Leftover Egg Sandwich

Happy Monday!

In the spirit of accountability, I thought I’d share my breakfast with you! It’s a simple leftover egg sandwich. A little high in calories for breakfast- egg whites and no pork would fix that- but I wanted to use the leftovers we have from New Year’s Day dinner!

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It’s a simple process- toast the bread, cut the tomatoes, heat the pork in the microwave (optional), and cook the eggs (I use light olive oil spray, which is 0 calories!). As you can see in the pictures, I added my favorite trio of spices: paprika, chili powder, and tumeric- they rev up the metabolism!


Here’s the total nutrition info for the breakfast: 390 calories, 29.5g protein (super high!), 24.7g fat, 3.2g sugar, 405.4mg sodium

And here’s how it breaks down: Pork: 2 oz.- 100 cals, 12 g protein, 4g fat, 0 sugar, 30mg sodium, Grape Tomatoes: 1 oz.- 10 cals, .3g protein, 0 fat, 1.3g sugar, 0 sodium, Gluten Free Bread (Udi’s): 1 slice- 100 cals, 2g protein, 3g fat, 1.5g sugar, 185mg sodium, Large Egg: 2- 180 cals, 12.5g protein, 13.7g fat, .4g sugar, 190.4mg sodium

As I’ve said- substituting egg whites for the eggs or chicken for the pork and removing the bread altogether is an easy way to make this meal high in protein and much, much lower in calories!


Let me know what you’re eating for breakfast, and if you’d like to see more posts like this, in the comments!



2 thoughts on “Leftover Egg Sandwich

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