Egg Mcmuffin Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
• Pour mixture equally into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

Steps:

• You will also need an Egg Ring, or a tuna can with the top and bottom off.
• Pre-heat an electric griddle to 275 degrees.
• Toast your English muffin by laying both sides face down on the griddle and applying pressure with spatula.
• This takes 1 to 1-1/2 minutes.
• (they should be medium brown) Set aside.
• Lay your egg ring/can on the pre-heated grill.
• Spray with cooking spray or a pat of butter to prevent sticking.
• Crack the egg and pour into ring on the grill.
• Break the yolk with a sharp instrument so it flows.
• Butter both toasted halves of the English muffin with melted butter.
• Put a slice of American cheese on the bottom half.
• 2 to 2½ minutes after you started cooking the egg, the whites should firm up, and the yolk should still be a bit "liquidly".
• Carefully remove the ring, leaving the egg on the griddle. You may have to "slice" around the edges if it sticks.
• Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.
• Cook the egg 45-60 seconds after turning, after about 30-45 seconds, "flip" the Canadian bacon, and remove the egg, placing it on the bottom half (cheesed half) of the English muffin.
• 20-30 seconds after flipping the Canadian bacon, remove.
• Place the Canadian bacon on top of the cooked egg, and cover with the top of the toasted English muffin.

Steps:

• Split the english muffin with a fork, and toast it. When it's toasted, set open-faced on a plate, and put one slice of deli ham on each English muffin side.
• Heat a small nonstick pan on medium-high heat, and break both eggs into it, being careful not to break the yolk.
• When the white is firm enough, "separate" the egg whites from each other (because they've probably cooked their whites together) with a silicone spatula, and flip each egg over. Try to make them about the size of the english muffin, if you can.
• While the eggs are cooking, divide your slice of cheese in half, and arrange half a piece on each piece of ham. You might need to arrange it more to make it fit (the egg will melt the cheese).
• When the egg yolks are done to your liking, take the eggs and put one on each side.
• Tip: I eat these by holding the English muffin with my hand shaped like a "C" around the base and sometimes I have to hold the egg on when I bite into it with my index finger, so I recommend cooking the yolks all the way, unless you want juicy yolk all over the place!