How to make homemade Egg McMuffins that beat the drive-thru

Skip the drive-thru and make your mornings easier (and cheaper) with these homemade Egg, Cheese & Bacon McMuffins!

Looking for a quick, tasty breakfast that actually fits your morning routine? These easy homemade McMuffins are your new go-to. With baked eggs, crispy bacon, melty cheese and that classic toasted English muffin, they’re every bit as good as the drive-thru version - only fresher and friendlier on your wallet. Make a batch of twelve, wrap them up, and you’ll have breakfast sorted for the whole week.

At home Egg, Cheese & Bacon McMuffins (makes 12)

Ingredients

12 standard English muffins, halved
12 eggs
8 pieces of bacon
12 slices of cheese (cheddar or your favourite)
Salt & pepper, to taste
Optional: Tomato relish (or any sauce you prefer)
Baking paper (or parchment) for wrapping

Method

Bake the bacon

Preheat your oven to 220 °C.
Arrange the 8 bacon slices on a baking tray - bake for about 30 minutes, turning every ~10 minutes to ensure both sides get crispy.
Once done, remove and pat dry with paper towels to soak up excess oil.
Cut each slice into thirds - you’ll end up with 24 pieces of bacon.

Toast the muffins

Meanwhile, halve the 12 English muffins and toast (in toaster or oven) for ~3-4 minutes until lightly golden.
Set aside.

Bake the eggs

Pre-grease a muffin tray (spray or oil via paper towel).
Crack 12 eggs into the tray, salt and pepper each. If you like, break the yolks slightly (don’t fully scramble) so you get a nice mix of texture.
Reduce oven temperature to 180 °C (from the bacon stage).
Bake the eggs for about 10-12 minutes, until they’re just slightly set - you want a little bit of gooey in the yolk, not fully hard.
Once done, remove the tray, use a silicone spatula to ease each egg out, and let them cool on a rack/tray.

Assemble the McMuffins

On a clean surface, lay down a piece of baking/paragraph paper (approx. 25 cm wide).
On the bottom half of each toasted muffin:

(If using) spread a layer of tomato relish (or chosen sauce).
Place 1 of the baked eggs.
Add 1 slice of cheese.
Add 2 pieces of the cut bacon.
Top with the muffin top half.

Wrap each sandwich:

Place the sandwich centrally on the baking paper.
Pinch the two long sides of the paper together in the middle above the sandwich, fold that seam over 2-3 times to create a secure top.
Then fold/tuck the loose edges of the paper on the underside of the sandwich so it’s nicely sealed. (This method is a variation of the “fold and crease” wrapping technique)

Storage & Reheating

In the fridge: These wrapped sandwiches will keep well for 3-5 days.
In the freezer: You can freeze them for up to 2 months. When ready to eat, defrost overnight in the fridge, then reheat in the microwave for about 45-50 seconds (or until hot) for a quick breakfast.
Tip: Keep the sandwich wrapped in the baking paper when reheating.