The Egg McMuffin may be McDonald’s greatest invention ever. It’s such a simple idea – putting eggs, meat, and cheese on a buttered, toasted muffin to make a neat little package you can take with you on the go. But this one simple idea changed the whole way people eat breakfast. Instead of having to eat and run, they could do both at once.

But you want to know what’s even better than a convenient to-go breakfast you can pick up at the drive-through? A convenient to-go breakfast that you don’t have to pick up at the drive-through. That is, a Copycat Egg Mc Muffin you can make ahead of time and have ready and waiting in the morning, so all you have to do is grab it and go.

You can whip up half a dozen of these at a time, then stash them in the freezer for later. In the morning, all you have to do is zap it in the microwave and take it with you. And on those rare mornings when you’re not in a hurry, you can enjoy one fresh from the pan.

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Recipe Tips:

It is really important that the pan is heated and greased before adding the egg into the biscuit cutter so that the egg white begins cooking immediately and doesn’t seep out from under the frame. Be sure the biscuit cutter “frame” is greased also so that it will release the egg easily.
You can toast the English muffins in a toaster and then butter them (or even skip the butter altogether), but toasting them in the pan can be a nice way of warming everything up before you’re ready to cook the eggs.
Swap sausage patties for the Canadian bacon or other types of cheese for the American cheese.
Adding a little water to the pan (away from the egg) helps the top of the egg to cook more evenly with the steam.

How to Make Copycat Egg McMuffins

Split open the English muffins and spread a light layer of butter over the open faces.
Heat a frying pan over medium heat for 2-3 minutes. Place buttered English muffins face down in frying pan for a few minutes until toasted golden brown. Wipe out any toasted remnants from the pan.
Oil the pan with a couple teaspoons of vegetable oil (or butter) and heat over medium. Spray a 3” round biscuit cutter with non-stick cooking spray and set it in the frying pan.
Crack an egg into the center of the biscuit cutter.
Use a fork to gently loosen the yolk and sprinkle with salt and pepper.
Pour about 1 tablespoon of water off to the side of the egg and cover the pan with a lid. Cook/steam the egg over medium low heat until the top is fully white and no longer translucent.
Carefully scooch a spatula under the egg and biscuit cutter and flip the egg. Lift the biscuit cutter from the egg. Cook for just a few seconds longer or until the egg is cooked through. Remove the egg from the pan. Continue cooking the remaining eggs in the same manner. If you have multiple biscuit cutters in the right size, you can cook several at a time.
Layer one slice of American cheese over the bottom half of each toasted English muffin.
Place a cooked egg “patty” on top of the cheese. Top with a slice of Canadian bacon and the top half of the English muffin.

What’s the best way to freeze these Copycat Egg McMuffin sandwiches?

Wrap each sandwich individually in waxed paper, parchment paper, or foil. Then put them all in a sealed zip-top freezer bag. They’ll keep for about a month in the freezer.

OK, and how do I reheat them?

Unwrap the sandwich and wrap it in a paper towel. Give it one minute on defrost in the microwave, then another 30 seconds to a minute on high. You can also pop the whole thing in the toaster oven. Bonus tip: When you go camping, make a batch of these ahead of time and reheat them in their foil wrappers over the campfire.

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