|McDonald's Egg McMuffin|
|Nutritional value per serving|
|Serving size||1 sandwich, 7.1 oz (137 g)|
|Energy||300 kcal (1,300 kJ)|
|Carbohydrates||30 g (10%)|
|- Sugars||3 g|
|- Dietary fiber||2 g (8%)|
|Fat||12 g (19%)|
|- saturated||5 g (24%)|
|Vitamin A equiv.||90 μg (11%)|
|Vitamin C||0 mg (0%)|
|Vitamin E||0 mg (0%)|
|Calcium||300 mg (30%)|
|Iron||2.5 mg (19%)|
|Sodium||820 mg (55%)|
|Energy from fat||110 kcal (460 kJ)|
|Cholesterol||260 mg (80%)|
|May vary outside US market.
^† Zero indicates no significant measurable trace.
Percentages are roughly approximated
using US recommendations for adults.
Source: McDonald's Nutritional Facts
The McMuffin is a family of breakfast sandwiches in various sizes and configurations, sold by the fast-food restaurant chain McDonald's. The Egg McMuffin is the signature breakfast sandwich; it was invented by the late McDonald's franchisee Herb Peterson in the late 1960s and was introduced nationwide in 1972.
In the US and Canada the standard McMuffin consists of a slice of Canadian bacon, a griddle-fried egg, and a slice of American cheese on a toasted and buttered English muffin. The round shape of the egg is made by cooking it in a teflon coated ring.
- Sausage McMuffin - A sausage patty is substituted for both the egg and the ham. Introduced in 1984.
- Sausage McMuffin with Egg — A sausage patty is substituted for the ham and the cheese side of the muffin is switched. Introduced in 1984.
- Chicken McMuffin - A breaded chicken patty, lettuce, tomato, mayo and a slice of Cheddar cheese in an English muffin. There is no egg in this McMuffin variant. Available in Hungary as part of McDonald's regular breakfast menu.
- Bacon and Egg McMuffin - Pieces of bacon are substituted for the ham.
- Massive McMuffin — Ketchup, bacon, egg, American cheese and two sausage patties.
Available in New Zealand and some parts of Australia.
- Mega Muffin: Egg, sausage, bacon, cheese, and ketchup. Available periodically in Japan as a promotion.
- Western Omelette McMuffin - Was available in 1990 and 1992; featured a Western omelette (Egg filled with ham, diced onions, and green bell peppers) and American cheese on a toasted English muffin. This variant was sold in Canada from 1984 until 2007 as the "Omelette McMuffin".
- Veg McMuffin: Available in India to cater to the substantial part of the population in India that doesn't consume egg.
- Big breakfast with burger: Available in Thailand, made from ham, scrambled egg or omelette and muffin.
- Egg McMuffin: 300 calories per serving with 12 grams of fat
|This article needs additional citations for verification. (April 2010)|
The McDonald's egg sandwich was invented in 1972. Former McDonald's President Ray Kroc wrote that Herb Peterson and his assistant, Donald Greadel, the operator of a Santa Barbara, California, franchise, asked Kroc to look at something, without giving details because it was:
|“||...a crazy idea — a breakfast sandwich. It consisted of an egg that had been formed in a Teflon circle with the yolk broken, and was dressed with a slice of cheese and a slice of grilled ham. It was served open-faced on a toasted and buttered English muffin.... The advent of the Egg McMuffin opened up a whole new area of potential business for McDonald's, the breakfast trade.||”|
Peterson had first presented the Egg McMuffin at the Santa Barbara franchise without the knowledge of McDonald's Corporate, which at the time served only lunch and dinner at all their locations. When Corporate discovered Mr. Peterson's unauthorized breakfast offerings, it initially reprimanded him and threatened him with a number of penalties for breaking the franchise agreement.
The first McDonald's Corporate authorized Egg McMuffin was served at the Belleville, New Jersey McDonald's in 1972.
In the 1970s, some McDonald's restaurants served Egg McMuffins all day as a promotion.
Several cities like Hong Kong serve Sausage & Egg McMuffins around the clock, due to the prominent use of the egg in meals other than breakfast in those countries, the muffins and sausage patty there are softer than the usual variant to suit local customers. US restaurants usually restrict the item to the breakfast menu. This is mainly because the grill temperature required to cook beef patties is significantly different from the temperature at which eggs are cooked, according to Herb Peterson in a special episode of Unwrapped.
|This section does not cite any references or sources. (October 2008)|
The Massive McMuffin was introduced to coincide with the AFL (Australian Football League) and NRL (Australian National Rugby League) season of 1998, when McDonald's Australia launched the Footy Burger (now the Double Quarter Pounder), Mini Footy Burger (double Cheeseburger) and Massive McMuffin. The muffin proved so popular that some Australian stores kept the item as a permanent breakfast option.
- "McMuffin Ingredients".
- Kroc, Ray; "with Robert Anderson" (1992). Grinding It Out: The Making of McDonald's. St. Martin's Press. ISBN 0-312-92987-0. , p. 174
- AP Newswire (2008-03-26). "Egg McMuffin inventor Herb Peterson dies at 89". the Associated Press. Retrieved 2008-03-27.
- "Csirkés McMuffin". Retrieved 24 September 2011.
- Mcdonalds. "Egg McMuffin". Egg Mcmuffin Nutritional Value. Mcdonalds. Retrieved 9 November 2012.
- AP Newswire (2008-03-27). "Egg McMuffin Inventor Dies At 89". Associated Press. Archived from the original on 2008-03-29. Retrieved 2008-03-28. "Peterson came up with idea for the signature McDonald's breakfast item in 1972"