Most healthy people can eat as many as seven eggs each week without increasing their risk of heart disease. Eating one egg for breakfast each day likely won’t increase your risk of heart disease if you’re a generally healthy person. Eggs are an excellent source of protein and healthy omega-3 fatty acids.

Although eggs are high in cholesterol, eggs have a minimal effect on blood cholesterol compared to saturated and trans fats. The risk of heart disease may be more closely related to the foods that tend to accompany eggs in a traditional American breakfast, such as the sodium in bacon, sausage, and ham, and the saturated or trans fats in the oils used to fry eggs and hash browns.

Dietary guidelines recommend limiting your cholesterol intake to 100 to 300 mg per day. One large egg contains approximately 186 mg of cholesterol, all of which is found in the yolk. Egg whites do not contain cholesterol. If you’re concerned about cholesterol, you might want to eat only the egg whites and not the yolks.