McDonald’s is getting ready to flip up the heat this summer season with the introduction of some spicy menu gadgets.
The fast-food giant says it has been serving up the “GOAT breakfast sandwich” for 50 years, and beginning July 8, a new spicy variation of the Egg McMuffin will be accessible at collaborating eating places for a restricted time.
“This limited-time glow-up includes everything you already love about the iconic Egg McMuffin sandwich—melty cheese, a freshly cracked egg (now sourced 100% cage-free in the U.S.), Canadian bacon and a perfectly toasted and buttered English Muffin—plus a fiery, delicious twist: a shot of McDonald’s signature Spicy Pepper Sauce,” McDonald’s said in its newest “USA Menu Spotter.”
This is not the only new merchandise the company is rolling out.
On Monday, McDonald’s quietly launched a new candy deal with called the Blueberry & Crème Pie.
The dessert is served heat in a sleeve and made its look in eating places nationwide just in time for Independence Day.
“So, whether you’re going on a road trip, planning a special backyard bbq, or just craving a little pick-me-up to sweeten any afternoon, grab a Blueberry & Crème Pie (or a few) this summer,” McDonald’s said.
McDonald’s plans to introduce new menu gadgets this summer season. Getty Images
Starting on July 8, a spicy Egg McMuffin will be accessible across collaborating eating places. McDonald’s
The announcement of the new variation of the iconic breakfast sandwich comes after McDonald’s launched a new candy deal with: The Blueberry & Crème Pie. McDonald’s
McDonald’s has not said how long the menu gadgets will be served, but said the Spicy McMuffin “won’t last forever,” and the new pie variation will be around “while supplies last.”
Last month, McDonald’s announced its beloved Snack Wrap, which was discontinued nationwide about 9 years in the past, will reappear on the fast-food giant’s menus beginning July 10.
The snack wrap will be a everlasting offering “as long as you keep enjoying it at McDonald’s,” the company said.
FOX Business’ Aislinn Murphy contributed to this report.
