Research has demonstrated that protein supplementation in combination with a regular resistance exercise program may improve body composition in adults by increasing lean body mass (LBM) and reducing fat mass (FM) and percent body fat (PBF). The purpose of this study was to determine if daily intake of two eggs/day as part of breakfast (EBB: 43% CHO; 25% protein; 32% fat) would enhance LBM accretion and strength when combined with resistance training (three times/week before breakfast) in comparison to a bagel‐based breakfast (BBB: 68% CHO; 17% protein; 15% fat) matched for energy content (~400kcal). Twenty‐six adult men and women (18–35 years old) participated in the randomized 12‐week study. Body composition was assessed by Bod Pod every 6 weeks and strength every 3 weeks. After 12 weeks, preliminary results suggest that LBM tended to increase within both groups, but no statistical differences were detected within or between groups. Squat 1RM increased (p<.05) for EBB (94%) and BBB (87%). Bench press 1RM increased for EBB (32%) and BBB (61%), but greater increases (p<.05) were detected for EBB. These data preliminarily suggest that when combined with regular resistance training exercise, consuming an EBB or BBB similarly influence body composition and that an EBB may offer a modest advantage for some measures of strength. Supported by the Egg Nutrition Center.