In a déjà vu from my lemonade post, I got this recipe from another new friend, who posted it on Pinterest. The original recipe for the homemade Egg McMuffins is here. (I will not make the author take credit for the embellished title.)

Start by cracking one egg into each of the greased cups of a muffin tin.

Note: Be sure to grease the muffin tin or spray it with oil. If you forget this step, as someone in our household did, it makes life more difficult than necessary (the story does not end happily for teflon-coated tins).

I used six eggs, because I had six english muffins.

Bake the eggs for 15 to 20 minutes (20 to 25 minutes if you live where the air is thin).

Then gently scrape your stuck-on-teflon eggs out of the cups, taking care to keep them in their original shape. This is tricky, if someone in your household forgot to grease the tin.

While the eggs are baking, set out the english muffins on a baking sheet. We usually get whole wheat, but someone’s mind must have been wandering that day at the store.

I buttered the muffins a little for my munchkins, who need good calories.

Then place the muffins in the oven for about five minutes to toast.

This wasn’t in the original recipe, but I know that my husband likes sausage on his Egg McMuffins from McDonald’s. For our homemade version, I used the closest thing that I had on hand, which was turkey bacon.

Then layer the eggs and bacon onto the bottom halves of the english muffins.

Top with shredded cheese, and place the remaining english muffin halves on top of each sandwich.

At this point, they can be frozen. See the original post for detailed instructions to prevent freezer burn.

Return the baking sheet to the oven, and bake at 350 degrees for 5 to 10 minutes to melt the cheese.

When they’re done, place on serving plates, add some fresh fruit slices, and enjoy!

The kids devoured these, and my husband liked them enough to request them in a true Sausage McMuffin version.