[Stanwood_Dave]

"...except I have never been able to make mine TASTE like a McD’s Sausage Egg McMuffin"

Sometimes the obvious is so OBVIOUS, you can't see the Forest because of the Trees keep getting in the way.

Remember cooking 101, on a metal/steel flame heated griddle, has pores, i.e., can soak up / retain the grease (become seasoned) from both the burger's that are cooked, along with the sausage patties. Hence a "stoneware microwave egg cooker," can't compete.

I'm just a bagel (Toasted) & egg (over easy) & cheese (American or Swiss, depends on what's in the fridge) guy.

I do use a "microwave," but only to reheat (fast) period.

You want and enjoy taste, COOK the old fashion way, NO MICROWAVE'S.

Just a cranky 25 years Autobody /15 years welder (Ship and other things) / now a hobbyist machinist, i.e. all involve metal/steel.

[hoagy62]

I do have a cast-iron skillet, well-seasoned from use. The problem is keeping the egg shaped properly. Those round metal egg molds DON’T work....at least, they don’t work for me.

[Lazamataz]

You want and enjoy taste, COOK the old fashion way, NO MICROWAVE'S.

UNFORTUNATELY, MICROWAVES ARE EVERYWHERE AROUND US! IT IS IMPOSSIBLE TO COOK WITHOUT MICROWAVES!