Breakfast Ideas?

-1 medium sweet potato with 2Tbsp peanut butter & 2tsp of lite syrup (poke potato 3 times, microwave 3-5 mins, cut in half, drizzle syrup/peanutbutter on top).

-Quinoa pancakes: 1/2C cooked quinoa, 2 egg whites 1/4C milk, 1 tsp brown sugar, 1/4 tsp vanilla, 1/4 sliced banana (mix ingredients to make batter). Makes 3 medium pancakes (flip once/3 mins on each side). Top with 2Tbsp Greek yogurt, 1/4 sliced banana, 2Tbsp chopped walnuts, 1tsp syrup.

Both are sooo yum (1st one is if you are in a hurry). I found these recipes in a fitness magazine (forgot which one).

Steel Cut Oats with Unsweetened Cocoa Powder, toasted Unsweetened Coconut and Almonds.
Tortilla with Hard Boiled Egg, Canadian Bacon and Fat Free Cheese Slice, with Grapefruit.
Whole Grain Rice Cakes with Almond Butter and Banana Slices, sprinkle with Flax Seed, Medium Tomato.
2 Cups Spinach with Red Onion slices and a Poached Egg, Whole Grain English Muffin with Sugar Free Jelly.
Half Cantaloupe with Plain Non Fat Greek Yogurt, 2 TBSP Sugar Free Syrup, and All Bran Buds.
Whole Wheat English Muffin with Egg White and Veggie Sausage with Fat Free Cheese Slice and Nectarine.
Whole Grain Rice Cakes with Fat Free or Low Carb Yogurt, and Fresh Fruit, with Almonds and Carrots. (Like dessert fruit pizza:)

Some of my favorites.

I'm a huge fan of quinoa porridge for breakfast! I found a bunch of recipes online, but now I just make a big batch of quinoa once or twice a week and heat up a cup in the morning with some milk and stevia.

I make egg muffins. They are really easy and they can last the whole week, especially if you are in a hurry in the morning.

Use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning (optional, if you have food allergies or don't have Spike, use any type of seasoning blend that's good with eggs.)
You can add low fat cheese if you want. (I leave it out to lower the caloric intake and fat.)

Optional, but highly recommended, 3 green onions diced small.

Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)

Optional: diced turkey bacon, lean ham, or crumbled cooked turkey sausage (i use 6 slices of turkey bacon cooked and chopped)

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size.Spray with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Microwave on high about 45sec-1 minute to reheat. Don't overheat because they tend to get a little chewy.

I do protein shakes and some fruit. It equals about 150 to 200 calories.

@Kmshelton5, I love eggs and can't wait to try this

I make egg muffins. They are really easy and they can last the whole week, especially if you are in a hurry in the morning.

Use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning (optional, if you have food allergies or don't have Spike, use any type of seasoning blend that's good with eggs.)
You can add low fat cheese if you want. (I leave it out to lower the caloric intake and fat.)

Optional, but highly recommended, 3 green onions diced small.

Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)

Optional: diced turkey bacon, lean ham, or crumbled cooked turkey sausage (i use 6 slices of turkey bacon cooked and chopped)

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size.Spray with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Microwave on high about 45sec-1 minute to reheat. Don't overheat because they tend to get a little chewy.

omg yum

bacon, eggs, toast

cereal

bagel thin w/ cream cheese if you like that sorta thing

broccoli and cheese frittata (just google it and you'll find tons of recipes)

3/4 cup All Bran with hot water and a dash of skim milk was a great breakfast for me today! (UNDER 200 CALORIES)

Great topic, I needed some more breakfast ideas myself.

Deep fried oreos

dannon light and fit cherry yogurt.. and maybe a piece of maple brown and serve sausage

Bump....so many great ideas & great variety of foods to choose from