Homemade Egg McMuffins

 Homemade Egg McMuffins via The Baker Chick

Remember the goal I made at the start of the year to eat breakfast more? Well I’ve actually been doing pretty well! I’ve been doing my best to make smoothies and muffins and other things I don’t mind eating first thing in the AM. This recipe though, has taken my easy breakfasts to the next level! I love egg sandwiches, (yes even the crappy McDonald’s ones,) but I’m always too lazy to make something so involved when I’m tired and in need of caffeine.  Luckily these require little to no effort at all so this little lady is eating breakfast! Miracles do happen.

 Homemade Egg McMuffins via The Baker Chick

Prepping these takes a few minutes, but once you have them all assembled, they can easily be frozen and reheated when you’re ready to eat them. The result is a crispy, melty, perfectly portioned breakfast. You can use any kind of cheese you like and add things like bacon/sausage, but I like mine with American Cheese. (I actually found Organic American Cheese- who knew?) Once the eggs are cooked and the sandwiches are assembled, wrap them in foil and freeze until you’re ready to eat them. 30 mins in the oven and a cup of coffee later, and you’re ready to go. I’m a breakfast person now!!

Homemade Egg McMuffins

Ingredients

  • 6 large eggs
  • 6 slices of cheese (any kind is fine.)
  • 6 english muffins sliced in half
  • salt and pepper to taste
  • bacon or sausage (if you'd like)

Instructions

  1. Preheat oven to 350. Crack 6 eggs into a muffin tin (regular or jumbo sized.) Season with Salt and Pepper. Bake for 15-20 minutes. (I baked mine for 15 because I don't like the eggs too well done. 20 minutes will cook them through.)
  2. When eggs are cooked, assemble egg sandwiches. To eat immediately, pop one back into the oven for 5-10 mins or until cheese has melted.
  3. Otherwise, wrap tightly in foil and freeze. When you are ready to eat them, preheat the oven to 350 and bake for 30 minutes. (I know it would be much easier to microwave them, but they will be soggy and not so great. I highly recommend the oven!)
http://www.thebakerchick.com/2012/02/homemade-egg-mcmuffins/

Source: Adapted from Macheesmo

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 Homemade Egg McMuffins via The Baker Chick  Homemade Egg McMuffins via The Baker Chick  Homemade Egg McMuffins via The Baker Chick

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Comments

  1. says

    Wrapping them and freezing them is a great idea! Certainly does make getting out the door with breakfast in hand easier in the morning.

  2. Lauren Candland says

    I love getting new ideas for breakfast, and these look great!

    “Organic” and “American Cheese” seem like an oxymoron. There’s just something so not-real about that rubbery cheese that it seems weird it could be organic. How funny. I guess we learn something new every day. :)

  3. says

    And you can keep it on the freeze??? Wonderful, just bake once and you can eat all the week, it make breakfast more easy, and that is what I need, the morning runs so fast when I have to go to work and have my kid ready for school..and of course…my husband..

  4. says

    Hey Lisa! I did not toast mine. Since I was planning on baking them in the ken before serving, I figured that would get them crispy enough. Enjoy! :)

  5. Shelly says

    Do you think the eggs could be made up ahead of time and refrigerate for a few days, so that in the morning you could just toast the muffins and microwave the egg and throw of the cheese? These look so yummy, but I don’t know how successful I would be at preheating the over then baking for 30 min on a school morning :)

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