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.
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, and 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. For days when you have a little more time, try my Alpine eggs or a skillet full of herbed baked eggs.
Recipe Snapshot: Ham Egg and Cheese Muffins
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1
Cuisine: American
Cooking Method: Stovetop/Toaster
Primary Ingredients: English muffin, egg, Canadian bacon, cheese
Skill Level: Easy
DO MORE WITH CHATGPT
Ingredient Notes
This post may contain affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- 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.
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.
Want to save this?
I'll email this post to you, so you can come back to it later!
How to Make Ham Egg and Cheese Muffins
STEP 1. Begin by melting a small amount of butter in a nonstick skillet over medium-low heat.
STEP 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.
STEP 3. Then flip the egg(s) over and cook until the yolk is done through.
STEP 4. While the eggs cook, split and toast the English muffin(s).
STEP 5. 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.
STEP 6. Begin to assemble the muffins by spreading a small amount of butter on the cut sides of each English muffin (this is optional).
STEP 7. Place the egg on the bottom of the muffin. Salt and pepper each egg.
STEP 8. Then place the cheese and bacon on top of the egg.
STEP 9. Add the muffin top and serve.
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.
More Breakfast Recipes You’ll Like
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Ham Egg and Cheese Muffins
Ingredients
For each serving, you will need:
- 1 teaspoon butter
- 1 egg
- 1 English muffin split and toasted
- 1 slice Canadian bacon
- salt and pepper to taste
- 1 slice American cheese
Instructions
- Begin by melting a small amount of butter in a nonstick skillet over medium-low heat.1 teaspoon butter
- Break the egg into the pan and cook until the white is nearly set.1 egg
- Flip egg over and cook until yolk is done through.
- Meanwhile, split and toast English muffin.1 English muffin
- When egg is 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.1 slice Canadian bacon
- Assemble the muffin 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 the egg.salt and pepper to taste
- Place the cheese and Canadian bacon on top of the egg.1 slice American cheese
- Put the top of the muffin on and serve.
Notes
Nutrition Information
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.
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.
mmmmm…these look so good…makes me sooo hungry *just off to the kitchen* lol
I know, right? Any breakfast is better with some bacon!
These are really good and, unlike the fast food version, you know exactly what’s in them!
What’s the fun of breakfast w/o using some fat! Butter, bacon, etc,… lol
All I can say is that this beats the Egg McMuffin from McDonald’s any day!!!!