Recipes » Breakfast Recipes » Egg Ham and Cheese Muffins

Egg Ham and Cheese Muffins

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Egg, ham, and cheese muffins - a great on-the-go breakfast.
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
These Egg Ham and Cheese Muffins are a great on-the-go breakfast option! Perfect for days when you need to be ready and out the door quickly. https://www.lanascooking.com/egg-muffins/

These Egg Ham and Cheese Muffins are a great on-the-go breakfast option! Perfect for days when you need to be ready and out the door quickly.

Look familiar? If you’ve ever grabbed a quick breakfast from America’s most popular fast food chain, you’ll probably recognize these.

These Egg Ham and Cheese Muffins are a great on-the-go breakfast option! Perfect for days when you need to be ready and out the door quickly. https://www.lanascooking.com/egg-muffins/

They’re my version of one of that chain’s lower-fat, least offensive breakfast options. Actually, they’re not all that bad.

The Canadian bacon is pretty low fat, the muffin is good for you, the egg is not cooked in loads of fat. The cheese…well, you could use a lower-fat option I suppose. I use the regular American type because that’s what the original sandwich has.

These are quick to prepare and when served with a nice serving of fruit on the side, they make a pretty substantial breakfast.

How to Make Egg Ham and Cheese Muffins

Eggs frying in a nonstick skillet.

Begin by melting a small amount of butter in a nonstick skillet over medium-low heat. When the butter has melted and begun to foam up, break the eggs into the pan and cook until the white is nearly set. Then flip the eggs over and cook until the yolk is done through.

While the eggs cook, split and toast the English muffin(s).

Canadian bacon warming in a skillet.

When the eggs are cooked through, heat the Canadian bacon in the same pan. The fully cooked Canadian bacon only needs about 2-3 minutes in the pan to heat thoroughly.

Buttered English muffins on a plate.

Begin to assemble the muffins by spreading a small amount of butter on the cut sides of each English muffin (this is optional).

A fried egg added on top of English muffin.

Place the egg on the bottom of the muffin. Salt and pepper each egg.

Cheese and Canadian bacon added on top of egg.

Then place the cheese and bacon on top of the egg. Put the top on the muffin and serve.

These muffins can be made ahead of time, wrapped well and stored in the refrigerator. Reheat in the microwave for 1 ½ to 2 minutes depending on your microwave.

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These Egg Ham and Cheese Muffins are a great on-the-go breakfast option! Perfect for days when you need to be ready and out the door quickly. https://www.lanascooking.com/egg-muffins/

Egg Ham and Cheese Muffins

Egg, ham, and cheese muffins – a great on-the-go breakfast.
5 from 2 votes
Print It Rate It Save
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 serving
Calories: 355kcal
Author: Lana Stuart

Ingredients

For each muffin, you will need:

  • 1 English muffin split and toasted
  • 1 teaspoon butter
  • 1 egg
  • 1 slice cooked Canadian bacon
  • 1 slice American cheese
  • salt and pepper to taste

Instructions

  • Begin by melting a small amount of butter in a nonstick skillet over medium-low heat. Break the eggs into the pan and cook until the white is nearly set. Flip eggs over and cook until yolk is done through.
  • Meanwhile, split and toast English muffins.
  • When eggs are cooked through, heat the Canadian bacon in the same pan. The fully cooked Canadian bacon needs about 2-3 minutes in the pan to heat thoroughly.
  • Assemble the muffins by spreading a small amount of butter on the cut sides of each English muffin (this is optional). Place the egg on the bottom of the muffin. Salt and pepper each egg. Place the cheese and bacon on top of the egg. Put the top of the muffin on and serve.
  • These muffins can be made ahead of time, wrapped well and stored in the refrigerator. Reheat in the microwave for 1 ½ to 2 minutes depending on your microwave.

Notes

Nutrition Information

Serving: 1 | Calories: 355kcal | Carbohydrates: 28g | Protein: 20g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 971mg | Potassium: 262mg | Fiber: 2g | Sugar: 1g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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8 Comments

  1. I do this but it usually a one (or two) serving dish and I cook my egg in a glass ramekin or custard dish. It’s the perfect size for the English Muffin. You have to cover it and poke a lot of holes in the egg yolk because it has a tendency to explode but that’s the price you pay. Then I put cheese on it just before it is finished cooking and let it melt.

    The trick is finding the “right” English muffin. A cheap one will not give you the same taste as one that is a little more expensive. Or at least that’s been my experience. Your results may vary.

    I showed this to my nephew and he couldn’t believe he could make something that was better tasting than McDonalds at home in just a few minutes.