Inspired by Aunt Jennifer, this recipe guides you through making homemade Egg McMuffins, complete with Canadian bacon, cheese, and perfectly baked eggs, all ready to enjoy fresh or frozen for later.
1. Preheat the oven to 400F.
2. Lightly butter 6 x 3-inch silicone egg molds (or 6 x 3-inch ramekins). Place on a small sheet pan and crack one egg into each. (If using ramekins, add 2 Tbsp of water into each before adding the egg which will prevent it from sticking.) Bake for 10 mins on the middle rack.
3. Meanwhile, on a separate large sheet pan, arrange the English muffins (cut side up) and Canadian bacon in a single layer. After 10 mins, add the pan to the top rack (keep the eggs on the middle rack) and bake 5 mins more, until the muffins are lightly toasted, the Canadian bacon is warmed through, and the eggs are set. Option to broil for 1-2 mins at the end to get the muffins extra golden.
4. Layer one slice of cheese on each bottom muffin half, followed by one baked egg and one piece of Canadian bacon. Top with the remaining muffin halves. Enjoy warm, or to freeze, wrap each one tightly in parchment paper, then place them in a freezer-safe bag or container.
To Reheat: Unwrap and microwave for 1-2 mins until warmed through, or reheat from frozen in a 350F oven for 15–20 mins.
