This copycat recipe recreates the beloved Jimmy Dean Ham, Egg, and Cheese Muffin at home. It’s a hearty, portable breakfast sandwich featuring a fluffy egg patty, savory ham, and melted cheddar cheese nestled in a toasted English muffin. Making your own version is not only more economical but also lets you control the ingredients and customize it to your taste.
Ingredients
- 4 English muffins, split
- 6 large eggs
- 2 tablespoons (30 ml) milk or water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices deli ham (about 4 oz / 115 g total)
- 4 slices cheddar cheese (about 4 oz / 115 g total)
- 1 tablespoon (14 g) butter or oil for cooking
Instructions
- In a medium bowl, whisk together the eggs, milk (or water), salt, and pepper until well combined and slightly frothy.
- Heat a large nonstick skillet over medium heat and add the butter or oil. Once melted and shimmering, pour the egg mixture into the skillet.
- Cook the eggs without stirring for 2–3 minutes, until the bottom is set and the edges are lightly browned. Carefully flip the entire egg sheet (or cut it into 4 squares before flipping) and cook for another 1–2 minutes, until the eggs are fully set. The internal temperature should reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes). Transfer to a cutting board and cut into 4 squares that fit your muffins.
- While the eggs cook, toast the English muffins in a toaster or under a broiler until golden.
- In the same skillet, warm the ham slices over medium heat for about 1 minute per side, until heated through.
- Assemble each sandwich: place a slice of ham on the bottom half of each muffin, top with an egg square, then a slice of cheddar cheese. Place the top half of the muffin over the cheese.
- If you like the cheese melted, return the assembled sandwiches to the skillet, cover with a lid, and cook over low heat for 1–2 minutes, until the cheese softens. Serve warm.
Tips
- Use a ring mold: For perfectly round egg patties that match the muffin, pour the egg mixture into 4 greased round cookie cutters or mason jar rings placed in the skillet. Cook until set, then remove the rings.
- Don’t overcook the eggs: Eggs continue to cook from residual heat after you remove them from the pan. Remove them when they are just set but still moist, and they’ll be tender.
- Substitute the bread: Any sturdy roll, bagel, or even a croissant works in place of the English muffin. For a lower-carb option, use a lettuce wrap or a portobello mushroom cap.
- Make it ahead: These sandwiches freeze beautifully. Wrap each in parchment paper and foil, then freeze for up to 3 months. Reheat straight from frozen in the microwave or oven.
Serving Suggestions
Serve these muffins hot with a side of fresh fruit, a small hash brown patty, or a cup of coffee. They’re perfect for a grab-and-go breakfast, a weekend brunch, or even a quick lunch. Pair with a dollop of hot sauce or ketchup if you like a little kick.
Variations
- Sausage version: Swap the ham for cooked breakfast sausage patties (about 4 oz / 115 g), and cook them thoroughly to 160°F (71°C).
- Bacon version: Use 4 slices of cooked bacon instead of ham. Cook the bacon until crispy, then drain on paper towels.
- Veggie version: Add sautéed bell peppers, onions, or spinach to the egg mixture before cooking.
- Different cheese: Try Swiss, pepper jack, or American cheese for a different flavor profile.
- Spicy kick: Add a few dashes of hot sauce or a pinch of cayenne pepper to the egg mixture.
Storage and Reheating
Store leftover assembled sandwiches in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in a paper towel and microwave on high for 45–60 seconds, or until hot. For a crispier muffin, reheat in a toaster oven at 350°F (175°C) for 5–7 minutes. If freezing, wrap each sandwich individually in plastic wrap and then foil; they keep well for up to 3 months. Thaw overnight in the fridge before reheating, or reheat from frozen in the microwave for 1–2 minutes, flipping halfway.
Frequently Asked Questions
Can I use liquid eggs instead of whole eggs? Yes, use 1 1/2 cups (360 ml) of liquid egg product. The cooking time may be slightly shorter, so watch carefully.
How do I get the egg to be fluffy like the original? The key is to whisk the eggs well and cook them gently without over-stirring. Adding a splash of milk or water also helps create steam, making the eggs lighter.
Can I make this dairy-free? Yes, use a dairy-free milk (like almond or oat milk) and dairy-free cheese. The taste and texture will vary slightly, but it’s still delicious.
Why is my egg patty sticking to the pan? Make sure your pan is nonstick and well-greased. Let the eggs cook undisturbed until the bottom is set before trying to flip. Using a silicone spatula also helps.
Can I cook the eggs in the microwave? Yes, pour the egg mixture into a microwave-safe dish (like a pie plate), cover, and microwave on high for 2–3 minutes, stirring once, until set. Then cut into squares.
How do I prevent the sandwich from becoming soggy? Toast the English muffins well and avoid overfilling with wet ingredients. If adding vegetables, sauté them first to remove excess moisture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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