I scramble up an egg and microwave it for about 50 seconds on high. Walmart sells a little plastic hinged container that forms the egg into the perfect size for an english muffin and keeps it from flying all over if it "pops". I suppose you could use a large custard dish or any little round dish of the right size. You cook the egg, throw a slice of cheese on top (if you like cheese), and then put the meat on top if you want to add it. I have used two half slices of cooked bacon, canadian bacon, and deli sliced ham. If you have leftover ham from a roast you could use little slices or probably dice it and sprinkle on top. By the time I put six of them together and wrap them in waxed paper like you would a sandwich they are mostly cool, so I slip them into sandwich bags to keep my frost free freezer from sucking them dry and stack them all into the original muffin bag. They keep quite a while and taste a lot better than the things you get at the grocery store. I keep my eyes peeled for sales on english muffins and usually end up with a dozen (minus the one I eat while putting them together). I found that they are just fine without toasting the muffin first and that sped the process up considerably. Take one out of the freezer, take it out of the sandwich bag, and heat it in the mocrowave while it is still wrapped in the wax paper. It gets pretty hot, so be careful when tearing open the wax paper. You could put almost anything you want on them I would imagine. I used a little leftover shredded cheese from stuffed shells to sprinkle on some of them. There wasn't enough to make anything else with and didn't want to waste it.