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Baked whole wheat bread with egg Calories
Baked whole wheat bread with egg, offering protein and fiber
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 slice (thick) of Baked whole wheat bread with egg (55 g) has 131 calories. That works out to 238 calories per 100 g. It contains 13.6 g of carbs, 6.2 g of protein, 5.7 g of fat and 2.5 g of fiber. Its 0.6 mg of Manganese covers 26% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Baked whole wheat bread with egg Nutrition Facts
Selected: 1 slice (thick) · 55 g
131
KCAL / 55G
Carbs
13.6g
· 5% DV
Protein
6.2g
· 12% DV
Fat
5.7g
· 7% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 42% · Protein 19% · Fat 39%
Baked whole wheat bread with egg nutrition facts table · 1 slice (thick) (55 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 131 kcal | |
| Total fat | 5.7 g | 7% |
| Saturated fat | 1.38 g | 7% |
| Trans fat | 0.02 g | |
| Sodium | 198 mg | 9% |
| Total carbohydrate | 13.6 g | 5% |
| Fiber | 2.5 g | 9% |
| Protein | 6.2 g | 12% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Thick Slice of Baked whole wheat bread with egg?
| Serving | Amount | Calories |
|---|---|---|
| 1 slice (thick) | 55 g | 131 kcal |
| 1 slice (thin) | 35 g | 83 kcal |
| 2 slice (double) | 70 g | 167 kcal |
| 1 piece (small) | 85 g | 202 kcal |
| 100 g | 100 g | 238 kcal |
| 1 piece (medium) | 120 g | 286 kcal |
| 1 serving (medium) | 140 g | 333 kcal |
| 1 piece (large) | 170 g | 405 kcal |
| 1 serving (large) | 220 g | 524 kcal |
Calculated from 238 calories per 100 g.
Frequently Asked Questions About Baked whole wheat bread with egg
How do you make baked whole wheat bread with egg?
Baked whole wheat bread with egg is made by dipping bread slices briefly in beaten egg, then baking them on a lined tray until the egg is set and the edges are golden. Add salt, pepper, or herbs to the egg mixture if you like.
What temperature and baking time work for baked whole wheat bread with egg?
Bake whole wheat bread with egg in a preheated 400°F (200°C) oven for about 10–15 minutes. The exact time varies with slice thickness and how much egg is used, so check that the egg in the center is fully set.
How do you keep baked whole wheat bread with egg from getting soggy?
To keep baked whole wheat bread with egg from getting soggy, dip each slice briefly rather than letting it soak, and leave space between slices on the tray. A wire rack set over the tray can also help hot air circulate underneath.
Can you make baked whole wheat bread with egg with stale bread?
Yes, stale bread works well for baked whole wheat bread with egg because it absorbs the egg mixture without becoming as fragile as very fresh bread. Dip it briefly; slices that are extremely dry may need a little longer in the mixture.
Can you freeze baked whole wheat bread with egg?
Yes, you can freeze baked whole wheat bread with egg after it has cooled completely. Freeze slices in a single layer first, then pack them airtight; reheat from frozen in an oven or toaster oven so the surface regains some crispness.
Can baked whole wheat bread with egg be prepared ahead of time?
You can arrange the bread slices on the tray ahead of time, but add the egg mixture just before baking baked whole wheat bread with egg. Leaving bread soaked overnight can make it overly soft and may affect the final texture.
What toppings go well on baked whole wheat bread with egg?
Baked whole wheat bread with egg pairs well with grated cheese, sliced tomato, spinach, or chopped herbs. Add wet toppings sparingly and avoid piling them on before baking, since excess moisture can keep the bread from browning.
Is baked whole wheat bread with egg baked or fried?
Baked whole wheat bread with egg is cooked in the oven, unlike classic eggy bread that is usually fried in a pan. The oven is convenient for cooking several slices together and needs no pan-flipping.
How should you store leftover baked whole wheat bread with egg?
Store leftover baked whole wheat bread with egg in a covered container in the refrigerator once it has cooled, and eat it within a few days. Reheat it in an oven or toaster oven for a firmer texture; refrigeration will soften the bread.
What can you serve with baked whole wheat bread with egg for breakfast?
Serve baked whole wheat bread with egg with fresh fruit, sliced tomatoes, or a side salad for a simple breakfast. For a more savory plate, add avocado or a small serving of yogurt alongside it.
Baked whole wheat bread with egg Vitamins & Minerals
Vitamins
Biotin
5.5µg · 18% DV
B3
1.87mg · 12% DV
B2
0.13mg · 10% DV
B12
0.23µg · 10% DV
Minerals
Manganese
0.61mg · 27% DV
Selenium
13µg · 24% DV
Phosphorus
105mg · 15% DV
Sodium
198mg · 9% DV
Potassium ⭐
116mg · 3% DV
Baked whole wheat bread with egg Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Baked whole wheat bread with egg
To burn the 131 calories in 1 slice (thick) (55 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Baked whole wheat bread with egg?
Baked whole wheat bread with egg is a simple dish made by adding egg to a slice or piece of whole wheat bread and baking it until set. It is more of a practical home-style breakfast or brunch than a dish tied to one particular regional tradition, and the exact preparation can vary.
The bread becomes crisp around the edges while the egg adds a soft, savoury centre. It works well for breakfast or a light meal, served warm with fresh tomatoes, greens or a little fruit; tea or coffee makes an easy accompaniment. Whole wheat bread contributes fibre, while the egg adds protein, so it can be a satisfying choice. For a lighter version, bake it without adding much oil or extra cheese.
How Nutritious Is Baked whole wheat bread with egg?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Baked whole wheat bread with egg Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Baked whole wheat bread with egg Contain Allergens?
Contains these allergens:
Which Diets Is Baked whole wheat bread with egg Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Baked whole wheat bread with egg Fat Profile
SATURATED
1.38g
MONOUNSATURATED
2.26g
POLYUNSATURATED
1.32g
Omega 6:3 ratio 29:1
Above the ideal 4:1 (29:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.