High-Protein Peanut Butter & Banana Protein Toast with Scrambled Eggs
A bodybuilding-focused breakfast combining whole-grain toast topped with creamy peanut butter and sliced bananas, paired with scrambled eggs for maximum protein and balanced macros. Perfect for muscle-building nutrition with over 40g of protein per serving.
13 min715 kcal31g protein77g carbs33g fat
Ingredients
- 64g Whole-wheat bread
- 40g Creamy peanut butter
- 173g Raw ripe bananas
- 101g Egg
Method
- 1Heat a non-stick skillet or griddle over medium heat. Add the 2 whole eggs to a bowl and whisk together with a pinch of salt and black pepper until combined.
- 2While the skillet heats, place the 2 slices of whole-wheat bread in a toaster and toast to medium-brown (about 2-3 minutes), until crispy on the outside but still slightly chewy inside.
- 3Pour the whisked eggs into the heated skillet. Cook for 2-3 minutes, stirring gently with a spatula every 30 seconds, until the eggs are soft-scrambled and cooked through but still moist. Remove from heat and set aside.
- 4Once the toast is ready, immediately spread 20g of creamy peanut butter on each slice (using about 2 tablespoons per slice). Spread evenly to cover the toast.
- 5Slice the 1.5 bananas into thin rounds (about ¼-inch thick). Layer the banana slices evenly over the peanut butter on both toast slices.
- 6Plate the toast side-by-side and serve with the scrambled eggs on the side. Eat while toast is still warm to ensure the peanut butter is soft and the bananas slightly warm.
- 7Optional: Sprinkle a pinch of cinnamon over the banana slices for added flavor and antioxidants.
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