A breakfast of eggs helps reduce calorie consumption throughout the day by 18 percent. A study demonstrates that eggs for breakfast reduce hunger and decrease calorie consumption at lunch and throughout the day.
The study supports previous research, which revealed that eggs at breakfast as part of a reduced-calorie diet helped overweight dieters lose 65 percent more weight and feel more energetic than dieters who ate a bagel breakfast of equal calories and volume.
“There is a growing body of evidence that supports the importance of high-quality protein in the diet for overall health and in particular the importance of protein at the breakfast meal,” said Maria Luz Fernandez, professor, department of nutritional sciences at the University of Connecticut.
Tips for quick egg breakfasts:
Beat an egg in a small bowl, place on high heat in the microwave for 60 seconds and add it to a toasted whole-grain bread slice. Top with low-fat cheese and a slice of tomato. Keep hard-cooked eggs ready and waiting in your refrigerator to grab as part of breakfast on the run.