PurposeTo examine whether a higher‐protein (HP) vs. normal‐protein (NP) breakfast leads to daily improvements in appetite control and energy intake regulation in overweight ‘breakfast skipping’ (BS) girls.MethodsTwenty girls (age 19 ±1 y; BMI 28.6 ± 0.7 kg/m2; BS 6 ± 1 x/wk) randomly consumed 350 kcal breakfast meals containing NP cereals (15% Protein (13 g); 65% CHO; 20% Fat) or HP, egg and beef‐based foods (40% Protein (35 g); 40% CHO; 20% Fat) for 7 consecutive days. On day 7 of each pattern, a 10 h testing day was completed. At the onset of the respective breakfast, perceived appetite/satiety questionnaires and blood sampling were completed every 30 min. A standard lunch occurred 4 h post‐breakfast; an ad libitum dinner was consumed 4 h post‐lunch, and ad libitum snacks were packed out to be consumed at home throughout the evening.ResultsThe HP breakfast led to greater increases in perceived satiety, reductions in ghrelin, and increases in PYY responses vs. NP (p<0.05, all). HP breakfast also led to reduced snacking, particularly of foods high in fat vs. NP (energy content: 486 ± 84 vs. 621 ± 110 kcal; p=0.07; fat content: 17.4 ± 3.6 vs. 23.8 ± 4.4 g; p<0.05).ConclusionsA higher protein breakfast meal containing 35 g of protein improved appetite control, satiety, and reduced unhealthy snacking in ‘breakfast skipping’ overweight teenage girls. Support: Beef Checkoff & the American Egg Board/Egg Nutrition Center