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Field-Ready Breakfast: DIY Egg McMuffins

Published on Friday, May 2, 2014

I don’t know about you, but I always end up rushing out the door in the morning and grabbing breakfast last minute. For you, this could be Starbucks on the way to the office, donuts at the gas station on the way to the field, or Pop Tarts from the vending machine at school. In my case, my go-to breakfast is usually instant oatmeal or cereal, and while they are pretty healthy, they don’t always keep me full all morning. Oatmeal every day also gets boring, so I like to switch it up.

While searching Pinterest, I found a recipe for “Copycat Egg McMuffins” by Monica of The Yummy Life blog and knew I just had to try them! I love Egg McMuffins from McDonald’s, but it isn’t always convenient to drive to their restaurant every morning, especially with my busy schedule. Plus, with planting season in full swing, I thought this would be a healthy and EASY option to help ensure everyone gets a good breakfast before going out into the fields.

This recipe makes 12 sandwiches which make them really easy to freeze and just grab and go each morning. (Just think, McDonald’s taste, without the drive-thru line!)
This is also something good to make on a Sunday so you can have them all through the week.

12 large eggs (you may use the whole egg, just the egg whites, or even egg beaters)**
12 100% whole grain English muffins (using whole grain or wheat makes them healthier)
12 slices of Canadian bacon (you can substitute this for turkey bacon, sausage, etc.)
12 slices of low calorie cheese (I used Borden 2% American cheese – at 50 calories a slice, I think they’re the best tasting while still being lower calorie)
Black pepper (for seasoning the eggs)

Step 1. Bake the eggs.

I thought this was the most genius part of this whole recipe. To make multiple eggs at once, you bake them in a muffin tin! Why did I never think of this?


Preheat your oven to 350 degrees. Spray muffin tin with non-stick cooking spray to make it easier to remove the eggs. Add eggs to muffin tin and sprinkle with black pepper, if desired. Bake for 10-25 minutes until set and completely cooked. My advice is to start at 10 minutes. If they aren’t totally cooked through, continue to watch carefully and cook for 1-2 minutes at a time until done.

The eggs on the right half of the pan have full yolks, and the left I experimented with three having only egg whites, and the other three just having a minimal amount of yolk (so you still get that taste).

Note: She suggests using a jumbo muffin tin or ramekins, but if you don’t have those, regular muffin tins are fine, you just have to adjust the amount of egg you use. I used mostly egg white with just a touch of yolk because the whole eggs bubbled up if the whole yolk was used.

Step 2. Assemble muffins.

While your eggs are baking, prepare your sandwiches. Split open muffins and lay out next to each other on wax paper or a baking sheet. On each muffin, stack a slice of Canadian bacon (or whatever meat you choose) and a slice of cheese.

One additional tip is to fold the edges of the cheese slices in (as shown) to keep things neater and keep it from melting over the edge on to your wax paper.

Once eggs are finished, run a knife along the edge of the muffin tin to loosen the egg, remove and add to sandwich. Finish by placing the other muffin piece on top to close the sandwich.

And here is the finished product! When I made them, I only bought one package of English muffins so I ended up using biscuits for half the sandwiches. This worked, but the biscuits were small so as you can see, the sandwiches weren’t as sturdy. If you use biscuits, I would recommend using full size biscuits, although those aren’t as healthy as the English muffins.

                                                        Ok, so mine aren't as neat as at McDonald's,
                                                                but it's the taste that counts, right? :)

Step 3. Wrap and freeze muffins.

For this step, I used wax paper, freezer tape and Ziplock bags. If you plan to eat some in the next day or so, you can put them in the refrigerator (this makes it easier to reheat). But if not, freeze them.

To speed up the wrapping process, I pre-cut my wax paper and freezer tape and aligned it (as shown above) on the counter.

Check out the video below to learn about my preferred method for wrapping the sandwiches.

Step 4. Reheat for breakfast.

You can reheat these in the microwave or oven. The microwave is good for reheating individual servings. If thawed, reheat for 40-60 seconds at full power. If frozen, reheat/defrost for three minutes at 50% power, turning after each minute. NOTE: If your microwave doesn’t have the power option, start by microwaving for 15-30 seconds at a time and flip after each round. This prevents the muffin from becoming soggy from the ice in the freezing process. You also have to watch to make sure it is heated all the way through; the outside of the sandwich can be heated while the inside is still cold.

I labeled my freezer bag with the name of the egg sandwiches and the date so I can quickly tell what it is in the freezer and remember when it was made. (This is a habit I got from my mom and grandma which was commonly used in freezing and canning vegetables to use throughout the year.)

For multiple sandwiches at once, reheat in the oven at 350 degrees. Place sandwiches on baking sheet and heat for 15-20 minutes if thawed, 30-40 if frozen.

Then, ENJOY! See, wasn’t that easy?

 For a printable version of this recipe, click here.

I hope you try these at your house! If so, I’d love to hear if you liked them or any other tips or questions you came across as you made them. Feel free to leave me a note in the comment section!

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Chelsea O'Brien
Chelsea O'Brien>

Chelsea O'Brien

Beck's Hybrids marketing associate, social media specialist, southern Indiana native and advocate of agriculture.

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