Food News

McDonald’s To Launch Sausage McGriddles With Scrambled Eggs

McDonald’s launches Sausage McGriddles with Scrambled Eggs

Image credit: McDonald’s Singapore

I consider the Scrambled Egg Burger with Sausage a god-tier item on McDonald’s breakfast menu. There’s something about the soft buns, fluffy scrambled eggs, and savoury chicken sausage that just works. Now, McDonald’s is switching things up with a new variant: Sausage McGriddles with Scrambled Egg, featuring the cult-favourite breakfast burger with creamy scrambled eggs in place of the usual fried egg.

The new burger will be launched on 16 April 2026, during breakfast hours, while stocks last. You can get it as an Extra Value Meal from $7.15, or a la carte from $6.60.

Here’s a quick recap: the OG McGriddles feature two syrup-soaked hotcake “buns” with a savoury filling of cheese and sausage. There are also other variations, including versions with a fried chicken patty and egg. Fans love the sweet-savoury contrast between the buns and fillings.

Image credit: McDonald’s Singapore

This new variant features the same sweet, maple-flavoured buns with a sausage patty and melty cheese, but swaps the fried egg for scrambled eggs.

We’re not sure how long this drop will be available, so head down to your nearest McDonald’s from 16 April before it runs out!

In other fast food news, McDonald’s has launched Grimace merch inspired by the popular purple character! These exclusive items are available as add-on purchases with your meals for a limited time only. There’s the Grimace Tumbler, available at $19.90 with a minimum $10 spend, the Grimace Plush at $5.90 with any meal purchase (excluding Happy Meal), and the Grimace Puffer Bag, priced at $12.90.

If you’re looking for more burgers to try, check out our guide to the best smash burgers in Singapore, priced from just $8.50. We’ve included a few affordable hawker options on the list, too.

Website | Full list of outlets
McDonald’s is a halal-certified eatery.

Feature image adapted from McDonald’s Singapore

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.

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