Should a breakfast sandwich really break the bank? – Let’s talk about that. (cheerful music) Good Mythical Morning. – In my opinion, breakfast should be the cheapest meal of the day. Like what is it, really? I mean, you got eggs, bread, bacon, taters of some sort. It’s simple stuff. I mean, I could almost make it. – Well almost means not quite. And what if breakfast from a fine dining establishment is simply something you haven’t tried yet? – Well… – It’s time for “Naked Foods, Naked Breakfast Edition. Naked.” – Yeah, we’re gonna be trying breakfast dishes from four different price points. The freezer section of the grocery store, fast, casual restaurants, sit-down restaurants, and fine dining establishments. – Each round, we’re gonna pick our favorite plate from those four, then Stevie’s gonna tell us where each food is from, how much it cost, and then by the end, we’re gonna know exactly how much our true favorite breakfast would cost. – Bring on the brekky! (chill music) – These are breakfast sandwiches. – And some of these are more exciting than others. Let’s start here. – This is, okay, I’m just gonna… – This is like a, is this like a English muffin type thing? – It’s like something you get at the airport. – Ooh, I like that fluffy egg. – Kinda on the go. – Fluffy and cheesy. With nothing to compare it to, it’s not horrible. – It doesn’t taste bad, but, look at this, this has got a big, giant egg on it. That’s very yolky, which is a good thing, and then… – It’s very yolky, which is a matter of taste, if you like that or not. It’s not about being good or bad, it’s just a matter of preference. – It’s just like, you know, if you like dark meat, you should like yolky eggs. – I think… I’ma taste a little bit of that bacon. Nice soft bun. Mm. – That’s really good. – It’s like a hamburger bun. – I thought it was gonna be tastier than it actually is, by looking at it. It looks incredible, it tastes good, it doesn’t taste incredible. – [Link] Now this one is crazy-looking, dude. – There’s a sauce on this one that’s gonna give it some more flavor, and it’s a whole hash brown on the bottom. – [Link] And look at how thick that bacon is. Here’s the yolk over here, I’m gonna dodge that to give it a good time. – Oh, man. – Mm! That is some thick bacon. – I missed the bacon on the first bite. – You better get it again. – It’s got a sauce on it, some kind of hot sauce there on the top. Dang, you got all the bacon, bro! – You want some more of this bacon? – Yeah! – It’s like… – How’d you get all the bacon? – And it’s really hard bacon. – Bacon placement left something to be desired on this one. – I mean, I almost don’t call that bacon, it’s like a board. It’s like a board of bacon, you could build a house with this thing. – Mm. – And then the entire hash brown underneath? – What’s that spice? – But over here, we got the good stuff. – Lemme tell ya, that’s Jimmy Dean right there. Or something very much like it. – Frozen, microwaved. – I ate so much of this crap in my life. – I mean, Jimmy Dean, don’t sleep on Jimmy, ’cause, that’s a good little breakfast sandwich at home, if you get the biscuit. – If you’ve got nothing else to eat, you can enjoy. – [Link] This like croissant thing gets hard really easy. – There’s no contest here, in my mind. – All right. – [Stevie] Three, two, one. – You know what I’m gonna do? I know this seems crazy, but, I’m voting for that one, ’cause, I just think at a certain point you’re trying too hard at breakfast time. It’s like… – I’m open to that. Try as hard as you want. – It’s not bad at all. – [Stevie] Okay, Link, I think you have maybe an inkling of the one that you chose, because it’s Starbucks. So it’s our fast casual, 4.45. Rhett, it’s time to get those dancing shoes on, ’cause you chose our fine dining Bottega Louie for 20 bucks. – Bottega Louie? (gentle piano music) Bottega Louie’s a fancy place. – It’s so good to see you again. – The whole front of that place, just covered in macarons. – And again. – Macaroons? Macaroonies? – And again. (crew laughs) One last time, for good measure. – Boy, that’s… – I love seeing Moochelle. You know what? – You bumped, but you didn’t grind. – I’m tired of the slander, people just, they’re still carrying on with this idea that Moochelle is not her own person, but it’s just Chase in a costume. – Right. – If Moochelle- – Forget about it! – Was Chase in a costume, could he be right here right now? – [Link] Right. Hey, Chase. – [Rhett] Hey, Chase. – See? (crew laughs) – [Stevie] So, in case you missed the price tag on that fancy sandwich, that was 20 bucks. – Worth it! – [Stevie] The other ones- – Can build a house with this thing. – [Stevie] Are our sit-down place, Fred 62, for 12.99, and then, yes, that is Jimmy Dean for 1.37 per sandwich. – Well, Jimmy, I know you can do better. (chill music) These are pancakes. – Ah, yes, they are. – Or as my daughter Lily called them, cakecakes. – Cakecakes. – When she was little. – I’m going handheld. Now, these are naked, that’s why there’s no syrup. – When I was little, I would just, I didn’t like pancake syrup. I just used butter. And then I realized that was dumb. – Oh. So you can change. – I change all the time. – That was… – I change my mind about you every day. – That was frozen. – I wake up thinking one thing, and I talk myself out of it. – Did you wake up thinking today’s the day you’re gonna finally kill me? – This is the big one. This is the big one. – This is homemade. – Mm. Mm. So much better. So fluffy. Oh, yeah? – That’s pretty good. – It needs butter. – Daddy likes that one. This one got a handle. – Now hold on, let go of it. Let go of it. That ain’t a handle, man, that’s a dangling wiener. – That’s a pancake penis. – It really is. – Don’t let the kids see that. – But just bite that, open your mouth. That’s the part you gotta eat. – Why is it so hard to grab onto? – It’s not the good part. – Oh, this is so thick. – This could be a construction material, too. Very dense. These are so fluffy. – It’s like a sit-down restaurant. – You think? – That like to think they’re good at making pancakes, but they’re not that great. – This is… I mean, the taste is not bad. – That one fell apart! – [Link] Boy, these really griddle. That one’s a little overcooked, so I’ma go with this one. – Oh, wow. – This one’s fluffy and floppy. Is there a hint of fruit? – A hint of fruit? Man, between that one, and this one. – This isn’t bad, but there is a little hint of something. Something from the pan. – I taste like the cast iron that this was cooked in. – Does Eggo make a pancake, too? I think one of these might be… – Those are Eggo, yeah, for real. – [Stevie] Two, one. – I’m a big fan of these. These are very good, that’s exquisite. – No, I love this one. – [Stevie] Okay, Link, you have chosen our sit-down restaurant, Fred 62. These pancakes are 10.99. And Rhett, it is time to dance again, our fine dining restaurant Delphine, for $21. – Ah. (gentle piano music) – Hey, man, you spending that much money first thing in the morning, you’re not gonna make it to the end of the day. – Not Chase! Moochelle. Moochelle. That doesn’t feel like Chase. Hey, and let me just explain something to you right now, Moochelle, stay out here with me for a second. Listen, we’ve already seen your comments. You’re talking about how, “Look, what happens is, Moochelle leaves and then you see Chase.” So, hey, okay, well how ’bout this? What’s up, Chase? – Chase! He’s not listening. – He’s in his own world, but this is not Chase! – Chase! – Bye, Moochelle. I’ll see you again soon. – Go over there and be with Chase. Or go that way. – [Stevie] The first pancakes are indeed frozen, they’re Eggo’s, it’s one dollar and seven cents for three. – That’s a steal. – [Stevie] And then the other ones are our fast casual, Apollo Restaurant, three pancakes for 6.95. – Mm-mm. – Yeah. Seems premade. – Y’all need to improve the recipe. (chill music) This is quiche, Lorraine. – Quiche Lorraine? – Quiche Lorraine. – What is Lorraine about it? – I guess it’s when there’s ham and cheese. – [Link] What makes it Lorraine? Y’all know? – [Rhett] Ham and cheese, Lorraine. – Y’all working over there? Y’all off the clock? (crew chuckles) Chase! – [Stevie] A Quiche Lorraine is filled with savory egg custard, bacon, cheese, and caramelized onions. – Bacon cheese and onions. – I loved it, but I never knew that’s what it was called. I don’t like that one. – I don’t, it’s definitely not great, but, you can’t really make a bad quiche, you know what I’m saying? Like I still am like “Yeah, I’ll keep eating it.” – [Link] Now this one seems to have a little bit of… – [Rhett] Green in it. – Green pepper, or is that broccoli? – Lorraine kinda got a little bit… Let go of the reins. – I think it’s broccoli, dude. – It’s pretty tasty. – Still like it. I like a quiche, you know? Breakfast pie. – The cheese on that is very good. – [Link] Look at this one, though. This one is like… – Why you touching the whole thing? I gotta eat some of that. – Well here, you can dodge it. Here, I’ll leave my fingers where they are. I know how you never like to eat something I’ve touched. Now this one looks fluffy. – You’re not gonna like that. It’s got a lot of mustard in it. – Is that mustard? Or like horseradish? Worcestershire? – I think it’s mustard. – I don’t dislike mustard. And I like mustard on my eggs sometimes. – I love mustard, but I don’t like that. – Yeah, it kinda makes it soured. It looks the best, but, it’s just disappointing because it’s got that left field. – Huh. That’s not bad. – The bacon is smokey in this one. It really comes down to if you can get away with broccoli in your quiche. – That’s really good, that cheese is so good. – Yeah. All right. – [Stevie] Three, two, one. – Woop! Yeah. We agree on this, this is definitely the best one. Curious what this is, though. – [Stevie] Well you can both remain seated. – Oh, I thought I was gonna get to dance! – This is the fancy one, but they’re trying something and it’s not working. – [Stevie] Wrong! – That’s the fancy one? – This one’s the fancy one because it sucks. – [Stevie] Well, first, the one that you guys chose is our sit-down restaurant, which is very hard for me to pronounce, and we’ve talked about this previously. – Is it Le Pain Quotidien? – [Stevie] Yeah. – Le Pain Quotidien! – [Stevie] Although there’s a new trick that Carney taught me, so it’s Le Pain Quotidien. Quotidien. – Always got a little titty in it? – [Stevie] Yeah, that’s the trick. – I like Le Pain Quotidien. – I know it’s Pain, you don’t pronounce the N, Carney, I know that. – [Carney] Hey, that wasn’t my (indistinct). – [Stevie] That’s not what they’re talking about. – Le Pain Quotidien. – [Stevie] Exactly. For $14. The first one is the fine dining quiche. – [Rhett] Really? – [Stevie] And that is from Monsieur Marcel, for $17. – Are you trying to taste it, thinking that you’re there? – Still not good. – Still not good, right? – [Stevie] The third one is fast casual, Sweet Lily for $12, and then the last one is frozen for 2.45 from Country Chef. – It’s still good. – We almost went with Country Chef, yo. – You can freeze a quiche and it doesn’t get worse. Sometimes it gets better ’cause it like locks the flavor in. – Congeals it? All right, yeah, yeah, yeah, noted. (chill music) Like that shirt, Rhett. Show ’em the whole thing, man. All right, last year we turned it up to 11 with our Mythical Beast Classic Metal Tee, we’re following it up this year with our Mythical Beast Classic Rock Tee, inspired by, you know, 70s rock bands, little bit of Zeppelin. Take your stairway to heaven at Mythical.com. – Mm, look at that Randler fly. – Yeah. – [Stevie] These are breakfast burritos. – These are breakfast burritos. Boy do we have a variety. We got a little one, but let’s start with this big one. – [Rhett] This one has seen a grill. – It’s got some sausage, some peppers. – That’s pretty tasty. – [Link] Some taters. – I actually learned recently, I don’t know why it never really crossed my mind, when making a breakfast burrito at home, that the key is after you wrap it to throw it back on the grill. It’s like, I don’t know how I missed that step. But that’s what seals it all up and makes it great. – Seal it back up. – That’s a good taste, and it’s actually got tomato in there which, like a pico, which is really working for me. – I thought that was a pepper. You got away with it. – [Rhett] This is… – [Link] This is a Hot Pocket. – [Rhett] This has been frozen. – This is like a freaking Hot Pocket. – I’m not gonna hold that against it. – It’s good. – It doesn’t taste like a breakfast burrito, it tastes like, like you said, like a Hot Pocket. – It’s very processed. – Its own thing. – But I do like it. – But I think breakfast can be frozen, and it’s not that offensive. – The cheese sauce is nice. Now this one is huge. What is this hunk of a thing here? It’s like a… That’s a really big ol’ sausage. Mm! Dang, this is good. Very sausage-forward, I like that. – This one feels the most homemade, so far. I’m missing a little what I got with this pico. – Yeah, there’s no onion. – And the sort of the accoutrement of that one, and also it wasn’t thrown back on the griddle, as you can see. Tastes good, though. – Mm. – That actually tastes like it might be Corner Cottage. – I know, Corner Cottage here in Burbank has got a killer breakfast burrito. Gotta credit Morgan with that, you’re the one who first started bringing these things in, right, back in the day? – And look, this one has the egg completely wrapped around the outside. – Yeah, they omeletize it. – I don’t like keeping the egg whole like that, as much as… – Yeah, it’s not as fun. I think these are really high quality ingredients, but I mean, before we give our final answer on this one, I was going into this thinking breakfast needed to be cheap, and yeah, I’m still saying, you can definitely get away with cheapness at breakfast. – Breakfast can be cheap, I think is the conclusion. – Even with the quiche. But in this round… – All right, I went back to both of those. – When you’re in a breakfast burrito zone, you can really… When you wrap that stuff up in a burrito, boy, you can take it to another lev. – I feel strongly about this one. – Hragh! – The added flavor in here is just so good. – This is my baby over here. – [Stevie] Well, Rhett… Stand right up. – Dude, your bank is broken. – [Stevie] And sit right back down, you have chosen Taco Bell. (crew laughs) – Are you serious? – Well, listen. – [Link] Taco Bell?! – Taco Bell is totally bringing, I have never had their breakfast burrito. – [Stevie] This is their Grande Toasted Breakfast Burrito with sausage, for 3.29. – It tastes like fast food now. – [Stevie] And then Link, you chose the sit-down place, which actually isn’t Corner Cottage, it’s Great Grill, for 9.99. – ‘Cause you gotta sit down. – [Stevie] And then of course, the one on plate two is frozen, El Monterey for 1.29, and the last one that looks the fanciest is the fanciest, it’s from Delphine for $19. – Yeah, I don’t like what you’re doing with the egg. – They’re pushing too far. – Gotta scramble that egg. – Dang, how do you feel about that Taco Bell? – I’ve never, maybe I’ve had it on this show, but I gotta have breakfast at Taco Bell now. – I know, you gotta get in there. – [Stevie] The lowest possible total you could’ve gone this whole episode was 6.18, and the highest was $77. Rhett, your perfect meal total was 58.29. – Ooh, that hurts. – [Stevie] And Link, yours was 39.43. – Okay, all right. – So somewhere in the middle. I’m feeling good about that, I’ve expanded my breakfast palate, this morning. – And so have I, I’m going to Taco Bell now. Thanks for subscribing and clicking that bell. – You know what time it is. (gentle piano music) – My name is David, I’m from Hopewell Junction, New York. I’m dressed fancy for the fancy pants dance, and it’s time to spin the Wheel of Mythicality. (both laugh) – Love it. – That’s awesome. Perfect. Click the top link to watch us discover the best cheese for an omelet in Good Mythical More. – And to find out where the Wheel of Mythicality’s gonna land. – [Rhett] We got a whole lotta love for the Mythical Beast Classic Rock Tee, available now at Mythical.com.