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  • 4 - large eggs
  • - salt and pepper
  • 1 tablespoons - olive oil
  • 4 - English muffins, toasted
  • 1/2 cups - extra-sharp Cheddar cheese, coarsely grated
  • 2 cups - baby spinach
  • 4 - thin slices ham, optional
  • Directions:

    In a medium bowl, beat together eggs with a tablespoon of water and 1/4 teaspoon each of salt and pepper.

    Heat oil in a large nonstick skillet over medium heat. Add eggs and cook, stirring with rubber spatula every few seconds until desired doneness is reached - about 2 to 3 minutes for medium-soft eggs.

    Spoon eggs onto bottom half of each muffin and top with cheese, spinach leaves and ham (if using). Top with remaining muffin half and enjoy.

    Freeze It: Wrap prepared sandwiches in a damp paper towel, then in aluminum foil. Place in freezer bags and freeze up to 1 month. When ready to cook, remove only the foil and microwave for 1 minute. Flip sandwich over and microwave for another 30 to 60 seconds.

    Brief Description

    Freeze these make-ahead egg and cheese breakfast sandwiches for a quick hot breakfast on busy mornings.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 10 min


    Good Housekeeping

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    Posted On:

    January 19, 2021

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