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Eggs with pastrami and mozzarella Calories
High protein, rich in calcium and B12, filling breakfast
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Eggs with pastrami and mozzarella (120 g) has 245 calories. That works out to 204 calories per 100 g. It contains 2 g of carbs, 20.2 g of protein, 17 g of fat and 0 g of fiber. Its 2.6 µg of B12 covers 110% of the Daily Value. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Eggs with pastrami and mozzarella Nutrition Facts
Selected: 1 serving (medium) · 120 g
245
KCAL / 120G
Carbs
2g
· 1% DV
Protein
20.2g
· 40% DV
Fat
17g
· 22% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 33% · Fat 64%
Eggs with pastrami and mozzarella nutrition facts table · 1 serving (medium) (120 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 245 kcal | |
| Total fat | 17 g | 22% |
| Saturated fat | 7.44 g | 37% |
| Trans fat | 0.1 g | |
| Sodium | 888 mg | 39% |
| Total carbohydrate | 2 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 20.2 g | 40% |
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 Serving of Eggs with pastrami and mozzarella?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 245 kcal |
| 1 slice (medium) | 60 g | 122 kcal |
| 1 piece (small) | 70 g | 143 kcal |
| 1 serving (small) | 80 g | 163 kcal |
| 1 piece (large) | 90 g | 184 kcal |
| 100 g | 100 g | 204 kcal |
| 2 slice (medium) | 120 g | 245 kcal |
| 2 piece (medium) | 140 g | 286 kcal |
| 1 cup (medium) | 150 g | 306 kcal |
| 1 serving (large) | 180 g | 367 kcal |
Calculated from 204 calories per 100 g.
Frequently Asked Questions About Eggs with pastrami and mozzarella
How do you make eggs with pastrami and mozzarella?
Cook the pastrami briefly in a skillet, add the eggs, then scatter mozzarella over them. Cover and cook over low heat until the eggs are set and the cheese melts. Avoid browning the pastrami for too long, since it can turn tough.
Are eggs with pastrami and mozzarella a healthy breakfast?
Eggs with pastrami and mozzarella make a filling, protein-rich breakfast, but pastrami can be high in sodium and mozzarella adds saturated fat. Pair the dish with vegetables or fruit, and use a modest amount of pastrami if you are watching your salt intake.
Does pastrami need to be cooked before adding it to eggs with pastrami and mozzarella?
No, pastrami is cured and ready to eat, so it does not need to be fully cooked first. Briefly warming it in the pan brings out its flavor before you add the eggs. Prolonged frying can dry it out and make it chewy.
Why do eggs with pastrami and mozzarella turn watery?
Fresh mozzarella releases liquid, which can make eggs with pastrami and mozzarella watery. Drain and pat the cheese dry before using it, or choose low-moisture mozzarella. Adding the cheese near the end of cooking also helps keep the eggs from becoming soggy.
What kind of mozzarella works best in eggs with pastrami and mozzarella?
Low-moisture mozzarella works especially well in eggs with pastrami and mozzarella because it melts without adding much liquid. Fresh mozzarella is fine too, but drain and dry it first. Shredded mozzarella is convenient and spreads evenly across the eggs.
What should you serve with eggs with pastrami and mozzarella?
Serve eggs with pastrami and mozzarella with toast, sliced tomatoes, or a simple green salad. The salty, rich topping pairs well with fresh, crisp sides; avoid adding much extra salt to the rest of the meal.
Can you bake eggs with pastrami and mozzarella instead of cooking them on the stove?
Yes, you can bake eggs with pastrami and mozzarella in an oven-safe dish. Add the pastrami and eggs, top with mozzarella, and bake until the eggs reach your preferred doneness. Check near the end, since eggs continue cooking briefly after you take them out.
Can you use deli pastrami in eggs with pastrami and mozzarella?
Yes, deli pastrami works in eggs with pastrami and mozzarella. Slice or tear it into bite-size pieces and warm it briefly before adding the eggs. Since deli pastrami is already seasoned and often salty, taste the finished dish before adding salt.
Can you reheat leftover eggs with pastrami and mozzarella?
Yes, refrigerate leftover eggs with pastrami and mozzarella in a covered container and reheat them until hot. A skillet over low heat helps warm the eggs more gently than high heat, which can make them rubbery. Refrigerate leftovers promptly rather than leaving them out.
Can you prepare eggs with pastrami and mozzarella ahead of time?
You can prepare the ingredients ahead, but eggs with pastrami and mozzarella are best cooked just before serving. Cooked eggs lose their tender texture when stored and reheated. Portion the pastrami and mozzarella in advance to make breakfast quicker.
Eggs with pastrami and mozzarella Vitamins & Minerals
Vitamins
B12
2.64µg · 110% DV
Biotin
26.4µg · 88% DV
B2
0.46mg · 35% DV
B5
1.56mg · 31% DV
Minerals
Phosphorus
348mg · 50% DV
Selenium
26µg · 47% DV
Sodium
888mg · 39% DV
Calcium
384mg · 38% DV
Potassium ⭐
252mg · 7% DV
Eggs with pastrami and mozzarella Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Eggs with pastrami and mozzarella
To burn the 245 calories in 1 serving (medium) (120 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 Eggs with pastrami and mozzarella?
Pastırmalı mozzarella'lı yumurta brings eggs together with mozzarella and pastırma, Turkey’s spiced, air-dried cured beef. The mozzarella softens and melts into the eggs, while the pastırma adds a savory, aromatic note. It is a modern skillet combination, rather than a single, firmly established regional recipe.
In Turkey, it fits naturally on a breakfast table, served hot with bread, tomatoes or olives and tea; it also works well as a hearty brunch in other parts of the world. Eggs, cheese and cured meat make it filling and protein-rich, with very little carbohydrate. For a lighter plate, use a modest amount of mozzarella and add fresh greens or sliced tomatoes.
How Nutritious Is Eggs with pastrami and mozzarella?
Nutrient density
High
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 Eggs with pastrami and mozzarella Processed?
NOVA 2
Minimally 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 Eggs with pastrami and mozzarella Contain Allergens?
Contains these allergens:
Which Diets Is Eggs with pastrami and mozzarella Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Eggs with pastrami and mozzarella Fat Profile
SATURATED
7.44g
MONOUNSATURATED
6.24g
POLYUNSATURATED
1.8g
Omega 6:3 ratio 6.5:1
Above the ideal 4:1 (6.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.