Homemade Egg McMuffins - The Lemon Bowl
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3.6 from 25 votes

Egg, Ham and Cheese Breakfast Sandwiches

Protein packed and just 320 calories each, these satisfying breakfast sandwiches are ideal for making-ahead, freezing and popping in the microwave whenever the mood strikes. 
Course Breakfast
Cuisine American
Keyword freezer friendly egg sandwich
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12
Calories 320kcal
Author Liz Della Croce


  • 12 whole wheat English muffins split
  • 1 dozen eggs
  • salt and pepper to taste
  • 12 slices ham thickly sliced
  • 12 slices sharp cheddar


  • Pre-heat the oven to 350 degrees and spray a muffin tin with cooking spray.
  • Crack one egg into each muffin tin and sprinkle with salt and pepper. For even baking, gently break the yolk using a fork or knife.
  • Bake eggs until egg whites are firm, 18-20 minutes.
  • While eggs are baking, begin assembling the sandwiches by placing the bottoms of each English muffin on a flat surface. Top each bottom half with one slice of cheese and once slice of ham.
  • Place one egg on top of the ham and cheese half then top with the second half of the English muffin.
  • For easy microwave reheating, wrap each sandwich individually in parchment paper then place in a resealable plastic bag to freeze. To reheat, simply place in the microwave for 60 seconds on full power or 1 1/2 minutes on 50% power.


Calories: 320kcal | Carbohydrates: 24g | Protein: 24.5g | Fat: 13.8g | Saturated Fat: 6.2g | Polyunsaturated Fat: 7.6g | Cholesterol: 250mg | Sodium: 815mg | Fiber: 3g | Sugar: 2g