Each week, I will post a recipe that is well-loved in our household. Most recipes will be frugal recipes that can help you and your family save money while eating well. Enjoy!
Breakfast sandwiches, specifically, Egg McMuffin sandwiches, are among one of my favorite breakfast items to eat. However, I can’t very well take a trip out to McDonald’s every time I am craving an Egg McMuffin, can I? Not only would the costs add up, but my hips and rear would grow, and not in a good way. Who knows what’s really in those Egg McMuffins anyway? I’m pretty sure there’s more than just an egg, cheese and English muffin that they add in there to keep people coming back for more.
Not so with these copycat Egg McMuffins. Just three simple ingredients: an egg, cheese, and an English muffin. If you want meat, you can add a slice of ham or a sausage patty if you like. I chose to keep these meat-free just to save on costs and prep time. I’ve found they are just as delicious just the way they are, without any meat.
I wanted to make a double batch of copycat Egg McMuffin sandwiches for the freezer. I bought all my ingredients at Costco: two dozen eggs, 24-pack of English muffins, and shredded Mexican cheese. I also had a package of sliced cheddar cheese from a previous grocery trip, so I used that too. I used up all the eggs, English muffins, sliced cheddar cheese, and maybe 1/3 or 1/2 of a bag of shredded Mexican cheese to make two dozen breakfast sandwiches.
I found this really cool method on Pinterest for cooking a lot of eggs at once. You just bake them in a muffin tin! So simple, so quick, and barely any clean-up involved. I used to cook the eggs one by one on a skillet on the stove, and they would, of course, spread out and end up larger than the English muffin. Baking eggs in a muffin tin is my new favorite way of cooking eggs when I have a lot to cook at once. Just a tip: make sure you grease those little muffin holders VERY WELL, otherwise, you’ll never get the egg out, or you’ll get just parts of it out and you’ll be cursing the whole time. Don’t ask me how I know. This is the muffin pan I use. I love it! Its heavy-duty and has lasted me through many years of baking without warping.
In terms of cost break-down, it was about $0.50 for each one. Not bad, considering McDonald’s charges at least double that and their Egg McMuffins are not as healthy and chock full of sodium and fat. Not so with these copycat breakfast sandwiches.
The recipe below is for one dozen copy-cat Egg McMuffins. I actually wanted to make a lot extra for the freezer (more preparation for my post-partum meals), so I doubled the recipe and made 24 Egg McMuffins. In terms and prep and time for assembly, it probably only added 15 minutes to my total time, give or take a few minutes. Would have probably been less if my two-year-old hadn’t insisted on “helping” me, haha.
These freeze well, so if you have the extra time and ingredients on hand, you may want to also make extra for the freezer. These are perfect for those busy mornings when you are running out the door and something handheld to eat on the go!
- 12 eggs
- 12 English muffins, split in half
- 12 slices of cheddar cheese, or 8 oz bag of shredded cheddar or Mexican cheese
- Cooking spray
- Preheat oven to 350 degrees Fahrenheit.
- Grease a muffin tin thoroughly with cooking spray.
- Crack an egg into each muffin holder.
- Season as desired with salt and pepper.
- Bake eggs in oven for 15 minutes.
- When done, remove from oven, and let cool to room temperature before attempting to remove or handle the eggs.
- To assemble the Egg McMuffin, layer cheese (either one slice of cheese or a layer of shredded cheese) on the bottom half of the English muffin. Top with the egg, and then place the top half of the English muffin over everything.
- To eat, microwave the breakfast sandwich for approximately 30-45 seconds to melt the cheese and soften the bread.