It seems like there’s always an on-going debate about eggs. Are they good for you? Do they help you lose weight or make you gain weight? Are they good or bad for your cholesterol? There’s always something with the poor egg. Well, here’s the skinny: eggs are often avoided by people who are worry about the high fat content or are concerned about their cholesterol levels. Yes, eggs do contain a high amount of fat; about 60% of an egg’s calories come from fat. However, as I’d talked about before, not all fats are bad for you, and when combined with protein, it is actually good for you. In eggs, the fat/protein balance (normally 6 grams of protein and 5 grams of fat) is actually beneficial to the hormones that tell your brain that you’re full, therefore helping you to eat less and keep you full for longer.
As far as cholesterol goes, eggs do contain a good amount of dietary cholesterol. However, it is saturated fat that impacts your blood cholesterol levels, not actual cholesterol. Recent studies show that eating eggs regularly along with a healthy, low-fat/low-saturated fat diet did not negatively affect LDL-cholesterol or heart disease risk.
Here are a few other reasons why you should add eggs to your diet.
- Eggs are good for your eyesight because they have a high carotenoid content that prevents muscular degeneration
- Eggs promote healthy hair and nails
- They contain naturally occurring vitamin D
- They are a good source of choline, a nutrient that helps regulate the brain, nervous system and cardiovascular system
- Eggs could help prevent breast cancer. One recent study showed that women who ate 6 servings of eggs a week lowered their risk by 44%
Okay, so now that we know how good eggs are for us, let’s talk about an interesting (but delicious) way to prepare them.
When I first heard about sweet breakfast scrambles, I was pretty skeptical. I mean, eggs are meant to be eaten as an omelet with veggies and cheese, fried with sausage, or served over easy with toast and bacon, not sweetened and topped with fruit, right? Wrong! This has been such an enjoyable way to eat eggs that my son and I have been eating sweet scrambles for the past month and have been loving them!
Here’s one of my favorite sweet scramble recipes:
Sweet Cinnamon Breakfast Scramble
- 3 Egg Whites or 2 Egg whites and 1 Whole Egg
- 2 tbsp. Fitmixer Vanilla Protein Powder
- 1 tsp. Cinnamon
- 1/4 cup mashed banana
- 1 tbsp. Coconut Milk
Prepare your pan by spraying it with cooking spray or melting 1/2 tsp. coconut oil and warming it over medium heat. In a bowl, whisk together all ingredients. Pour into your pan and cook, scrambling throughout. Cook for 3-4 minutes or until done. The mixture will seem moister than normal scrambled eggs. Top with whatever you’d like! I top mine with a little Sunbutter and blueberries. So good!
Nutrition Facts: Calories – 167, Carbs – 4, Fat – 8, Protein – 24, Sugar – 11
*Note: the nutritional value will change if adding nut butter or additional toppings.
Seriously, you’ve got to give this a try. It’s a nice switch up from regular scrambled eggs and when you’re craving something sweet but don’t want oatmeal, this hits the spot!