A new study suggests you may want to pass on that three-egg omelette for breakfast.

Researchers from Northwestern University’s Feinberg School of Medicine followed nearly 30,000 adults over three decades and found that those who eat three or four eggs a week have a higher risk of heart disease and early death compared to those who eat fewer eggs.

Researchers say one large egg has 186 mg of dietary cholesterol in the yolk.

The study found that eating 300 mg of dietary cholesterol per day was associated with 17 percent higher risk of cardiovascular disease and 18 percent higher risk of death.

Researchers say the findings will be helpful when it comes to developing and modifying dietary guidelines.