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I make my own version of Egg McMuffins and freeze them. I bake the eggs in this pan, 6 at a time. They are the perfect size to fill an English muffin all the way to the edges. I crack a large egg into each circle of the pan, break the yolk with the end of a spatula or knife so it flattens and spreads a bit, and bake at 350 degrees until they're set (25-30 minutes). Perfect. You can find my complete recipe at TheYummyLife.com.