Unique breakfast ideas...other than eggs??
seahorsewahine
Posts: 14 Member
Hi all!
Gotta say...I make a mean crustless quiche. But I try to limit my dairy and honestly don't really love the taste of eggs. Anyone have any good breakfast alternatives? If I am not in a quiche mood I usually end up having an Atkins meal shake...to get some protein (hypoglycemic) with out too many carbs.
Ideas would be awesome! Thanks
Gotta say...I make a mean crustless quiche. But I try to limit my dairy and honestly don't really love the taste of eggs. Anyone have any good breakfast alternatives? If I am not in a quiche mood I usually end up having an Atkins meal shake...to get some protein (hypoglycemic) with out too many carbs.
Ideas would be awesome! Thanks
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Sorry I wish I could suggest something. I eat an omlette almost every morning...0
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I have 2 sticks of Friggo string cheese every morning, and have been doing it for a long time even when now low-carbing. Total 160 cals, 2g carb, 12g fat and 12g protein. I wouldn't recommend a low-fat version they taste awful. And even though they're the most expensive I like Friggo more than my store's brand. Friggo also makes sticks of colby jack and cheddar. The "string" cheese is mozzarella.
Trader Joe's peanut butter (2g net carbs/tbs, 4 protein) is awesome and filling when you dip pieces of celery in it.
I'm a light breakfast eater, tho. If I'm going to have an omelet I'm going to have it at lunch time.0 -
if you are looking for unique ideas then think about breakfast being "not breakfast"
know what i mean....
you dont have to eat eggs and traditional things for breakfast...
get some mama lupe 3 carb tortilla wraps and go crazy.....
make it the night before.....
like>>>>>>>>>>>>>>>>>>
ham and cheese wrap...
bologan and cheese wrap....
bacon lettuce and tom wrap.....(put the tomatoes on that morning to prevent soggyness)
peanutbutter and mayo wrap....
steak wrap.....
taco wrap.....
you know what im getting at...
but they are cool to eat on the run and very low in carbs.....
be creative.....3 -
I like to have ham with philadelphia cheese spread on it sprinkle with pepper and roll it up. Sometime i add lettuce. Have also lightly fried a slice of ham the filled it with cooked mushrooms sausage and cheese! fold it, eat it, yummy!
Sara1 -
Three strips of turkey bacon, one Roma tomato...lots of pepper!!!!2
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if you are looking for unique ideas then think about breakfast being "not breakfast"
know what i mean....
you dont have to eat eggs and traditional things for breakfast...
get some mama lupe 3 carb tortilla wraps and go crazy.....
make it the night before.....
like>>>>>>>>>>>>>>>>>>
ham and cheese wrap...bologan and cheese wrap....
bacon lettuce and tom wrap.....(put the tomatoes on that morning to prevent soggyness)
peanutbutter and mayo wrap....
steak wrap.....
taco wrap.....
you know what im getting at...but they are cool to eat on the run and very low in carbs.....
be creative.....
Absolutely! Meal choices are alot more easier than youre allowing it to be. Breakfast can be anything you want sans the traditional egg-related meal.
I love a good hearty bowl of chicken-vegetable stew in the morning.
Chile Relleno with shredded chicken or beef inside, pico de gallo, variety of hot sauces
Fajitas, quesadillas
Simple wraps made with low-carb wraps...
Its really up to you to decide...2 -
How about some good old Cottage cheese with either a bit of fresh fruit or even better some nice fresh tomato and pepper. YUM! I will also suggest Greek Yogurt as it's super high in protein.1
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Pancake!
5 egg whites, 2 scoops of protein powder, 1 tspoon of baking powder
Optional-vanilla, flax seed powder.
Blend egg white until it's at least triple the size, mix the rest in and
cook them.
I eat them with SF syrup.
Can of tuna with 1/4 of greek yogurt.1 -
Coffee mixed with Chocolate protein mix and SF syrup1
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Fave breaky of oil packed chunk tuna with a dab of mayo and a big heaping tbsp of Patak's Hot Lime Pickle. Scoop with cucumber or zucchini coins or celery sticks. Savoury yumminess!1
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Half a pound of bacon. It has the right combo of fat vs protein plus, its bacon.2
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My 'break fast' is usually a spicey pork stir-fry. Though to break from tradition, today I'm having BBQ spicey italian pork sausages, and maybe some salad.
We have this silly hang-up about 'breakfast' having to be eggs, bacon, cereal, porridge, or some other 'breakfast food' but that's just a cultural thing, and IMHO it's stupid.
Eat whatever you want! Steak. Roast. Stir fry. Wings. Ribs. Nothing bad's gonna happen just because you ate a 'dinner' food before noon.
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I take a piece of ham/turkey lunch meat and spread cream cheese on it. Then rap that around a dill pickle spear. It is a delicious roll up!! I can eat it for breakfast, lunch, or a snack.0
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Sorry, hopelessly faithful
or 
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It's not egg-free, but our standard breakfast is actually egg flower soup. Despite eggs being an important component you mostly taste the broth and seasonings, rather than any eggy flavor.
Otherwise I'm all about leftovers or something like bratwursts. I hate cooking in the morning, so anything quick and easy is the right answer here.
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willnorton wrote: »if you are looking for unique ideas then think about breakfast being "not breakfast"
This. I usually have eggs, but didn't feel like them today, so I had some leftover turkey (I made a breast to eat the leftovers) with some asparagus and cauliflower cooked with a little bacon and some avocado and salsa.
My superfast breakfast, no cooking involved, would be something like smoked salmon, full fat cottage cheese, carrots, radishes.0 -
Yesterday's breakfast was leftover standing rib roast. Today was...eggs.0
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An ounce of macadamia nuts or a small buttered, toasted, slice of almond flour bread (made with eggs) are my favorite ways to break my fast.0
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canadjineh wrote: »Fave breaky of oil packed chunk tuna with a dab of mayo and a big heaping tbsp of Patak's Hot Lime Pickle. Scoop with cucumber or zucchini coins or celery sticks. Savoury yumminess!
Haven't you made your own pickle yet - !? I have just finished a batch! It's glorious!! (The jar on the right is from last December's batch.)
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AlexandraCarlyle wrote: »canadjineh wrote: »Fave breaky of oil packed chunk tuna with a dab of mayo and a big heaping tbsp of Patak's Hot Lime Pickle. Scoop with cucumber or zucchini coins or celery sticks. Savoury yumminess!
Haven't you made your own pickle yet - !? I have just finished a batch! It's glorious!! (The jar on the right is from last December's batch.)
Alex, you know you can't post a pic like that without a recipe.
Waiting....
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@retirehappy ok, ok!!
I posted this on another thread, but darned if I can find the link to it, so here it is again:
8 medium-sized, unwaxed firm limes.
2oz coarse sea salt
SPICES:
1 tablespoon (15grammes) ground mustard seed
1tbsp ground fenugreek
hot chilli powder - from 1 - 2 tbsps, depending on how hot you want it. I always add 1 and a half...
half a teaspoon of turmeric powder.
half a teaspoonful of asafoetida (as pure as you can get it, not mixed with any other 'carrier' spice)
200ml mustard oil.
I had to get these last 2 ingredients online, but well worth it!
METHOD.
Cut the limes into 4 'boats' lengthways, then each 'boat into 3.
Place into a good pyrex or non-reactive bowl, and cover with the salt.
Cover with clingfilm (I think it's called 'saran wrap' in the USA!) and secure with a plastic band.
Shake well to toss it thoroughly together, then leave for at least 2 weeks in an out-of-the-way place, but not cold.
You'll find over the days, that the limes will give out a lot of juice. Don't worry about this, it's fine. It will thicken and become syrupy. Incorporate it into the pickle.
In 2 weeks, the limes will have lost their bright green colour, and instead look browned and softened, almost 'cooked'.
That's perfect - !
Uncover, and dispose of the saran wrap.
Add the ground mustard, fenugreek, chilli and turmeric. Stir well, leave to one side.
Now comes the 'stinky' bit. Open your windows, and ventilate the place, because asafoetida is pretty strong stuff, but combined with the oil, is amazing and delicious, and just boosts flavours wonderfully!
Place the oil in a good stainless steel pan, and add the asafoetida.
Stir continually, until you bring it up to smoking point.
Remove from the heat, and immediately pour it carefully, over the limes and spices mixture.
Be careful, it will sizzle and spit, so do it gently and gradually.
Make sure all the asafoetida goes in with the oil....
Carefully stir really well to combine everything, and put into clean jars immediately. Close, label and leave for at least a week.
If you can resist temptation for that long.
Any questions, please feel free to ask!
Enjoy!1 -
For the past two weeks I've been having a frappuccino/shake for breakfast. Starbucks iced coffee for the base (you can find it at your local grocer in the iced coffee section), half scoop of chocolate protein powder, few drops of stevia, a tablespoon of peanut butter, and ice. Takes 3 seconds to throw together and I'm out the door for work.0
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Asafoetida. Now that's a new one for me. Had to visit Google for that. It seems like I might be able to find it at my local India grocers. Possible subs being garlic, onions, chives. Off to Google additional recipes with asafoetida aka hing.0
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Ok, I think I can source both the asafoetida and mustard oil locally, lots of Indian and Pakis round here. I used asafoetida in Australia, it was in dried form. I don't remember it cooking up a nasty smell. Are you using some fresh? And my Indian friends have always said just sub a good quality garlic as they do when they can't get asafoetida. While in Australia, I cooked a lot of Indian foods. Ingredients were easy to get and other Southeast Asian cuisines as well. A little harder to find things here in land locked Colorado, but there are some good international grocery stores that try to stock authentic ingredients. I'll have to go on a search.0
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I did try using garlic once but the flavour and aroma do linger longer and are quite pungent, over a long period of time. In fact, the inclusion of garlic intensifies.
Using asafoetida has no such 'side-effects' but it does enhance the flavour and sharpen the different notes of the spices.
You only need a small amount but by golly, it does tell.
Just to repeat, make sure it's not 'cut' with other spices. Turmeric is a common added component which in and of itself is certainly not bad, but it means that the asafoetida is "diluted" (if you see what I mean) and this recipe already calls for turmeric as a spice on it own....0 -
Breakfast! And not an egg in sight.
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Bon appetit, @Steph_Maks - !!0
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Couple of my favorite no egg breakfasts:
- In one of the versions of butter coffee that I make, I add protein powder to it. It makes it a pretty easy breakfast that keeps me going.
- 1 Avocado smushed into 1/2 cup cottage cheese. Simple and tasty.
- High quality cold cuts and cheese.
- Brussel Sprouts! Cook three slices of bacon. While they're cooking, use a food processor to thinly slice up the sprouts. Remove the bacon. Throw the sprouts along with a tiny bit of onion into the bacon grease and cook until they're browned to your preferred doneness. Chop the bacon and put it back in the sprouts. Pure heaven.
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My breakfast of choice is usually no breakfast. I'll do a 18:6 fast and start with lunch.
Lunch is eggs tho. Hehe1 -
[*] Brussel Sprouts! Cook three slices of bacon. While they're cooking, use a food processor to thinly slice up the sprouts. Remove the bacon. Throw the sprouts along with a tiny bit of onion into the bacon grease and cook until they're browned to your preferred doneness. Chop the bacon and put it back in the sprouts. Pure heaven.
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Um, YUM! Will definitely have to try this!
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