Some mornings, you just want that classic breakfast sandwich — warm English muffin, crispy bacon, fluffy egg, and melty cheese.
But most fast food versions are loaded with preservatives, refined oils, and more salt than you want to think about before 9 a.m.

This Homemade Bacon Egg McMuffin gives you all the cozy, savory satisfaction of the original — but with clean, real-food ingredients. It’s fast, easy, and kid-approved.
And yes — it’s meal prep friendly, freezer friendly, and totally customizable.

Ingredients:

• 4 whole grain or sprouted English muffins

• 4 large eggs

• 4 slices nitrate-free bacon

• 4 slices cheddar or dairy-free cheese

• Optional: avocado slices, spinach, or hot sauce

• Olive oil or butter for cooking

• Salt and pepper to taste

Instructions:

1. Cook the bacon
   In a skillet over medium heat, cook bacon until crispy. Drain on paper towels.

2. Cook the eggs
   Wipe the skillet clean, then lightly grease. Crack eggs into round molds or wide-mouth mason jar rings if you want that classic shape. Cook covered for 3–4 minutes until set. Season with salt and pepper.

3. Toast the muffins
   While eggs cook, toast the English muffins until golden.

4. Assemble your McMuffins
   Layer bottom muffin half with cheese, then bacon, egg, and any extras (like spinach or avocado). Top with the other muffin half and press gently.

5. Serve or store
   Serve warm, or let cool and wrap tightly for meal prep or freezing.

Sarah’s Tips:

• Freezer-friendly: Wrap tightly in foil or parchment and freeze. Reheat in toaster oven or microwave wrapped in a damp paper towel.

• Add greens: Slip in spinach, arugula, or sautéed kale for a veggie boost.

• Low-carb? Swap the muffin for a large lettuce wrap or use a grain-free English muffin.

• Dairy-free? Use a vegan cheese or skip it — still delish.

Flavorful Conclusion:

This Homemade Bacon Egg McMuffin is one of those recipes that proves simple really is better. It’s easy, clean, satisfying, and gives you that classic flavor with ingredients you can feel good about. Whether it’s a weekday rush or a slow weekend breakfast, this sandwich hits the spot.

Nutrition (per sandwich, serves 4):

• Calories: 350

• Protein: 21g

• Carbs: 28g

• Fat: 18g

• Fiber: 3g

• Sugar: 2g