Egg McMuffins DIY - Slender Kitchen

Egg McMuffins DIY

Freestyle™ SmartPoints™ New!
(6 Old SmartPoints™) (6 PointsPlus®)

Recipes Content


So I have to be honest. I have been holding out on you. It wasn’t purposeful but somehow I never got around to sharing the one thing I eat virtually every week – DIY Egg McMuffins. You can literally always find some of these wrapped up in my freezer waiting for that random (frequent) morning when I am running late and need a meal in under 2 minutes. Usually when I set out to make these, I make 12-18 at once with all sorts of combinations of meats, cheeses, and veggies. The regulars in my freezer include the classic recipe below, spinach and feta, and turkey sausage with sauteed peppers and onions. You can make the classic egg pictured above, or just scramble everything up and pour it in. Want less calories? You can just use egg whites as well. It is a completely versatile recipe and one that I am quite sure will begin to make frequent appearances in your home. At least I hope so.

Prep Time

Egg McMuffins DIY

Prep Time: 
Cook Time: 
Total Time: 


  • 6 U eggs
  • 6 U light English muffins
  • 6 U slices Canadian bacon
  • 12 tbsp. shredded part skim mozzarella cheese
  • salt and pepper

Nutritional Facts

Serving Size: 
1 sandwich
Amount Per Serving
Calories 249
Calories from Fat 89
% Daily Value *
Total Fat 10g
Saturated Fat 3g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 207mg
Sodium 726mg
Total Carbohydrate 28g
Dietary Fiber 8g
Sugars 1g
Protein 20g


  1. Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray. If you prefer a more flat egg, use a muffin tin with larger holes or a ramekin.
  2. Drop one egg into each muffin slot and sprinkle with salt and pepper.
  3. Cook for 10-15 minutes until the egg is cooked through.
  4. Meanwhile begin assembling the muffins. It is up to you whether you want to toast them or not, just don’t toast them too much or they are really hard when you reheat them.
  5. Layer each muffin with 1 slice of Canadian bacon (or 1/3 of ham/turkey bacon/etc.), 3 tbsp. of cheese, and egg. Top with other muffin half.
  6. Place into the freezer unwrapped for 1 hour. This helps to eliminate the extra moisture.
  7. Then pull out and wrap in plastic wrap tightly and place in a Ziploc bag.
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To reheat during the week, just wrap in a paper towel and microwave for 45 seconds.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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