Fast Food Review: Egg McMuffin from McDonald’s

Arguably the most famous item on the McDonald’s lunch/dinner menu would be the Big Mac.  When it comes to the morning, you’d have to put the McD’s Egg McMuffin at the top of the breakfast popularity list.  I’ve admitted before that the McDonald’s Big Mac is an item that I’ve probably consumed only a few times in my life.  The same can be said about the Egg McMuffin.  I don’t really have anything against these items, I’ve just never been particularly crazy about them.  With Burger King coming out with their own version of the McMuffin, my interest in the “Golden Arches” original has been piqued.  It’s time to revisit this fast food classic and give you my full review of the McDonald’s Egg McMuffin.

As I’m sure you all know, the Egg McMuffin is a simple breakfast sandwich.  This sandwich is made up of a round griddle-steamed egg, a slice of American cheese and a slice of Canadian bacon all on a toasted and buttered English muffin. The McMuffin family of breakfast sandwiches also includes a version with sausage instead of egg/Canadian bacon (Sausage McMuffin) or simply substituting the Canadian bacon alone with a sausage patty (Sausage McMuffin with Egg).  So anyway, let’s get back to the signature sandwich and focus on the simple Egg McMuffin.  It’s breakfast time and this familiar classic is an OK choice in my opinion.  Something that separates the Egg McMuffin from most other breakfast sandwiches would have to be the grease factor.  With the absence of real bacon, sausage or a flaky/buttery biscuit, the Egg McMuffin is actually decent for grubbing on the go.  This isn’t a dripping mess of ingredients spilling all over each other. I usually shy away from breakfast sandwiches because they just weigh me down with the glut of grease.  So with the absence of the “grease factor”, the Egg McMuffin does take a hit in being pretty dry. The English Muffin is described as being buttered and toasted but just not enough to bring some moisture to the sandwich.  I like how the Egg McMuffin’s ingredients are all noticeable individually.  It’s way too often that I skip on toppings like cheese because it becomes lost in the shuffle.  The egg, the Canadian bacon, the cheese and the English muffin all bring a little something to the taste.  The slightly salty Canadian bacon helps out the dry muffin and the mild American cheese helps out the normally boring egg.  At only 300 calories and 12 grams of fat, the Egg McMuffin is also not as deadly as most fast food breakfast sandwiches.  It would be nice to find a local deal in your area because the $2.79 regular price is steep for something this small.

Like a lot of classic items, the nostalgia factor usually brings bonus points to the table and thus can turn something average into someone’s favorite.  The Egg McMuffin has never been anything but average for me. It had been years since my last taste, but it’s still as I expected.  Sometimes simple is perfectly fine.  It’s hard to throw a rock these days without hitting a sign for a new monster breakfast sandwich or giant breakfast burrito.  Going back to the classic Egg McMuffin shows the breakfast sandwich in it’s infancy and it hasn’t grown up since. That’s actually not a bad thing.

Pros: Not a messy disaster like most fast food breakfast sandwiches. Just 300 calories and 12 grams of fat. Each ingredient can be tasted.

Cons: Small and pricey at $2.79. Dry.

Taste: 6.25/10
Value: 5.00/10
Grubbing on-the-go: 7.50/10
Price: $2.79

Overall GrubGrade: 6.00 (Average)

More Info: McDonalds.com
Nutrition Facts:
Egg McMuffin
Calories - 300
Total Fat - 12 grams
Saturated Fat - 5 grams
Cholesterol - 260 milligrams
Sodium - 820 milligrams
Carbs - 30 grams
Sugars - 3 grams
Dietary Fiber - 2 grams
Protein - 18 grams

19 comments on “Fast Food Review: Egg McMuffin from McDonald’s

  1. Chris says:

    The Sausage McMuffin is on the dollar menu. $1 for a decent breakfast sandwich is pretty good.

  2. Mike says:

    Call me crazy, but when I was growing up I used to get to Egg McMuffin without the egg. Sometimes it’d confuse the employees but I loved it. It was like an early morning grilled cheese!

  3. Bryan says:

    I can make a much healthier version @ home.

    Pretty much substitue the buns with whole grain sandwich thins and use a thin strip of baloney(Oscar Meyers). The egg and cheese will stay the same.

    • Raiders757 says:

      …but then it’s no longer an Egg McMuffin. You have to have an English Muffin in your home made version, or you’ve created something completely different. Of course your version does sound pretty good.

  4. Mikey F Baby says:

    Ya never even heard of that one….Sausage McMuffin is where it’s at.

  5. I often wish I had started weighing these puppies when they first came out – they seem to get smaller every year. I would be hard pressed to refer to the muffin as “toasted”. More like “warmed”. I agree its pricey. But nonetheless, delicious. If it was on the dollar menu, it would be fantastic!

  6. Bunny says:

    The muffin looks like charcoal.

  7. Raiders757 says:

    I like the Egg McMuffin at times, but it’s too pricey to get it very often. It does need a packet of salt to get the saliva rolling to counter the dryness, and a lot of pepper to kick it up a notch. If you eat it without adding those two items, I can understand it being very bland.

  8. isny says:

    It’s so funny that they still use Canadian bacon. You’d be hard pressed to find anyone in Canada who actually serves that kind of bacon. The McMuffins in Canada all use two strips of regular bacon.

    • Raiders757 says:

      What?!!! Are you kidding me? I’ve heard Canadians on the message boards I go to, claim they dislike American bacon. I guess our delicious bacon has finally moved up to the 51st sate. Awesome! Then again, what the hell is wrong with back bacon?

      • Isny says:

        I don’t like the thick cut bacon most restaurants in the U.S. serve, but normal thin bacon is what most Canadians are used to. (Also the regular thin bacon in Canada isn’t smoky like it is down south, it’s more just salty meat)

        Nothing wrong with Canadian bacon, but I guess it’s probably just not what people in Canada are used to, so restaurants don’t bother with it. (Even when they do, it’s usually just a round piece of regular thin salty bacon and not a thick hammy back bacon)

    • Carl Rutherford says:

      No they don’t. That’s a Bacon Egg McMuffin. The Egg McMuffin is Egg, cheese, and a Canadian bacon round (ham). Most Canadians eat regular bacon- just a sweet, non-smoky disgusting excuse for bacon. The other option you find is peameal or back bacon. Not at McDonald’s though. Though an American, I have lived in Canada for 22 years because of work so I’ve noticed a thing or two about this place.

  9. wibia says:

    The ole’ Eggs Benedict on a bun. A classic, that is for sure.

  10. u8mypinkcookies says:

    i love egg mcmuffin!

  11. JT says:

    Not only are they more expensive than they used to be, they are SMALLER too! Compare them to the english muffins you buy in the store and it’s obvious. Just like the items on the grocery shelves… companies think we won’t notice if they reduce the size/amount of their product (like the 1/2 gallon of ice cream)!

  12. Bruce says:

    I just got finished eating 2 Egg McMuffins. I’ve always liked those, but I do agree that they used to be better years ago. They were bigger, juicier, and tastier. Not to mention cheaper. In my neighborhood, they are $2.65/each, which is way too much for them. I realize they occasionally have 2 for $3 specials, which in my opinion should be the everyday price. I can’t imagine the cost to make an Egg McMuffin is anywhere close to $2.65. Eggs are one of the cheapest things to buy these days. The fact that they use small eggs makes it even worse. I also like the Bacon, Egg, and Cheese Biscuit, but those are even smaller, but are the same price. Perhaps everyone should just stop buying these things except for during the specials. Maybe that would bring down the normal price. But alas, that will probably just make them smaller.