I also vote "worth it," at least for me. We hatched a bunch of EE this spring after we had to get rid of our Ameraucana rooster. Last week, at 14 weeks I found one of the cockerels dying and chose to butcher him then rather than letting him go to waste. There wasn't a lot of meat on him, but it was enough for our family of two adults and one toddler to have for dinner plus a thigh and breast left over for breakfast and lunch the next day. I don't know if it was because he was home raised or because we brined him (or both), but it was probably the best chicken I've ever had and I found it to be very much worth the effort of processing him. We start processing the rest of the cockerels next week at 16 weeks and will do them in small batches of 3-4 over the next few weekends. By the time they are 20 weeks we should have all of them in the freezer.
"Worth it" is different for everybody. No, there isn't going to be much meat on an 18 week old EE carcass compared to the commercial cornishX that you see in the store. But meat is meat. My cockerel dressed out at around 2lbs (he was 1lb 11oz when we weighed him in the bag before adding the brine, but that was after removing the neck and backbone, we butterflied him and grilled him whole). If I had to pay the processor to butcher them, they may not be as "worth it" to me, especially if I didn't have any other birds to take to the processor that day (the one near me charges a flat rate for anything less than 20 birds, so the fewer birds you have processed the more expensive they are regardless of how much meat is on the carcass).
