Homemade Egg McMuffins

When my husband was young, he loved egg sandwiches. Ever eager to avoid a drive-through fast-food option, my mother-in-law came up with her own—now family-famous—recipe: Egg McMommas.


Egg McMommas are now a favorite in our family. Even though all her children are grown, my mother-in-law still makes these when we come to visit, and we still love them just as much as we did when we were young. Easy to make, fast to prep, and incredibly versatile, these little breakfast sandwiches (or breakfast-for-dinner sandwiches) are all-around perfect. And the recipe’s name is pretty cute too!

This recipe comes from our Back to School Survival Guide which comes free with any eMeals purchase!  For more kid-perfect recipes, check out the Kid-Friendly meal plan.

Egg McMommas
Serves: 4
  • 4 eggs
  • ½ teaspoon salt, ¼ teaspoon pepper
  • 4 English muffins, split and toasted (buttered, if desired)
  • 4 slices Cheddar cheese
  • 4 slices ready-to-cook bacon, heated and cut in half
  1. Whisk together eggs, salt and pepper. Pour one-fourth of egg mixture into a lightly greased nonstick skillet.
  2. Cook over medium heat until set, without stirring. Flip egg over. Cook until set; fold egg so that it is about the same size as the English muffin.
  3. Place egg on English muffin bottom; add cheese, bacon and English muffin top. Repeat procedure with remaining eggs, muffins, cheese and bacon.


2 thoughts on “Homemade Egg McMuffins

  1. Bridgette

    Have you ever tried to make these ahead and freeze them? I’m wondering how they would turn out. I’m looking for grab and run breakfast ideas.


    1. Ashley Leath - Menu Editor

      Hi Bridgette,

      I haven’t, but I bet it would work! I have made them ahead and refrigerated them (make them Sunday night for the following week), and that worked just fine. We wrapped them in paper towels and popped them in the microwave before heading out the door. Hope that helps!


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