Make-at-home Egg McMuffins
Recipe Type: Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12
Enjoy this awesome take on the Egg McMuffin, courtesy of Kim Hamill.
  • 12 large eggs (I made half egg whites for me, half whole eggs for him. we think all egg white is better because the yolk can get a little dried out. scrambled would be great too.)
  • 12 100% whole grain English muffins
  • 12 slices Applegate Turkey bacon, canadian bacon, or even deli turkey if you like
  • 12 slices low calorie cheese (ultra-thin regular cheese or low-fat cheese; look for 45 calories or less per slice)
  • black pepper, freshly ground
  1. BAKE THE EGGS. Preheat oven to 350 degrees. Spray jumbo muffin tins or 7 to 8 oz. ramekins with cooking spray. Add an egg to each one (or equivalent amount of Egg Beaters, scramble or egg white). Sprinkle with black pepper, if desired. Bake for 20-25 minutes until set and completely cooked.
  2. COOK THE TURKEY BACON. Follow package directions.
  3. ASSEMBLE MUFFINS. Split open muffins and toast, if desired. I threw them in the overn with the eggs. Then on each muffin, stack a slice of cheese, a bacon slice, and a baked egg.
  4. WRAP & FREEZE MUFFINS. For microwave reheating, wrap each muffin in parchment or wax paper. For oven reheating, wrap each muffin in aluminum foil. Place wrapped muffins in plastic freezer bag and freeze.
  5. REHEAT IN MICROWAVE. If thawed, 60 seconds at full power. If frozen, 3 minutes at half power, turning over after each minute.
  6. REHEAT IN OVEN. In 350 degree oven, place on baking sheet and heat for 15 to 20 minutes if thawed; 30-40 minutes if frozen.
Recipe by Honest Cooking at