 minutes.