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Protein-containing breakfast sandwich
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Egg Breakfast Burger (180 g) has 486 calories. That works out to 270 calories per 100 g. It contains 36.9 g of carbs, 26.1 g of protein, 26.1 g of fat and 2.2 g of fiber. Its 48.6 µg of Selenium covers 88% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 180 g
486
KCAL / 180G
Carbs
36.9g
· 13% DV
Protein
26.1g
· 52% DV
Fat
26.1g
· 33% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 21% · Fat 49%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 486 kcal | |
| Total fat | 26.1 g | 33% |
| Saturated fat | 8.64 g | 43% |
| Trans fat | 0.27 g | |
| Sodium | 1098 mg | 48% |
| Total carbohydrate | 36.9 g | 13% |
| Fiber | 2.2 g | 8% |
| Protein | 26.1 g | 52% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 180 g | 486 kcal |
| 1 piece (mini) | 95 g | 257 kcal |
| 100 g | 100 g | 270 kcal |
| 1 piece (small) | 135 g | 365 kcal |
| 1 piece (large) | 240 g | 648 kcal |
| 1 piece (jumbo) | 300 g | 810 kcal |
| 2 piece (double) | 360 g | 972 kcal |
Calculated from 270 calories per 100 g.
An Egg Breakfast Burger is a breakfast sandwich made with cooked egg in a burger bun. Recipes vary, but cheese, vegetables, or breakfast meat may be added; the name does not describe one fixed set of toppings.
Cook an egg to your liking, lightly toast a split burger bun, then assemble the egg and any chosen toppings inside. Keep the filling modest so the bun closes securely and the warm egg does not slide out.
Cheese, tomato, lettuce, and cooked breakfast sausage all work well on an Egg Breakfast Burger. Add moist toppings sparingly and place sturdy ingredients close to the bun, so the sandwich stays together while you eat it.
Yes, scrambled eggs work in an Egg Breakfast Burger. Cook them until just set rather than runny, and use a slightly thicker layer of egg so the filling stays inside the bun instead of spilling out.
To keep an Egg Breakfast Burger together, toast the bun lightly, avoid overfilling it, and let the cooked egg drain briefly before assembly. Put slippery sauces between firmer ingredients rather than directly against the bun.
A soft burger bun that holds its shape is a good choice for an Egg Breakfast Burger. Lightly toasting the cut sides helps prevent moisture from the egg or toppings from making the bread soggy.
Serve an Egg Breakfast Burger with fresh fruit, sliced tomatoes, or breakfast potatoes. For a lighter plate, choose fruit or vegetables; if the burger already has salty meat or cheese, a fresh side balances it well.
You can prepare the egg and other fillings ahead, but assemble the Egg Breakfast Burger just before serving. Keeping the components separate prevents the bun from absorbing moisture and turning soft while it waits.
Refrigerate leftover Egg Breakfast Burger in a covered container promptly, and eat it soon. Do not leave an egg-filled sandwich at room temperature for an extended period; reheat it until hot throughout before serving.
Yes, you can freeze an Egg Breakfast Burger, although the bun and cooked egg may become softer after thawing. Wrap it well, thaw it in the refrigerator, then reheat until hot throughout; add fresh vegetables after reheating.
Vitamins
B12
1.89µg · 79% DV
Biotin
17.1µg · 57% DV
B2
0.56mg · 43% DV
B3
6.84mg · 43% DV
Minerals
Selenium
49µg · 89% DV
Phosphorus
369mg · 53% DV
Sodium
1098mg · 48% DV
Zinc
3.78mg · 34% DV
Potassium ⭐
342mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 486 calories in 1 piece (medium) (180 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.
An Egg Breakfast Burger is a breakfast-style sandwich built around a cooked egg in a burger bun. Recipes vary: it may be kept simple or include extras such as cheese or breakfast meat, so the name alone does not imply a particular filling. The bun is usually soft, with the egg cooked to suit the cook’s preference.
It fits the café, diner and grab-and-go breakfast tradition, and is often served warm on its own or with a simple side. The combination of bread and egg makes it a substantial, protein-containing start to the day; the listed protein is 14.5 g per 100 g. For a lighter version, add vegetables and go easy on rich sauces or extra fillings.
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.
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.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
8.64g
MONOUNSATURATED
11.16g
POLYUNSATURATED
3.42g
Omega 6:3 ratio 13.5:1
Above the ideal 4:1 (13.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.