These are one of my family's favorite breakfasts; whether they are homemade or bought on a car trip. The nice things about making them homemade is that you can make up a bunch of them and then freeze them. Frozen eggs aren't the best all by themselves, but with the bread, cheese and meat, they are just fine.
To keep the eggs the same size as the English muffins, either use a small can with both ends removed or a pancake form. You can see I used both.
For a really quick meal, use precooked sausage patties available in the frozen section of Walmart or Sam's Club. Canadian bacon is also precooked, so it goes together quickly if you opt for that kind of meat. I also use a big griddle to cook 10 at a time. You could always use a frying pan or an electric frying pan.
Homemade Egg McMuffins:
1 package English Muffins (6-10 usually)
As many of the following as you have muffins:
Cheese sliced (we like cheddar, but you could use any flavor)
Breakfast Meat (Canadian bacon, sausage, ham or bacon)
Heat or cook the meat. Remove to a plate where the meat can drain if necessary. Beat each egg and pour it into a form to cook. Meanwhile, lightly toast the English muffins. As soon as the eggs are cooked, build the McMuffins by layering the egg, then the cheese, then the meat.
If you are going to freeze them, wrap them individually in waxed paper, foil or plastic wrap. Put them into a bigger ziplock bag or storage container and freeze. To eat, you can defrost them overnight in the fridge or microwave them from the frozen state. If they are defrosted, you can put them in the oven to heat up: 350 degrees for about 15 minutes. Watch them so they don't burn!