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Ham Egg and Cheese Muffins

These delicious Ham, Egg, and Cheese Muffins are the perfect grab-and-go breakfast option. Easy to make and packed with protein, they’ll keep you satisfied and energized throughout the day.

Look familiar? If you’ve ever grabbed a quick breakfast from one of America’s most popular fast-food chains, you’ll probably recognize these breakfast muffins. Yes, they’re my copycat version of McDonald’s Egg McMuffin, which is one of their lower-fat breakfast options.

A finished muffin on a white plate.

All things considered, I’d say this recipe leans to the “healthier” side. The Canadian bacon is pretty low fat, the muffin is good for you, the egg is not cooked in loads of butter. 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 some mixed fresh fruit on the side, they make a pretty substantial breakfast.

Ingredient Notes

All ingredients needed to make the recipe.

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  • English muffins – Regular or whole wheat.
  • Eggs – I typically purchase Eggland’s Best. Use whatever you like.
  • Canadian bacon (or deli ham): I prefer Canadian bacon because that’s what McDonald’s uses. However, a good-quality deli ham is also great.
  • American cheese – That’s what the original uses. Substitute any cheese you prefer.

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.

How to Make Ham Egg and Cheese Muffins

  1. Begin by melting a small amount of butter in a nonstick skillet over medium-low heat.
  2. When the butter has melted and begun to foam up, break the egg(s) into the pan and cook until the white is nearly set.
  3. Then flip the egg(s) over and cook until the yolk is done through.
  1. While the eggs cook, split and toast the English muffin(s).
  2. When the egg(s) are finished, 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.
  1. Begin to assemble the muffins by spreading a small amount of butter on the cut sides of each English muffin (this is optional).
  2. Place the egg on the bottom of the muffin. Salt and pepper each egg.
  3. Then place the cheese and bacon on top of the egg.
  4. Add the muffin top and serve.
A finished muffin on a white plate.

How to Make Copycat Egg McMuffins in Advance

One of the best things about this recipe is that it works really well for advance breakfast prep. You can take some time on the weekend to prepare as many of these as you’ll need for the future and stash them in the freezer. Wrap each finished muffin individually, label it, and place them in a freezer-safe bag or other container. They’ll keep for about 3 months frozen.

To reheat thawed muffins: Try to plan ahead to take out the number of muffins you want for the next day and pop them into the refrigerator to thaw overnight. The next morning, remove a muffin from the freezer packaging, wrap it in a paper towel, and microwave on high for about 3 minutes, turning it over halfway through. Or, alternatively, remove the freezer wrap and replace it with aluminum foil. Bake in the oven at 350 F for 15-20 minutes.

To reheat directly from frozen: Wrap the frozen muffin in a paper towel. Microwave on “defrost” for one minute. Microwave on high for three minutes, turning halfway through. Or wrap the muffin in aluminum foil and place it in a 350 F oven for 30-35 minutes.

A finished muffin on a white plate.

Recipe Variations

  • Replace the ham or Canadian bacon with a cooked sausage patty. You could make your own Spicy Breakfast Sausage using my recipe or purchase a good brand such as Jimmy Dean.
  • Substitute the American cheese with sharp cheddar cheese.
  • Use whole-wheat English muffins.
  • Use an egg substitute or liquid egg whites if you like.
  • Add toppings such as salsa, avocado, leafy spinach, shredded lettuce, or tomato.

More Breakfast Recipes You’ll Like

If you like this recipe, then be sure to also check out my Alpine Eggs. Creamed Mushrooms with Poached Eggs, Spiced Pear Pancakes, Oatmeal Cookie Pancakes, and Hash Brown Omelet Skillets recipes!

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

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A finished muffin on a white plate.

Ham Egg and Cheese Muffins

These delicious Ham, Egg, and Cheese Muffins are the perfect grab-and-go breakfast option. Easy to make and packed with protein, they'll keep you satisfied and energized throughout the day.
5 from 3 votes
Print It Rate It
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 serving, you will need:

  • 1 English muffin split and toasted
  • 1 teaspoon butter
  • 1 egg
  • 1 slice 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 finished, 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.

Notes

This recipe is great for advance breakfast prep. Wrap each finished muffin individually, label it, and place it in a freezer-safe bag or other container. They’ll keep for about 3 months frozen.
To reheat thawed muffins: Take out the number of muffins you want for the next day and pop them into the refrigerator to thaw overnight. The next morning, remove a muffin from the freezer packaging, wrap it in a paper towel, and microwave on high for about 3 minutes, turning it over halfway through. Or, alternatively, remove the freezer wrap and replace it with aluminum foil. Bake in the oven at 350 F for 15-20 minutes.
To reheat directly from frozen: Wrap the frozen muffin in a paper towel. Microwave on “defrost” for one minute. Microwave on high for three minutes, turning halfway through. Or wrap the muffin in aluminum foil and place it in a 350 F oven for 30-35 minutes.

Nutrition Information

Serving 1 | Calories 355kcal | Carbohydrates 28g | Protein 20g | Fat 18g | Saturated Fat 9g | Polyunsaturated Fat 2g | Monounsaturated Fat 5g | Trans Fat 0.4g | Cholesterol 210mg | Sodium 968mg | Potassium 262mg | Fiber 2g | Sugar 1g | Vitamin A 561IU | Vitamin C 0.1mg | 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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on June 14, 2009. It has been updated with new photos and additional information.

5 from 3 votes (3 ratings without comment)

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7 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.

  2. mmmmm…these look so good…makes me sooo hungry *just off to the kitchen* lol

  3. I know, right? Any breakfast is better with some bacon!

  4. These are really good and, unlike the fast food version, you know exactly what’s in them!

  5. What’s the fun of breakfast w/o using some fat! Butter, bacon, etc,… lol

  6. Bread + Butter says:

    All I can say is that this beats the Egg McMuffin from McDonald’s any day!!!!