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Refrigerate up to 4 days, reheat on low in the microwave for a couple of minutes, or cover with foil and reheat in oven. Freezer - scramble eggs or make omelette and cut up into 4. Do not freeze sunny side up eggs - I find the whites can go rubbery. 5. Nutrition per McMuffin.
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In a 2 cup reditainer spray butter, crack egg & break yoke, spray butter, cover with bowl. Microwave 1:30 power 30%. Toast English muffin. Combine like McDonald's egg McMuffin
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To poach the eggs in the microwave: Add ½ cup water to a large ramekin or small straight sided bowl and gently break an egg into it. If you want a hard cooked egg, gently pierce the egg yolk with a sharp knife. Cover with a paper towel and microwave on high for 1 minute, adding 15 second increments to desired doneness.
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Lightly butter each half and set aside. Heat a non-stick skillet over medium heat with 1/2 teaspoon butter or cooking oil. If you have an egg ring mold, grease it with cooking spray and place it in the skillet. Crack the egg into the ring (or directly onto the skillet) and gently break the egg yolk.
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Sprinkle with salt and pepper and whisk it with a fork. Put the ramekin in the microwave and microwave on high for 40-50 seconds. Start with 40 and see if your egg is cooked and not too jiggly. Add another 5 seconds at a time if you need it cooked a bit more. (Mine is perfect at 45 seconds.)
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Cut the English muffin in half, butter each side, and toast. You can toast in the toaster, on a griddle, or in the oven at 300 degrees F. for a few minutes. In a skillet, cook the egg to the desired hardness. In the same skillet, heat up the Canadian bacon or ham over medium heat until warm.
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Best of all, this homemade egg McMuffin tastes just like the one from McDonald's - or maybe even better! The Best Egg McMuffin Recipe. INGREDIENTS. HOW TO MAKE EGG MCMUFFIN. STEP 1: PREPARE THE MUFFINS AND BACON. STEP 2: MAKE THE ROUND EGGS. STEP 3: ASSEMBLE THE MCMUFFINS. HOW TO STORE LEFTOVER EGG MCMUFFINS.
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Instructions How To Make An Egg McMuffin Using The Microwave: Put the English muffin in a toaster. Crack the egg into a microwave-safe cup and whisk with a fork. Cover tightly with plastic wrap and microwave on High for 50 seconds. Put the cheese slice on the English muffin. Slide the cooked egg patty out of a cup on top of cheese.
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Bake until lightly browned, about 15 minutes. Meanwhile, spray a muffin pan with nonstick cooking spray. Break an egg into each of the cups of the muffin pan. Add to the oven the last 10 minutes of cooking time for the bacon. Cook until the yolk has set, about 10 minutes.
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First, crack the egg into a bowl and add the milk. Whisk together until combined. Then, add the butter to a separate bowl and microwave for 30 seconds or until melted. Add the egg mixture to the bowl of melted butter and mix together well. Season with salt and pepper to taste.
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Crack an egg into a small, microwave-safe bowl and pierce the yolk with a fork. This will help prevent the egg from exploding in the microwave. Cover the bowl with a microwave-safe plate and cook the egg on high for 45-60 seconds. The cooking time may vary depending on the wattage of your microwave, so keep an eye on the egg to avoid overcooking.
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Flip the sandwich over and microwave on high power until fully warm. That could take 30 seconds or so. How to reheat for best results: For best results you would let the sandwich thaw in the fridge overnight. Remove the sandwich from the paper, wrap in a paper towel and microwave for about 1-1.5 minutes.
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Step 3: Cook the egg. Nancy Mock for Taste of Home. Lightly grease the inside of the egg ring with vegetable shortening or oil, then set the egg ring on your nonstick skillet. Let the skillet and ring get good and hot over medium heat. Crack the egg into the egg ring and use a fork or the tip of a knife to pierce the yolk.
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Wipe out the skillet with a paper towel. Coat 4 metal (2 3/4 to 3 1/2-inch) round cutters or canning rings (regular or wide-mouth) generously with cooking spray. Melt the remaining piece of unsalted butter in the skillet and over low heat until bubbling. Place the rings in the pan (upside down if using canning rings).
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Cook the green onions in the microwave on high for about 15 seconds, just until soft. Add the egg to the measuring cup and whisk well with a fork. Return to the microwave, cook for 10 or 15 seconds, stir, then cook for 10 or 15 seconds at a time until done, as few as 10 or 20 more seconds, as much as a minute.
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Place butter in a coffee cup and melt in the microwave. Swish the liquid butter around the cup a little. Now, crack the egg into the coffee cup; cover with a paper towel, and microwave for about 45-60 seconds. Meanwhile, toast and butter your English muffin. After the egg is cooked, heat the English muffin with cheese and Canadian bacon on each.
