Adventures of Mel

Category: Eggs

Homemade Sausage and Egg McMuffin with Cheese
How to make a delicious homemade version of McDonald’s sausage and egg McMuffin. Easy recipe for a grab-and-go breakfast sandwich!

I love a good breakfast sandwich, and McDonald’s Sausage Egg McMuffin has long been a favorite of mine, both with and without the muffin.

It only makes sense that I’d recreate the sausage egg and cheese McMuffin at home, especially since my boys love it just as much as I do.

Besides a little oil or bacon grease, you only need 5 ingredients for this recipe. And once you have the eggs and sausage cooked, it’s just a matter of layering up your sandwich.

Serve it with a cold glass of orange juice and a little fruit on the side, and you’ve got the makings of a delicious breakfast. Or if you’re in a rush, wrap it up and take it on the go.

Sometimes I prefer ham in the mornings, so McDonald’s Egg McMuffin (with Canadian bacon) is another family favorite I love to make.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my sandwich making tips, important info for this recipe, and similar recipe ideas – and get straight to the sausage McMuffin recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENT NOTES:

The Bread: McDonald’s sausage McMuffin is made with an English muffin, and it’s what I prefer. However, you can change things up and make it with a bagel, a croissant, Texas toast, a big biscuit, etc.

Eggs: While I prefer to fry a rounded egg, you can use a poached egg or scramble the eggs and pour them into an egg ring (see below for more options if you don’t have egg rings.) You might even make a rounded omelet with peppers and onions in your scrambled egg/s if you like.

Cheese: For this recipe, I use American cheese, but I’m tempted to try my favorite super sharp cheddar sometime in the near future. A good smoked gouda or smoked cheddar would be good too.

Meat: To get a similar taste to McDonald’s sausage without any extra ingredients, I prefer to use Jimmy Dean breakfast sausage. If you want to make it a totally different kind of McMuffin, try making it with Canadian bacon, regular bacon, maple sausage, vegetarian meat, etc.

Other Options: If you really want to give it more oomph, you can add tomato slices, sliced onion, etc.

Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Large Skillet – I use our 10.25 inch cast iron skillet.

Baking Sheet

Egg Rings

HOW TO MAKE A SAUSAGE AND EGG MCMUFFIN

Before you get started cooking and assembling your sausage McMuffins, you’ll need to pre-heat the oil in the skillet over low to medium heat. While I prefer to use bacon grease, you can also use butter or canola oil/vegetable oil.

Also, pre-heat your oven to 350° F.

LET’S PREP OUR INGREDIENTS FIRST:
1. Shape the sausage into patties that are large enough to fit on the English muffins, so slightly larger than the muffins because the sausage patties will shrink while cooking. I like to make mine about 1/4 inch thick.
1. Fry the sausage patties ’til they’re cooked thru and browned.
1. Once the sausage is removed from the skillet, fry the eggs ’til well done, using rounded egg rings.
1. Slice the English muffins in half, toast them in a toaster, and spread a thin layer of butter on each toasted muffin half.
1. Add a slice of American cheese to the bottom half of each muffin. Place the English muffins on a baking sheet in your pre-heated oven, and allow the cheese to just slightly melt; it should only take about 1-2 minutes.
ASSEMBLE YOUR BREAKFAST SANDWICHES:
1. Start with a sausage patty on top of the cheese.
1. Next add the fried egg.
1. Complete your sandwich with the muffin top, and serve it up while warm.
FAQ:

What can I use if I don’t have egg rings?
Some things you can use in place of egg rings are metal canning jar rings, a round metal cookie cutter, or a tuna can with no top or bottom.

Can I freeze this breakfast sandwich?
Yes. Double wrap the sandwich in plastic wrap, then place in a freezer bag.
It should keep up to 2 months in the freezer.

How do I reheat a sausage McMuffin?
Reheat in the microwave for 40 seconds. For a crispier McMuffin, reheat in the oven at 350° F for about 10-15 minutes.

MORE EGGS FOR BREAKFAST:
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Homemade Sausage and Egg McMuffin with Cheese

How to make a delicious homemade version of McDonald's sausage and egg McMuffin. Easy recipe for a grab-and-go breakfast sandwich!
1 tablespoon bacon grease*
1 pound ground breakfast sausage
4 large eggs
4 English muffins
4 tablespoons salted butter
4 slices American cheese
Pre-heat bacon grease in the skillet over low to medium heat. Also, pre-heat your oven to 350° F.
Shape the sausage into patties that are large enough to fit on the English muffins, so slightly larger than the muffins because the sausage patties will shrink while cooking. I like to make mine about 1/4 inch thick.
Fry the sausage patties ’til they’re cooked thru and browned.
Once the sausage is removed from the skillet, fry the eggs ’til well done, using rounded egg rings.
Slice the English muffins in half, toast them in a toaster, and spread a thin layer of butter on each toasted muffin half.
Add a slice of American cheese to the bottom half of each muffin.
Place the English muffins on a baking sheet in your pre-heated oven, and allow the cheese to just slightly melt; it should only take about 1-2 minutes. Then remove them from the oven.
Assemble your breakfast sandwiches by starting with a sausage patty on top of the cheese.
Next add the fried egg.
Complete your sandwich with the muffin top, and serve it up while warm.
*If you don’t have bacon grease, you can use butter, canola oil, or vegetable oil.

What can I use if I don’t have egg rings?

Some things you can use in place of egg rings are metal canning jar rings, a round metal cookie cutter, or a tuna can with no top or bottom.

Can I freeze this breakfast sandwich?

Yes. Double wrap the sandwich in plastic wrap, then place in a freezer bag.It should keep up to 2 months in the freezer.

How do I reheat a sausage McMuffin?

Reheat in the microwave for 40 seconds. For a crispier McMuffin, reheat in the oven at 350° F for about 10-15 minutes.

Breakfast & Brunch
American
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February 3, 2021
How to Make Eggs in a Nest with Cheese
If you have bread, eggs, and cheese, you can easily make eggs in a nest, or eggs in a basket. Quick recipe, perfect for breakfast or brunch!

This recipe comes with fond memories from when I was a little girl, when my mom made a special breakfast every once in awhile….It was my favorite breakfast. She called it egg bread, better known as eggs in a nest, eggs in a basket, toad in a hole, egg in a hole, etc.

Now having 3 boys of my own, I make egg in a nest every so often for them, and they love it just as much as I still do. I’m not sure if it’s the egg cooked into the toast or if it’s the melted cheese on top that gets us every time.

It’s a quick and easy recipe you can cook up in minutes, especially if you have a griddle and can cook everyone’s at once. Kids can get in on the cooking fun too.

Sometimes I can’t get enough of eggs and cheese; a good homemade breakfast sandwich like McDonald’s Egg McMuffin is another family favorite.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my breakfast making tips, important info for this recipe, and similar recipe ideas – and get straight to the eggs in a basket recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

LET’S TALK INGREDIENTS:

Bread: While I use a typical sandwich bread (gluten-free bread for mine), you can use other types of bread too. My kids love sourdough, and brioche bread would make delicious egg in a hole with cheese. Other ideas might include bagels, puff pastry, avocados, or hash browns.

Cheese: We use American cheese because it gives so much flavor and melts right into the bread; but the options are limitless here. I have a favorite super sharp cheddar cheese that would be delicious; other ideas might include smoked cheddar, smoked gouda, parmesan, etc.

Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Small Biscuit Cutter (or Sharp Knife) – I have what used to be an old apple juice can that I use as a small biscuit cutter.

Griddle or Large Skillet – I prefer to use the griddle on our stove because I can cook everyone’s breakfast at once. Makes for a quick and easy job.

Flipper Spatula

HOW TO MAKE EGGS IN A NEST

Gather your ingredients and follow these steps…
1. Butter both sides of the bread.
1. Cut a hole in the center of the bread with a small biscuit cutter or knife. Set the cut circle aside; we’ll fry it up with the main slice.
1. Melt 1/2 tablespoon butter on the griddle (or in a large skillet), over low to medium heat. Add the bread to the griddle.
1. Crack the egg into the hole.
1. Cook ’til the egg slightly sets on the bottom, and sprinkle with salt and pepper.
1. Flip and cook the other side of the egg and bread, ’til the egg is cooked, the yolk is soft, and the bread is golden brown.
1. If desired, flip again and melt the slice of cheese on top. You can make this without cheese, but trust me when I say, cheese makes everything better.
Note: Also, fry the bread circle you cut out earlier. This is the best part; crispy, crunchy goodness. We all try to sneak them while the bread is cooking. Yum!

FAQ:

How should I store it?
To be honest, I’ve never had to store any leftovers because we make just enough for us to eat at breakfast. However, if you do have leftovers, just store them in an airtight container in the fridge. Leftovers should keep for 1-2 days.

Can I make this recipe ahead and freeze it?
Yes, you actually can. It would probably be better to make the recipe all the way through, without the cheese. Then allow your eggy toast to cool well, wrap it in plastic wrap, and store it in an airtight container or freezer bag in the freezer. When you’re ready to get it out and cook it, then you can add the cheese.

How do I reheat it?
While you can use the microwave, I wouldn’t because it will likely make it soggy. Simply get it out of the freezer, let it thaw for 15-20 minutes, and place back on the griddle, or in the oven at 350°F for 20 minutes or ’til heated thru. Add the cheese after the bread and egg are warmed through, and allow it to melt.

FUN IDEA FOR HOLIDAYS AND SPECIAL OCCASIONS

While I use a biscuit cutter, that’s not to say you can’t make eggs in a basket with cheese a little more special on holidays.

Try using small cookie cutters to cut the hole in the center of the bread. Maybe a small Christmas tree or star, or even a heart for Valentine’s Day.

HOW TO SERVE EGGS IN A BASKET

While it’s delicious all by itself, you can also serve it alongside fresh fruit, ambrosia fruit salad, bacon, sausage, and more.

MORE YUMMY BREAKFAST IDEAS WITH EGGS:
GET THE PRINTABLE RECIPE

If you love this breakfast recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Eggs in a Nest with Cheese

If you have bread, eggs, and cheese, you can easily make eggs in a nest, or eggs in a basket. Quick recipe, perfect for breakfast or brunch!
1 tablespoon salted butter (softened)
1 slice bread
1 large egg
1 pinch salt
1 pinch ground black pepper
1 slice American cheese (optional)
Melt 1/2 tablespoon butter on a griddle or in a large skillet, over low to medium heat.
Butter both sides of the bread with the remaining butter.
Cut a hole in the center of the bread with a small biscuit cutter or knife. Set the cut circle aside; you'll fry it up with the main slice.
Add the bread to the hot griddle.
Crack the egg into the hole.
Cook ’til the egg slightly sets on the bottom, and sprinkle with salt and pepper.
Flip and cook the other side of the egg and bread, ’til the egg is cooked, the yolk is soft, and the bread is golden brown.
If desired, flip again and melt the slice of cheese on top. You can make this without cheese, but trust me when I say, cheese makes everything better.
Serve while warm.
Note: Also, fry the bread circle you cut out earlier. This is the best part; crispy, crunchy goodness. We all try to sneak them while the bread is cooking. Yum!

How should I store it?

To be honest, I’ve never had to store any leftovers because we make just enough for us to eat at breakfast. However, if you do have leftovers, just store them in an airtight container in the fridge. Leftovers should keep for 1-2 days.

Can I make this recipe ahead and freeze it?

Yes, you actually can. It would probably be better to make the recipe all the way through, without the cheese. Then allow your eggy toast to cool well, wrap it in plastic wrap, and store it in an airtight container or freezer bag in the freezer. When you’re ready to get it out and cook it, then you can add the cheese.

How do I reheat it?

While you can use the microwave, I wouldn’t because it will likely make it soggy. Simply get it out of the freezer, let it thaw for 15-20 minutes, and place back on the griddle, or in the oven at 350°F for 20 minutes or ’til heated thru. Add the cheese after the bread and egg are warmed through, and allow it to melt.

Breakfast & Brunch, Main Course
American
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February 2, 2021
Camping Breakfast Burritos for Campfire or Make Ahead
Stuffed with bacon (or sausage) and a delicious egg mixture, camping breakfast burritos are easy to make ahead, or cook them over a campfire in the great outdoors. Nothing fuels you better than a simple breakfast of easy campfire burritos.

When you’re camping, breakfast burritos are an easy way to fill your stomach before a day of fun and exploring with your family. Like my homemade version of the sausage McMuffin, they’re a savory breakfast and satisfying meal that helps fuel you for the day’s adventures.

While make ahead breakfast burritos for camping are a definite win, you can cook them up over the campfire in no time at all. All you need are a few ingredients and either a fire or a grill.

Why You’ll Love This Camping Recipe
- One thing I love about these camping breakfast wraps, especially with kids, is the versatility. It’s easy to switch up the ingredients; if you don’t want bacon, you can add sausage instead.
- Not to mention, there’s nothing quite as wonderful as easy camping meals after long days outdoors, and make ahead camping burritos make for easy camping meal preparation.
- Have I mentioned, though, how satisfying the combination of bacon, egg, and cheese really is? It’s full of protein and so delicious and filling. I especially love a good camping breakfast because it fuels your day and gets you going for a day spent in the great outdoors. That’s exactly what camping burritos do.
- I love meals around the campfire. However, if you’re not allowed to have a campfire, you can make this campfire recipe on the grill or camp stove. You can even warm the burritos in the oven at home.
- A bacon breakfast burrito hits the spot and tastes really good, especially with a warm mug of campfire coffee.
- Breakfast burritos are convenient and portable. You can eat them at the campsite or take them on the go.
What’s in a Breakfast Burrito?

For this camping breakfast burrito recipe, you need just a few simple ingredients you can either prep before you go camping, or prep at the campsite. I’ve also put together a list of campfire cooking equipment that’ll help you make these mouthwatering burritos and other campfire recipes.
Ingredients and Substitution Notes
- Bacon – You’ll need a few slices of bacon, and be sure to save the bacon grease for frying the peppers and onions. If you’d rather, you can substitute breakfast sausage instead.
- Bell Pepper – Chop this up. I like to use colorful peppers. Not sure how to chop a pepper? Learn how to cut a bell pepper.
- Green Onions – Chop these up, as well.
- Large Eggs
- Salt and Pepper – For seasoning… You can use any seasoning you like. I prefer using sea salt and ground black pepper.
- Flour Tortillas – You can use regular burrito sized flour tortillas or gluten-free tortillas.
- Shredded Cheese – We like to use extra sharp cheddar and Monterey Jack.
While these camp breakfast burritos are filled with bacon, eggs, and cheese, there’s no limit to what to put in breakfast burritos.

Just a Few More Ideas for Ingredients…
- Scrambled eggs, fried eggs, etc.
- Bacon
- Breakfast sausage
- Ham
- Cheddar cheese
- Monterey Jack cheese
- Pepper Jack cheese
- Green onions
- Bell peppers
- Green chiles
- Tomatoes
- Hash browns, crispy fried potatoes, or tater tots
- Black beans
- Seasonings – Salt, pepper, etc.
- Hot sauce
- Salsa and sour cream
The list could go on and on.

How to Make Camping Breakfast Burritos

Between cooking the ingredients and then assembling your breakfast wraps, making bacon, egg, and cheese breakfast burritos involves just a few simple steps.
Cook the Bacon and Egg Mixture…

Start by cooking the bacon in a large skillet or frying pan. If cooking over the fire, you’ll want to use a cast iron skillet; we use our homemade griddle, which is very similar to this pizza pan.

While the bacon’s cooking, prep the bell peppers and green onions.

Sauté the vegetables in a little bit of bacon grease, and then add the eggs.

Scramble all the eggs in with the bell peppers, green onions, salt, and pepper.
How to Assemble Each Bacon and Egg Wrap

Add a helping of the egg mixture to the center of each tortilla; we use a burrito size flour tortilla (or gluten-free tortilla). At this point, you can also add a little bit of hot sauce, salsa, or sour cream if you want.

Next sprinkle cheese, including both shredded cheddar and Monterey Jack.

Wrap your burrito by folding the ends and folding over, rolling into a nice, tight burrito wrap.

Then wrap the entire burrito in heavy duty foil. And now they’re ready for the campfire (or grill).
How to Cook Breakfast Burritos on a Campfire

If you don’t want a crispy texture, you don’t even have to place the burritos on the fire or the grill.
If you do want a crispy texture, cooking campfire breakfast burritos is really simple…

Your fire should be down to coals, with a little bit of flame here and there.

While we prefer to use our tripod grill right down over the coals, you can cook them without any grill at all. Having them wrapped in foil allows you to lay them right onto the hot coals.

Be aware, placing the wrapped burritos directly on the hot coals will require you to be diligent in turning them frequently so they don’t burn on one side. Same if you’re using a grill, whether a tripod grill on the campfire or an actual portable grill. You’ll need to turn the burritos frequently, every 1-2 mins, to ensure they don’t burn.

Since everything inside the burritos is already cooked, you’re just warming them enough to ensure the cheese is melted and give your tortilla a bit of a crispy texture.
Once they’re cooked, serve and enjoy the best breakfast burrito around.

Expert Tips and Recipe FAQ’s

Can I make breakfast burritos ahead and freeze them?
Yes, you can freeze make-ahead breakfast burritos for later. In fact, freezing them for later will allow you to just throw the frozen breakfast burritos in the cooler, and all you gotta do is warm them up over the fire or on the grill for breakfast. No prep or anything at the campsite. To freeze them, completely wrap the burritos in a layer of plastic wrap or parchment paper, then a layer of heavy duty aluminum foil; then place them in a single layer inside a gallon freezer plastic zipper bag, get all the air out of the bag as you seal it, and freeze.

How do you reheat burritos when camping?
Remove the plastic wrap or parchment paper; then re-wrap in foil and place the foil wrapped burritos in a camp oven, on a grill, or on hot coals from the campfire for about 20-30 minutes, turning them every 3-5 minutes, ’til they’ve warmed. Turning them frequently ensures one side won’t burn or heat more than the other. And warming them this way, you can keep a whole passel of burritos warm for a crowd.

How do I keep my burritos from getting soggy?
The flour tortilla on a breakfast burrito can tend to get soggy; but there are things you can do to help prevent this. One thing that helps is to cool your filling before wrapping it in the tortilla; that way, the heat doesn’t cause excess moisture, thus sogginess. Rolling the burrito extra tight will also help. And then giving it an extra layer of plastic wrap or parchment paper before you wrap it in foil, will help prevent soggy burrito. If you’re reheating it at home, don’t use the microwave; the microwave will definitely lead to a soggy burrito. Instead, use the oven or a griddle.

How can I keep breakfast burritos warm for a crowd?
If some of your burritos have to sit while you make more for a large group, you have 3 options… You can wrap them in foil and place to the cooler side of the campfire; you can place under cover of foil beside the hot grill; or you can pile the warm burritos in a small empty cooler all together and they’ll stay warm ’til you’re ready to eat. Personally, I like the last option best because it ensures they stay warm but they don’t cook any more than is necessary.

What to Serve with Camp Breakfast Burritos

If your crew wants more than just a burrito for breakfast or maybe they want something that pairs well with the burritos, here are a few ideas to complete your make ahead breakfast for camping.
- Sour cream and basil salsa
- Hot sauce
- Guacamole
- Hash browns on the side
- Steak fries
- Fresh fruit or canned fruit
More Camping Breakfast Ideas:

Some of our most popular camping recipes include campfire breakfast burritos and more…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Camping Breakfast Burritos

Stuffed with bacon (or sausage) and a delicious egg mixture, camping breakfast burritos are easy to make ahead, or cook them over a campfire in the great outdoors. Nothing fuels you better than a simple breakfast of easy campfire burritos.
Large Cast Iron Skillet
Grilling Flipper
Grilling Tongs
Cutting Board
Tripod Grill
Welding Gloves
Outdoor Knife Set
9 slices bacon
2-4 tablespoons bacon grease*
1 large bell pepper
6 green onions
12 large eggs
1 teaspoon salt
1 teaspoon ground black pepper
6 burrito size flour tortillas*
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
Start by cooking the bacon.
While the bacon’s cooking, wash and chop/mince the bell pepper and green onions.
Sauté the vegetables in the bacon grease for 3 to 5 minutes, or until tender.
Scramble all the eggs in with the bell pepper, green onions, salt, and pepper, cooking the egg mixture thoroughly.
Crumble and stir the bacon into the eggs.
Begin assembling each breakfast wrap by adding a helping of the egg mixture to the center of each tortilla.
If you want, you can add a little bit of hot sauce, salsa, or sour cream at this point.
Next sprinkle on the shredded cheddar and Monterey Jack.
Wrap your burrito by folding the ends and folding over, rolling into a nice, tight burrito wrap.
If you want to melt the cheese more and give your tortilla a slightly crispy texture, wrap each burrito in heavy duty foil.
Place the burritos directly on the hot coals of a campfire (or on a grill), and cook for 5-10 minutes, turning the burritos frequently to ensure they don’t burn on one side.
Serve with sour cream, salsa, and guacamole if desired.
*You can use butter or oil instead.

*If you’re gluten-free, you can use gluten-free tortillas.

Camping Recipes
American
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July 4, 2019
Easy Deviled Eggs in 30 Minutes or Less
How to make easy deviled eggs in 30 minutes or less with this simple, classic recipe, the best ever for Easter, holidays, and summer get togethers!

Making deviled eggs has never been easier than this. In fact, you can probably make them almost as fast as your family will eat them.

My husband, Dan, came up with this deviled eggs recipe a few years back, so along with bacon Ranch deviled eggs, it’s one we’ve made over and over again. We like to make them for Easter and other occasions, especially summer holidays and potlucks.

While we make these deviled eggs with Miracle Whip, we do occasionally switch up the recipe, and I’ll share a few ideas for toppings and mix-ins below.

If you enjoy these classic deviled eggs, be sure to add the recipe to your Easter dinner menu for a crowd.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my tips for how to make deviled eggs, important info for this recipe, and similar recipe ideas – and get straight to the deviled eggs recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

WHAT ARE DEVILED EGGS?

Deviled eggs are boiled eggs that have been peeled, cut in half, and filled with a mixture made out of the yolks.

Usually the yolks are mixed with things like mayo, Miracle Whip, mustard, paprika, and sometimes other ingredients like bacon.

They’re usually served at holiday dinners, especially on special occasions like Easter, the 4th of July, etc.

They go by other names too, like stuffed eggs, Russian eggs, dressed eggs, salad eggs, and mimosa eggs.

WHY ARE THEY CALLED DEVILED EGGS?

As I was making this recipe, my oldest son asked a really good question. Why do we call them deviled eggs?

So, of course, we had to look it up, because honestly, I wasn’t really sure myself. I thought I had an idea, though, and I was close.

In the 1800’s, the word deviled had to do with hot and spicy foods. And according to What’s Cooking America’s Culinary Dictionary, the word deviled describes food that is dark, rich, chocolate, spicily piquant, or stimulating… Means a highly seasoned, chopped, ground, or whole mixture that is served hot or cold.

History actually has a fascinating read on The Ancient History of Deviled Eggs, dating them all the way back to the days of ancient Rome.

TIPS FOR HOW TO MAKE DEVILED EGGS

First of all, you want to determine how many eggs you’ll need, based on how many people you’ll be feeding. We usually use about a dozen eggs, unless we’re making them for a big potluck, in which case we make more.

Once they’re boiled, peeled, and cooled, the process is really simple.

HOW TO BOIL EGGS FOR DEVILED EGGS

You can simply boil eggs in water on the stove for about 12 minutes or a little longer.

Or if you have an Instant Pot, you can follow this recipe for easy peel hard boiled eggs.

Once you’ve cooled and peeled the eggs, they’re ready for making deviled eggs.

HOW DO YOU MAKE DEVILED EGGS?

Now you’re ready to prep the eggs and mix up the yolk mixture.
- Slice each egg in half, and remove each egg yolk, setting each egg white aside.
- Mash the yolks in a mixing bowl, and combine them with Miracle Whip. You can mash them with a hand mixer or just by hand.
- Mix the mustard into the yolk mixture.
- Then add pepper and stir it all up again.
- Spoon the creamy yolk mixture back into each halved egg white.
Optional last step: Dust each egg with a dash of paprika.

Easy deviled eggs are great for family dinners, church potlucks, holiday parties, and sometimes just a yummy snack.

DEVILED EGGS TOPPINGS AND ALTERNATIVE IDEAS

You can tweak this recipe to add a taste of this or that. Just a few ideas…
- Use dijon mustard in place of yellow mustard.
- Use mayo and pickle relish instead of Miracle Whip.
- Or better yet, just add a little pickle relish or pickle juice either way.
- Add bacon on top. Deviled eggs with bacon are very yummy.
- Add a little mashed avocado to the yolk mixture.
These are just a few ideas to get your wheels turning as to how many different ways you can make deviled eggs.

WHAT GOES WELL WITH THESE YUMMY APPETIZERS?
HOW LONG DO DEVILED EGGS KEEP?

Food Network really gives the lowdown in Easter Eggs 101, and it answers this very question.

Normally, in our house, they don’t last more than a day. But 3 to 4 days max are how long I’d keep them.

CAN DEVILED EGGS BE FROZEN?

While you can freeze the egg yolks themselves or the yolk mixture, there’s no reason to do that without the egg whites. Freezing the egg whites would ruin the flavor and texture.

So, no, I don’t recommend freezing them at all.

HOW TO TRANSPORT DEVILED EGGS

When looking for ways for how to store deviled eggs and transport them (because it’s likely you’re making them for a get together), there are a few options.

Snapware Snap ‘N Stack Food Storage Container with Egg Holder Trays

Rubbermaid Egg Keeper

SnapLock Collapsible Egg Carrier

Rubbermaid Specialty Egg Keeper

Buddeez Deviled Tray with Lid

SHOP KITCHEN TOOLS FOR THIS RECIPE:

Mixing Bowl

Hand Mixer

Cake Decorating Tool – If you wanna get fancy and pipe the yolk mixture into the egg whites, this might come in handy.

Egg Tray for Serving

GET THE PRINTABLE RECIPE

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Easy Deviled Eggs in 30 Minutes or Less

How to make easy deviled eggs in 30 minutes or less with this simple, classic recipe, the best ever for Easter, holidays, and summer get togethers!
12 large hard boiled eggs
1/2 cup Miracle Whip
1 tablespoon yellow mustard
1/4 teaspoon ground black pepper
1 teaspoon paprika ((optional))
Slice each hard boiled egg in half, and remove each egg yolk, setting the egg whites aside.
Mash the yolks in a mixing bowl, and combine them with Miracle Whip.*
Mix the mustard into the yolk mixture.
Then add pepper and stir it all up again.
Finally, spoon the creamy yolk mixture back into each halved egg white.
Sprinkle each deviled egg with a tiny dash of paprika.
Chill the eggs in a sealed container in the refrigerator until ready to serve.
*You can mash them with a hand mixer or just by hand.

Appetizers
American
classic deviled eggs, deviled eggs, easy deviled eggs, how to make deviled eggs
(Update Notes: Post originally published in March 2013, republished with more tips and larger photos in March 2019.)
March 26, 2019
McDonald’s Egg McMuffin Breakfast Sandwich
McDonald’s Egg McMuffin, made with Canadian bacon, eggs, and cheese, is a delicious homemade breakfast sandwich and easy copycat recipe for busy mornings!

McDonald’s Egg McMuffin is a delicious breakfast sandwich and an easy recipe to make on those busy mornings when you need to fly out the door. Mornings when school and work are calling.

I know… It can be tempting to skip breakfast altogether and just get a move on.

But this recipe makes it easy to enjoy a quick meal or make it ahead, warm it up, and grab it on the go. No need to skip out on the most important meal of the day.

Want sausage instead? Try making this sausage and egg McMuffin instead.

Next to eggs in a basket, ham and cheese egg muffins, and bacon, egg, and cheese breakfast muffins, it’s easily one of my favorite breakfast recipes. I think the melted cheesy goodness is my favorite part.

We usually don’t eat out for breakfast unless we’re on a trip, or Dan and I have gone out for a breakfast date. And why pack everyone up in the car when I can totally throw this sandwich together at home?

Homemade is everything. All you need are a few ingredients to make a quick, simple breakfast the whole family will enjoy.

WHERE CAN I FIND THE RECIPE FOR MCDONALD’S EGG MCMUFFIN?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to this delicious Egg McMuffin recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

CAN I MAKE AHEAD AND FREEZE A BATCH OF EGG MCMUFFIN SANDWICHES?

Yes, you can. You can make these while doing meal prep for the week and put them in the freezer, then re-heat later on.

The only thing I’d mention is to make sure you have something airtight to store them in, such as an airtight container or freezer bags.

TIPS FOR MAKING THE MOST AWESOME EGG MCMUFFIN

Gather your ingredients… You’ll need English muffins, salted butter, American cheese, eggs, and Canadian bacon.
- To get the round shape of the eggs, you can use a round egg mold.
- We fry our eggs up in just a little bit of bacon grease on a round iron griddle. You can use butter in place of bacon grease if you don’t have any.
- Before compiling your sandwiches, place the cheese laden English muffins on a cookie sheet and into the oven, and allow the cheese to just slightly melt; it will only take about 3 to 5 minutes.
ALTERNATIVE RECIPE OPTIONS FOR YOUR EGG MCMUFFIN

There are a few things you could do a bit differently, to make this sandwich suit your tastes even more.
- Use bacon or sausage instead of Canadian bacon.
- Make this sandwich using egg whites instead of 2 whole eggs.
- Scramble your eggs instead of frying them.
- Do you need the round egg mold? Not if you don’t care whether or not your egg is round… We usually make ours without one, so totally not necessary.
- Substitute a different kind of cheese, like cheddar, Swiss cheese, etc. The sky’s the limit when it comes to cheese.
- Instead of English muffins, make this same recipe using bread thins, bagels, toast, or biscuits.
- Add a dollop of salsa for a li’l kick.
HUNGRY FOR MORE BREAKFAST SANDWICH RECIPES?

We love making this easy omelet breakfast muffin when we’re at home and these bacon, egg, and cheese breakfast burritos when we’re camping. If you don’t want the bread, you can easily make a batch of delicious sausage egg muffins.

Oh my word, Sugar Dish Me’s recipe for cheesy hash brown breakfast sliders looks so delicious! And Whatever You Do has a yummy recipe for a bacon spinach breakfast sandwich.

KITCHEN TOOLS YOU’LL NEED TO MAKE AN EGG MCMUFFIN

Round Egg Mold – It allows you to make perfectly round eggs, pancakes, etc.

Round Iron Griddle – Comes in so handy for so many things, even grilled cheese.

Flipper Spatula – A kitchen staple for flipping eggs, burgers, grilled cheese, etc.

Bread Slicing Knife – for slicing the English muffins in half.

Toaster – for toasting the English muffins before making the sandwiches. Or you could just do all the toasting and melting of cheese in a toaster oven.

Cookie Sheet – This’ll come in handy when it’s time to bake the English muffins and melt the cheese.

MCDONALD’S EGG MCMUFFIN BREAKFAST SANDWICH RECIPE

If you love this Egg McMuffin recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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McDonald’s Egg McMuffin Breakfast Sandwich

McDonald’s Egg McMuffin, made with Canadian bacon, eggs, and cheese, is a delicious homemade breakfast sandwich and easy copycat recipe for busy mornings!
6 English muffins
8 tablespoons salted butter
12 slices American cheese
12 large eggs
6 slices Canadian bacon
Pre-heat the oven to 300°F.
Fry the eggs, ’til they’re well done, using a round egg mold if you really want a round egg.*
Warm the sliced Canadian bacon by frying it on the griddle, as well.
Slice the English muffins in half, and toast them in a toaster.
Spread a thin layer of butter on each toasted English muffin half.
Add a slice of cheese to the bottom half of each English muffin.
Place the English muffins on a cookie sheet and into the oven, and allow the cheese to just slightly melt; it will only take about 3 to 5 minutes.
Remove the English muffins from the oven and begin layering… You’ll add an egg to the cheese covered bottom, add another slice of cheese on top of that egg, add a second egg, and then a slice of Canadian bacon, followed by the English muffin top.
Serve while warm and enjoy!
*We fry our eggs in just a little bit of butter (or bacon grease) on a round iron griddle.

Breakfast & Brunch
American
breakfast sandwich, breakfast sandwich recipes, copycat recipes, Egg McMuffin, McDonald’s Egg McMuffin, McMuffin
January 10, 2019
Ham and Cheese Egg Muffins
Simple ham and cheese egg muffins are an easy and healthy breakfast and brunch recipe, perfect for busy mornings or make ahead freezer meals and snacks.

There are times when we’ll make breakfast ahead of time, like when we’re headed out on a dispersed camping trip or for mornings we know we may not have enough time to make a good breakfast. We love making Instant Pot hard boiled eggs, as well as bacon, egg, and cheese breakfast muffins for just such occasions.

Ham and cheese egg cups are also the perfect take along meal or snack. They keep well in the fridge, freezer, and cooler, and they’re full of delicious flavor.

Eat them with a fork, or eat them with your fingers, making them the perfect breakfast on the go. They’re a quick, healthy, low carb breakfast, giving you a boost of protein to give you a good start to your day.

Rather have sausage? No problem! Make low carb sausage egg muffins instead.

WHERE CAN I FIND THE HAM AND CHEESE EGG MUFFIN RECIPE?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious recipe for ham and cheese egg muffins – just scroll down to the bottom, where you’ll find a printable recipe card.

CAN YOU MAKE AHEAD AND FREEZE BREAKFAST MUFFINS WITH EGGS?

Yes, you can. In fact, you can make enough for a whole week in just a short amount of time.
- Make a batch or two of breakfast egg muffins and allow them to cool.
- Then place them all in a freezer bag or airtight container and freeze.
- When morning comes, simply warm them up in the microwave or the oven, whichever your preference.
Enjoy easy breakfasts every single morning of your week. Or feed a holiday crowd with egg muffin cups you’ve already made before the big day.

TIPS FOR HOW TO BAKE MUFFIN TIN EGGS

Baking ham and eggs in a muffin tin is actually really easy, even when you have multiple ingredients you’re trying to fit in each small muffin cup.

Make sure all of your ingredients are ready first… Ham is cooked and chopped (no need to cook deli ham), green onions are chopped, cheese is shredded, and eggs are whipped up with either heavy whipping cream or milk.

Spray the muffin pan with cooking spray before adding any ingredients to it. Then start by adding your meat.

Add the cheese.

Then sprinkle in the green onions.

Pour the egg mixture into the muffin tin, filling each cup about 3/4 of the way full; this will leave a little room for expansion in baking.

Finally, bake the ham and cheese egg muffin cups, following the recipe instructions.

Ham and egg cups are another one of my favorite ham recipes to use up leftover ham or pineapple ham from the holidays or family dinners.

HOW TO TELL WHEN EGG MUFFINS ARE DONE

You’ll be able to tell when your egg muffins are done by both sight and touch. They’ll be fluffy and not jiggly in the middle.

Of course, if you really want to make sure the eggs are cooked through, you can always use a cooking thermometer to check the temperature. According to the Egg Safety Center, any type of quiche or egg casserole should reach a temperature of 160°F.

WAYS YOU CAN CHANGE UP BAKED EGG MUFFINS
- Add minced onions (yellow onions or sweet onions).
- Add chopped up spinach to the egg mixture.
- Use smoked cheese, Queso Fresco, or Cotija cheese in place of cheddar, colby jack, or pepper jack.
- Add a different type of meat, like sausage or bacon.
- Or go meatless.
LOOKING FOR MORE EASY BREAKFAST IDEAS?

One of my favorite breakfast sandwiches is the Egg McMuffin, so it stands to reason I’d create McDonald’s Egg McMuffin and sausage egg McMuffin copycat recipes. And eggs in a basket has been one of my favorite breakfast treats since I was a little girl.

Moscato Mom has a delicious finger food breakfast idea for Ham, Cheese, and Bell Pepper Mini Quiche. Midlife Boulevard has a list of 10 easy and delicious keto breakfast recipes.

KITCHEN TOOLS YOU’LL NEED TO MAKE HAM AND CHEESE EGG MUFFIN CUPS:

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Cheese Grater

Liquid Measuring Cup

Mixing Bowl and Whisk

Muffin Tins

Cooking Thermometer (optional)

HAM AND CHEESE EGG MUFFINS RECIPE

If you love this easy breakfast recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Ham and Cheese Egg Muffins

Simple ham and cheese egg muffins are an easy and healthy breakfast and brunch recipe, perfect for busy mornings or make ahead freezer meals and snacks.
Muffin Tin
4 ounces ham (chopped)
1 cup cheddar cheese (shredded)
3 green onions (chopped)
10 large eggs
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Pre-heat the oven to 375° F and grease a muffin tin.
Place a little bit of chopped ham in the bottom of each muffin cup.
Next sprinkle a little cheese on top of the ham in each muffin cup.
Then sprinkle green onions into each muffin cup.
In a large mixing bowl, whisk together the eggs, heavy whipping cream, salt, and pepper.
Pour the egg mixture into the muffin tin, filling each cup about 3/4 of the way full; this will leave a little room for expansion in baking.
Bake the muffins at 375° F for 20 to 25 minutes, or until the egg muffins are fluffy, not jiggly, and have reached 160° F with a meat thermometer.
Allow the muffins to cool for 2 to 3 minutes in the pan; then run a table knife around the edges of the muffin cups, and pop the muffins out onto a wire rack to cool.
Serve immediately with your favorite toppings and sides!
*You can use any kind of cheese you like, including cheddar, American, pepper Jack, smoked cheese, Queso Fresco, Cotija cheese, etc.

*You can serve them immediately, or you can refrigerate or freeze them. Then pop them in the microwave in the morning, and enjoy a warm breakfast with hardly any effort! They’re perfect for a quick, on the go, healthy breakfast!

Breakfast & Brunch, Main Course
American
baked egg cups, breakfast egg muffins, breakfast muffins, easy breakfast, egg cups, egg muffin cups, egg muffin recipe, egg muffins, ham and cheese, ham and eggs, low carb breakfast, muffin tin eggs
December 17, 2018
Low Carb Sausage Egg Muffins
Low carb sausage egg muffins you can make ahead for an easy, healthy breakfast both for you and your kids. Freezable, simple ingredients, quick and delicious recipe!

We pretty much eat the same thing for breakfast every single morning, but sometimes we just need to switch it up. These sausage egg muffins, filled with sausage, bell pepper, cheddar, pepper jack, and basil, are an easy way to do that.

Like bacon, egg, and cheese breakfast muffins, this egg muffin recipe is bursting with incredible flavor. It also makes a very fluffy egg muffin cup.

Eat them with a fork, or eat them with your fingers, making them the perfect breakfast on the go. They’re quick, low carb, and healthy, giving you a boost of protein to start your day off right.

If you love these egg cups, you’ll also love these ham and cheese egg muffins.

I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR LOW CARB SAUSAGE EGG MUFFINS!

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to this delicious low carb sausage egg muffins recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

CAN YOU MAKE AHEAD AND FREEZE BREAKFAST MUFFINS WITH EGGS?

Yes, you can. In fact, you can make enough for a couple weeks in a very short amount of time.
- Make a batch or two of sausage and egg muffins and allow them to cool.
- Then place them all in a freezer bag or freezer tight container and freeze for easy breakfasts all week.
- When morning comes, simply warm them up in the microwave or the oven, whichever your preference.
TIPS FOR HOW TO BAKE EGGS IN A MUFFIN TIN

Baking eggs in a muffin tin is actually really easy, even when you have multiple ingredients you’re trying to fit in each small muffin cup.
- Make sure all of your ingredients are ready first… Sausage (or bacon or ham) is cooked, peppers and onions are sautéed, cheese is shredded, veggies are washed and ready, and eggs are whipped up with either heavy whipping cream or milk.
- Spray the muffin pan with cooking spray before adding any ingredients to it.
- Start by adding solid ingredients, like your meat, vegetables, cheese, etc.
- Then pour the egg mixture into the muffin tin, filling each cup about 3/4 of the way full; this will leave a little room for expansion in baking.
- Then bake the sausage egg muffins, following your recipe instructions.
HOW TO TELL WHEN EGG MUFFINS ARE DONE

You’ll be able to tell when your egg muffins are done by both sight and touch. They’ll be fluffy and not jiggly in the middle.

Of course, if you really want to make sure the eggs are cooked through, you can always use a cooking thermometer to check the temperature. According to the Egg Safety Center, any type of quiche or egg casserole should reach a temperature of 160°F.

IF YOU LOVE THIS SAUSAGE EGG MUFFINS RECIPE, TRY SOME OF OUR OTHER BREAKFAST FAVORITES:
WAYS YOU CAN CHANGE UP BAKED EGG MUFFINS
- Add minced onions.
- Or if you like them better, add chopped green onions.
- Add chopped up spinach to the egg mixture.
- Use smoked cheese or Queso Fresco in place of cheddar, colby jack, or pepper jack.
- Add a different type of meat, like ham or bacon.
- Or go meatless.
KITCHEN TOOLS YOU’LL NEED TO MAKE EGG MUFFINS WITH SAUSAGE:

Frying Pan and Spatula

Cutting Board and Sharp Knife

Cheese Grater

Liquid Measuring Cup

Mixing Bowl and Whisk

Muffin Tins

Cooking Thermometer (optional)

LOW CARB SAUSAGE EGG MUFFINS RECIPE

If you love this low carb sausage egg muffins recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Sausage Egg Muffins

Low carb sausage egg muffins you can make ahead for an easy, healthy breakfast both for you and your kids. Freezable, simple, and delicious!
Muffin Tin
1 tablespoon salted butter
1 medium bell pepper (minced)
1 pound breakfast sausage
1 tablespoon fresh basil (chopped)
10 large eggs
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup cheddar cheese (shredded)
1/2 cup pepper Jack cheese (shredded)
Pre-heat the oven to 375° F and grease a muffin tin.
Add the butter to a large skillet over medium heat.
Sauté the minced bell pepper in the melted butter for 3 to 5 minutes, or until the peppers begin to soften.
Add the sausage to the skillet, combining it with the peppers.
Stir in the chopped basil leaves, and cook the sausage thoroughly.
Remove the sausage and pepper mixture from the heat, and drain well.
In a large mixing bowl, whisk together the eggs, heavy whipping cream, salt, and pepper.
Put 1 to 2 tablespoons of sausage in the bottom of each muffin cup.
Sprinkle on a layer of cheddar and pepper Jack.
Pour the whipped egg mixture over the sausage and cheese, filling each muffin cup about 3/4 of the way full.
Bake at 375° F for about 20 to 25 minutes, or until the egg muffins are fluffy, not jiggly, and have reached 160° F with a meat thermometer.
Allow the muffins to cool for 2 to 3 minutes in the pan; then run a table knife around the edges of the muffin cups, and pop the muffins out onto a wire rack to cool.
Serve immediately with your favorite toppings and sides!
*You can serve them immediately, or you can refrigerate or freeze them. Then pop them in the microwave in the morning, and enjoy a warm breakfast with hardly any effort! They’re perfect for a quick, on the go, healthy breakfast!

Breakfast & Brunch, Main Course
American
easy breakfast, low carb breakfast, sausage egg muffins
August 18, 2018
Bacon, Egg, and Cheese Breakfast Muffin cups
Bacon, egg, and cheese muffins made with eggs, bacon, cheese, peppers, tomatoes, and basil. Easy, make ahead, low carb breakfast idea!

Breakfast Muffin Cups are a healthy breakfast idea, and they’re super easy to make ahead of time. You can add a crescent roll crust to the bottom of each muffin, or you can go with the low carb option and just leave the crust out.

When I mixed up this particular batch of muffins, I actually put them in the fridge overnight. Next morning I popped a couple in the microwave, and they were good to go.

If you prefer sausage, you’ll love this Sausage Egg Muffins recipe; and if you prefer ham, you’ll love these ham and cheese egg muffins.

I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR BACON, EGG, AND CHEESE BREAKFAST MUFFIN CUPS!

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to this delicious bacon, egg, and cheese breakfast muffin cups recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

Bacon, Egg, and Cheese Breakfast Muffin Cups are so easy to make. Here’s how!

Cook your bacon first. While it’s cooking, you can chop up the pepper and tomatoes.

Once the bacon is fully cooked, crumble it up.

Beat the eggs, heavy whipping cream, salt, and pepper together with a fork or whisk. Add in the chopped pepper, tomatoes, basil, crumbled bacon, and shredded cheese, mixing it all together well.

Spray your muffin tin with cooking spray.

If you choose to use crescent rolls, tear each one into a piece large enough to press into each muffin cup. If not, just skip this step.

Then pour the egg mixture into each muffin cup, filling ’til each cup is about 3/4 of the way full.

Bake at 375° for about 30 minutes or until egg is set and cooked thru.

Serve and enjoy the Breakfast Muffin Cups while they’re warm! Or you can let them cool, refrigerate overnight, and warm them up the next morning!

Ways you could switch up the recipe…
- Add minced onions.
- Or if you like them better, add chopped green onions.
- Add chopped up spinach to the egg mixture.
- Use smoked cheese or Queso Fresco in place of cheddar or Colby Jack.
- Add a different type of meat, like ham or sausage. Or go meatless.
Looking for more breakfast ideas involving eggs?
Print the recipe for Bacon, Egg, and Cheese Breakfast Muffin Cups!
Bacon, Egg, and Cheese Muffins

Bacon, egg, and cheese muffins made with eggs, bacon, cheese, peppers, tomatoes, and basil. Easy, make ahead, low carb breakfast idea!
Muffin Tin
1 tablespoon salted butter
1 medium bell pepper (minced)
10 large eggs
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 cherry tomatoes (chopped)
1 tablespoon basil (chopped)
6 slices bacon (cooked and crumbled)
1 cup cheddar cheese (shredded)
Pre-heat the oven to 375° F and grease a muffin tin.
Add the butter to a large skillet over medium heat.
Sauté the minced bell pepper in the melted butter for 3 to 5 minutes, or until the peppers begin to soften. Then remove the peppers from the skillet and set aside.
In a large mixing bowl, whisk together the eggs, heavy whipping cream, salt, and pepper.
Stir in the bell pepper, chopped tomatoes, basil, crumbled bacon, and shredded cheese, mixing everything together well.
Then pour the egg mixture into the muffin tin, filling each muffin cup about 3/4 of the way full.
Bake at 375° F for about 30 minutes, or until the egg muffins are fluffy, not jiggly, and have reached 160° F with a meat thermometer.
Allow the muffins to cool for 2 to 3 minutes in the pan; then run a table knife around the edges of the muffin cups, and pop the muffins out onto a wire rack to cool.
Serve immediately with your favorite toppings and sides!
*You can serve them immediately, or you can refrigerate or freeze them. Then pop them in the microwave in the morning, and enjoy a warm breakfast with hardly any effort! They’re perfect for a quick, on the go, healthy breakfast!

Breakfast & Brunch, Main Course
American
bacon egg and cheese, bacon egg and cheese muffins, bacon egg muffins, breakfast muffin cups, egg cups, egg muffins
August 17, 2017
Bacon Ranch Deviled Eggs
Learn how to make bacon Ranch deviled eggs with a handful of simple ingredients. These yummy finger foods are perfect for an Easter or holiday appetizer. This recipe is easy to make, and it makes enough to feed a crowd.

Eggs, eggs, and more eggs… Thanks to our chickens, we have plenty of eggs right now, something I’m over the moon about because that’s one thing I don’t have to buy at the grocery store.

Easter Sunday is right around the corner, so what better way to use them than by making a big batch of delicious Ranch deviled eggs with bacon to go with your traditional Easter dinner? Yum!

Random Fun Fact: Did you know some people call deviled eggs angel eggs? Essentially the same thing, but I just thought that was interesting.

Why You’ll Love This Recipe
- They’re quick and easy to make, perfect for a last minute appetizer.
- You can make Ranch deviled eggs with bacon or without bacon… Of course, I’m of the mind that bacon makes everything better.
- This recipe makes enough to feed a group of people, so it’s perfect for family dinner, holiday parties, etc.
- Simple ingredients… This means everything, especially with the costs of groceries these days.
- Even if you don’t necessarily have a get together to make them for, they make great snacks.
Ingredients and Substitutions Notes

You only need a handful of ingredients to make Ranch bacon deviled eggs…
- Hardboiled Eggs – You can boil these ahead of time, so they’re ready.
- Buttermilk Ranch Mix – I prefer to use Hidden Valley Buttermilk Ranch mix to make Hidden Valley Ranch deviled eggs. It’s easy and convenient.
- Condiments – You’ll need both mayonnaise and mustard. While mayo makes a lower carb version of these eggs, I’ve also used a dressing like Miracle Whip; but keep in mind, you may not need as much salt if doing so.
- Dill Pickles – Just mince them up.
- Bacon – I prefer to cook our bacon with breakfast and save it back in the fridge for use later; but you can also use precooked bacon and just pop it in the microwave when ready. Regardless which bacon you choose, it will need to be cooked and crumbled.
How to Make Bacon Ranch Deviled Eggs

Prep work mainly involves boiling the eggs ahead of time and allowing them to cool. You can also cook the bacon and crumble it.
How to Make and Fill Deviled Eggs

Peel and slice each hardboiled egg in half, removing the yolks and placing them in a large mixing bowl. Set the whites aside on a platter.

Add the Ranch mix, mayonnaise, mustard, and minced Dill pickles to the egg yolks, and mix together well.

Fill each egg white half with a spoonful of the yolk mixture.*

Cover and refrigerate the eggs for 1-2 hours.

When ready to serve, crumble the bacon on top of each deviled egg.
And that’s it! They’re ready to serve.
Expert Tips and Recipe FAQ’s

When is the best time to make bacon Ranch deviled eggs, the day before or the day of?
Personally, I’d rather eat deviled eggs the day of, but with maybe 2-3 hours to chill in the fridge. However, you can make them the day before, and they’ll be just fine. Now, if you are making them the day before, I do recommend crumbling freshly cooked bacon on the day of; if you add bacon the day before, it can get kinda chewy and tough from sitting in the fridge.

How should you store deviled eggs?
Definitely store them in an airtight deviled egg container with a lid, and in the refrigerator. You can also put them on a platter and cover it tightly with plastic wrap.

Can you freeze deviled eggs?
While you can freeze the yolk mixture, it’s best to not freeze the egg whites because they’ll become quite rubbery in texture.

More Delicious Recipes with Eggs

Don’t want bacon or Ranch? I’ve gotcha covered. Make these instead… Easy Deviled Eggs in 30 Minutes or Less.

I also have a whole gaggle of egg recipes. Here are just a few…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Bacon Ranch Deviled Eggs

How to make bacon Ranch deviled eggs, perfect for an Easter or holiday appetizer. Easy to make, this recipe makes enough to feed a crowd.
Deviled Egg Container with Lid
24 large hardboiled eggs
2 teaspoons buttermilk Ranch mix
1 cup mayonnaise
1 teaspoon mustard
1/4 cup Dill pickles (minced)
4 slices bacon (cooked and crumbled)
Peel and slice each hardboiled egg in half, removing the yolks and placing them in a large mixing bowl. Set the whites aside on a platter.
Add the Ranch mix, mayonnaise, mustard, and minced Dill pickles to the egg yolks, and mix together well.
Fill each egg white half with a spoonful of the yolk mixture.*
Cover and refrigerate the eggs for 1-2 hours.
When ready to serve, crumble the bacon on top of each deviled egg. Then serve.
*You can fill the eggs 3 ways…

Use a spoon to add the yolk mixture to the whites.

Snip the corner of a Ziploc bag with scissors, fill the bag with yolk mixture, and pipe the filling into the whites.

Or you can use a cake tip and pastry bag filled with the yolk mixture to pipe the yolk mixture into the whites.

When is the best time to make bacon Ranch deviled eggs, the day before or the day of?
Personally, I’d rather eat deviled eggs the day of, but with maybe 2-3 hours to chill in the fridge. However, you can make them the day before, and they’ll be just fine. Now, if you are making them the day before, I do recommend crumbling freshly cooked bacon on the day of; if you add bacon the day before, it can get kinda chewy and tough from sitting in the fridge.

How should you store deviled eggs?
Definitely store them in an airtight container with a lid, and in the refrigerator. You can also put them on a platter and cover it tightly with plastic wrap.
Appetizers
American
bacon ranch deviled eggs, Hidden Valley Ranch deviled eggs, Ranch bacon deviled eggs, Ranch deviled eggs, Ranch deviled eggs with bacon
March 23, 2017
Cheesy Baked Frittata with Ham, Peppers, and Tomatoes
Eggs are one of my favorite foods, and I’m not just saying that. I mean, think about it…. they taste so good, they’re filling, they’re full of protein, and they’re so healthy. I can hardly function without my morning breakfast of eggs and toast. Of course, sometimes I love making something “breakfast-y” for dinner too…. or even a weekend brunch, especially when we have a lot of extra eggs on hand. A Cheesy Baked Frittata is perfect for breakfast, brunch, or dinner and incorporates fresh veggies like onion, peppers, and tomatoes.

Harvest time is the perfect time to make this particular frittata. It’s packed full of flavor with fresh chopped peppers and tomatoes. Queso Fresco also adds quite the cheesy punch.

I normally keep a weekly menu on the fridge, but sometimes we’re just not feelin’ what I’d planned at the start of the week. You know how it goes. Either it doesn’t sound good, or we’re feeling a little lazy. On weeknights when we’re just not sure what to eat for dinner, eggs usually make the cut. Whether we make a breakfast bake, breakfast for dinner, or egg sandwiches, they’re just so versatile and easy.

Below you’ll find a printable recipe for this Cheesy Baked Frittata. Enjoy!

Hungry for more breakfast recipes?
Cheesy Baked Frittata with Ham, Peppers, and Tomatoes

A Cheesy Baked Frittata is perfect for breakfast, brunch, or dinner and incorporates fresh veggies like onion, peppers, and tomatoes.
10-12 eggs
1 cup heavy whipping cream
3-4 small to medium peppers (chopped)
1/2 medium onion (chopped)
2 to matoes (chopped)
5-6 slices ham
10 oz. Queso Fresco
Salt & Pepper
Pre-heat oven to 350°.
Wash and chop peppers, onion, and tomatoes. Set aside.
Beat eggs and whipping cream together in medium sized bowl. Add a dash of salt and pepper.
Tear ham into bite-sized pieces and add to egg mixture.
Add chopped veggies.
Crumble Queso Fresco into mixture.
Pour into greased, oven-safe skillet, and bake at 350° for about 1 hour, or until eggs are set and cooked to temperature.
Serve while warm and enjoy!
Breakfast & Brunch
American
baked frittata, cheesy frittata, cheesy frittata with ham
September 1, 2015
$Tex-Mex Omelette Recipe$

Tex-Mex Omelette Recipe
$An omelette breakfast is a family favorite. How to make Tex-Mex omelettes using tenderloin tips, vegetables, and cheeses. Breakfast just got tastier than ever.$

Breakfast is one of my favorite meals of the day, especially on a holiday or a weekend when we might be a little more free to do as we wish. I love a good omelette, and Dan makes the absolute best omelettes in the world. When you combine Tex-Mex and the ever delicious omelette… well, you’ve got a winning omelette recipe and a yummy breakfast idea.

Usually we just add a few veggies and a little cheese to our omelettes. Sometimes we’ll add a little ham or bacon. This time, however, we used tenderloin tips we picked up at our local meat shop. The tenderloin adds flavor like no other, especially when combined with different cheeses and vegetables.

$An omelette breakfast is a family favorite. How to make Tex-Mex omelettes using tenderloin tips, vegetables, and cheeses. Breakfast just got tastier than ever.$

Below you’ll find the printable recipe. Memorial Day is coming up. What better way to celebrate than with an omelette to start your day?!

IF YOU LOVE THIS TEX-MEX OMELETTE RECIPE, TRY SOME OF OUR OTHER BREAKFAST FAVORITES:

Bacon, Egg, and Cheese Breakfast Muffin Cups

McDonald’s Egg McMuffin (Copycat Recipe)

Low Carb Sausage Egg Muffins

Easy Omelet Breakfast Muffin
Tex-Mex Omelette

An omelette breakfast is a family favorite. How to make Tex-Mex omelettes using tenderloin tips, vegetables, and cheese. Breakfast just got tastier than ever.
2 eggs/omelette
1 lb. tenderloin tips
5-6 small peppers
5-7 green onions
2-3 to matoes
10 oz. Queso Fresco
2-4 oz. shredded Cheddar cheese
2-4 oz. shredded Monterey Jack cheese
Cilantro
Avocado
Sour cream and salsa
Wash and chop peppers, green onions, and tomatoes.
Sauté peppers and green onions for 3-5 minutes, or until tender; remove and set aside.
Cook tenderloin tips in skillet until done to preference.
Combine peppers and green onions with meat; remove and set aside.
Beat 2 eggs/omelette.
Pour enough egg for 1 omelette into small skillet; sprinkle with Queso Fresco, and cook for 2-3 minutes or until done on one side.
Flip omelette over and cook other side for 2-3 minutes or until nearly done on that side.
Add small amount of filling, including tenderloin tips, peppers, green onions, tomatoes, Cheddar, and Monterey Jack, to half of one side of the omelette.
Close omelette by folding over. Cook for 1-2 minutes more or until cheeses begin to melt and inside of omelette is hot.
Serve immediately with cilantro, avocado, sour cream, and salsa. Enjoy!
Breakfast & Brunch
Tex-Mex
omelet recipe, steak omelet, Tex-Mex omelet, Tex-Mex omelette
May 12, 2015
Loaded Egg Salad Pitas
Ready for a spring picnic but not sure what to pack in your picnic basket? Loaded Egg Salad Pitas make a delicious lunch or picnic, and they’re a great way to use up leftover hard boiled eggs.

In addition to hard boiled eggs, I added a few extra ingredients. My grandma used to make tuna salad and chicken egg salad with a host of fresh ingredients, from apples to pickles and pecans.

She had 2 long rows of pecan trees in her front yard, so she always had pecans sitting around in a pan waiting to be cracked or bags full of pecans already stored away in the freezer. I miss those pecan trees.

That’s kinda where my cravings led me with this egg salad, back to the good ole days.

Below you’ll find a printable recipe. Serve this egg salad up with a flat bread or sandwiched in a pita, and you’re all set. I’m getting hungry just thinking about it. I hope you enjoy!
Loaded Egg Salad Pitas

Got leftovers? Maybe you have a few leftover hard boiled eggs sitting in your fridge. Use them to make Loaded Egg Salad Pitas, a delicious picnic food and pure perfection in your lunch box.
6 hard boiled eggs
1 apple
1 avocado
½ small red onion
½ cup pecans
4-5 bread & butter pickles
1/2 cup shredded Cheddar
¼ cup pickle juice
¼ cup mayo
Pita bread
Lettuce leaves
Boil eggs and peel; crumble.
Wash, peel, and chop apple.
Wash, peel, and slice avocado
Mince onion.
Chop pecans and pickles.
Shred Cheddar cheese.
Mix together eggs, apple, avocado, red onion, pecans, pickles, Cheddar, pickle juice, and mayo in a medium-sized bowl.
Serve in pita bread pockets with lettuce. Enjoy!
Burgers & Sandwiches
American
egg salad, egg salad pitas, loaded egg salad, pita bread
April 7, 2015
Keeping it Simple in the Kitchen ~ Easy Omelet Breakfast Muffin {Recipe}
Thanks to Land O’Lakes for sponsoring this recipe. All opinions are my own.

Probably the most important thing to really get our day started right is a good, nutritious breakfast. I’m about to share my husband’s delicious recipe with you for an Easy Omelet Breakfast Muffin…. you’ll never look at breakfast sandwiches the same again after trying this bad boy.

Mmmm, I’m hungry just thinking about it.

First, though, how do you simplify your morning routine, your kitchen, meals, etc.?

We’ve simplified the morning routine by sharing the workload in the mornings. Generally, I’ll get laundry going and get lesson plans written down for the day.

Dan has taken on the chore of making breakfast almost every weekday morning, and I can’t even tell you how much smoother our day goes because of that.

Another way we’ve simplified our kitchen is that we make sure we keep important ingredients and staples on hand, as well as healthy snacks for the boys (within their reach and in a designated spot).

Speaking of ingredients, let’s talk about our easy breakfast recipe. We first made these breakfast sandwiches while camping last summer in the Smoky Mountains; that’s how easy they are.

Below is a printable recipe, without photos, for your convenience.

I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR THIS EASY OMELET BREAKFAST MUFFIN!

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to this delicious omelet breakfast muffin recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

Tips for how to make an Easy Omelet Breakfast Muffin

Start by gathering your ingredients…. eggs, Pineapple Ham (or any type of ham will work), salsa, cheese, Land O Lakes® Butter with Canola Oil, and English muffins.

Start by adding a bit of Land O Lakes® Butter with Canola Oil to your skillet, letting it sizzle and melt.

The great thing about this butter is that it’s made with only 3 simple ingredients: sweet cream, canola oil, and salt. Don’t you just love the sound of sweet cream?

Did you notice they’re all easy to read ingredients? It contains no artificial ingredients, definitely a plus, something we’re becoming more and more conscious of as we buy groceries.

I also like that it’s made by Land O’Lakes, a farmer-owned cooperative that’s been around for more than 90 years.

When the butter has melted, add eggs, one by one, also breaking the yolks.

After the eggs have cooked somewhat, add a spoon of salsa to each one.

Finish cooking each egg until it’s well done, and add cheese to melt.

Once cheese is melted and eggs are fully cooked, remove from skillet, and set aside in a warm spot. Add ham to skillet, just warming ’til slightly crisp around the edges.

Meanwhile, toast English muffins, adding easily spread Land O Lakes® Butter with Canola Oil to each toasted muffin.

That’s another great thing about this butter is that it’s spreadable right out of the refrigerator. It’s oh so creamy and tastes so good.

Once you’ve buttered your English muffins, add cheesy omelets and a thin slice of warmed ham, forming a breakfast sandwich fit for a queen.

This is definitely one of our favorite easy breakfast meals; it’s so quick and easy to make. Plus, we’re not starving by 10 am. It’s very filling.

It could also be made healthier by only using egg whites, just another option.

Hungry for more easy breakfast ideas?

Bacon, Egg, and Cheese Breakfast Muffin Cups

Low Carb Sausage Egg Muffins

McDonald’s Egg McMuffin (Copycat)

Cheesy Baked Frittata with Ham, Peppers, and Tomatoes
Easy Omelet Breakfast Muffin

Cheesy delicious omelet sandwich made with eggs, salsa, cheese, and English muffins. Family favorite breakfast idea!
4 large eggs

4 slices ham (we love using pineapple ham)

4 tablespoons salsa

4 slices American cheese

4 tablespoons salted butter

4 whole English muffins
Start by adding a bit of Land O Lakes® Butter with Canola Oil to your skillet, letting it sizzle and melt. When the butter has melted, add eggs, one by one, also breaking the yolks. After the eggs have cooked somewhat, add a spoon of salsa to each one. Finish cooking each egg until it’s well done, and add cheese to melt.

Once cheese is melted and eggs are fully cooked, remove from skillet and set aside in a warm spot. Add ham to skillet, just warming ’til slightly crisp around the edges.

Meanwhile, toast English muffins, adding easily spread Land O Lakes® Butter with Canola Oil to each toasted muffin. Once you’ve buttered the English muffins, add cheesy omelets and a thin slice of warmed ham, forming a breakfast sandwich fit for a queen.

This sandwich could also be made healthier by only using egg whites, just another option. Serve and enjoy!
Breakfast

American

omelet breakfast sandwich
March 7, 2013