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Egg McMuffin® Price
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Satisfy your McDonald's breakfast cravings with our Egg McMuffin® breakfast sandwich—it’s an excellent source of protein and oh so delicious. McDonald's Egg McMuffin® recipe features a freshly cracked Grade A egg placed on a toasted English Muffin topped with real butter, lean Canadian bacon, and melty American cheese. There are 310 calories in an Egg McMuffin® from McDonald’s. Enjoy it on its own or grab an Egg McMuffin® Meal with crispy Hash Browns and a small McCafé® Premium Roast Coffee. *Mobile Order & Pay at participating McDonald's. McD app download and registration required.
Price History
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Nutrition
| Calories | 310 |
|---|---|
| Total Fat | 13.00g |
| Saturated Fat | 6.00g |
| Trans Fat | 0.00g |
| Cholesterol | 250.00mg |
| Sodium | 770.00mg |
| Total Carbohydrates | 30.00g |
| Dietary Fiber | 2.00g |
| Sugars | 3.00g |
| Protein | 17.00g |
Ingredients
Ingredients: Enriched Flour (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine, Riboflavin, Folic Acid), Water, Yeast, Yellow Corn Meal (degermed Yellow Corn Meal And Corn Flour), Contains 2% Or Less: Sugar, Soybean Oil, Salt, Dough Conditioners (mono-, Di- And Tricalcium Phosphate, Datem, Ascorbic Acid, Enzymes, Ethylated Mono And Diglycerides), Wheat Gluten, Cultured Wheat Flour, Citric Acid, Baking Soda, Fumaric Acid. Contains: Wheat. May Contain: Sesame., Egg Ingredients: Usda Grade A Eggs. Contains: Egg., Canadian Bacon Ingredients: Pork Cured With: Water, Sugar, Salt, Contains 2% Or Less: Sodium Lactate, Sodium Phosphate, Natural Flavor, Maltodextrin, Sodium Diacetate And Sodium Nitrite (preservatives)., Pasteurized Process American Cheese Ingredients: Milk, Cream, Water, Sodium Citrate, Salt, Cheese Cultures, Citric Acid, Enzymes, Soy Lecithin, Color Added. Contains: Milk, Soy., Salted Butter Ingredients: Cream, Salt. Contains: Milk., Clarified Butter Ingredients: Pasteurized Cream (butterfat).
Allergens
Wheat.
Nutrition data sourced directly from McDonald's official published nutrition information, last checked Aug 9, 2026.
