This project was conducted to investigate the impact of consuming 2 eggs for breakfast on 5 days per week over a 6- month period on body weight, body composition, glucose and lipids and Vitamin D status. Prior to conducting this study there was evidence to suggest that a higher protein diet helps people lose weight and maintain weight loss. However, few studies had examined the effects of an energy restricted diet with eggs for breakfast on weight loss. The primary outcome of this study was weight loss with secondary outcomes of fasting body composition, blood lipids, glucose and Vitamin D status.