Sausage links or patties w/ a slice of cheese
not sure what your carb limit is, but if it's high enough stick those between 2 slices of good-grain bread, otherwise eat as-is, add bacon if desired :happy:

Smoothie with flax seeds

If anyone else wants to post ideas, it'd be great. This is the hardest meal for me to figure out too!

I regularly have cottage cheese and bacon for an easy non-egg breakfast. I'm breastfeeding, so I'm not super strict on carbs. I'm usually between 40 and 20 per day.

I once made a paleo oatmeal with egg whites, banana and flax meal. Sort of like this .

http://fitting-it-all-in.com/i-tried-it-oatless-oatmeal/,

or muffins in a minute a.k.a. MIM's can be very satisfying.

Leftover low carb dinner! I often eat "non-breakfast" food for breakfast. Chicken salad is good, maybe you could do tuna salad? A smoothie with protein powder/peanut butter/Greek yogurt is pretty filling.

Leftover low carb dinner! I often eat "non-breakfast" food for breakfast. Chicken salad is good, maybe you could do tuna salad? A smoothie with protein powder/peanut butter/Greek yogurt is pretty filling.

This was my suggestion also! I generally don't eat "normal" breakfast food" for breakfast - sometimes it's leftover pot roast or chicken, sometimes eggs, sometimes a smoothie with protein powder, sometimes just some deli meat or a piece of cheese.

Low fat, carb and calorie Cheesecake Cups

Ingredients
1 - 8oz package of softened low fat cream cheese
1- 8 oz. package of softened FAT free cream cheese
1/4 cup splenda
1/2 tsp vanilla
1/2 c eggbeaters

ps... can use DaVinci syrups in place of splenda to chg up the taste


Directions
Preheat oven to 350
line a cupcake pan of 12 with paper liners
Soften cream cheese about 30 seconds in the microwave. Add the rest of the ingredients. Beat with mixer until smooth.

Pour the batter into 12 muffin tins that have been lined with paper cups and sprayed with a non-stick spray.

Muffin papers sprayed with non-stick spray can also be used for easy removal. Sprinkle some almond meal or pecan meal into base of cupcake and then add the cheesecake mix on top.

Bake at 350 for 15 - 20 minutes. DO NOT over cook

Tastes BEST when refrigerated Over Night..

PS variation of flavors can be made using all the various Da Vinci sugar free syrups..
i.e. Raspberry, Coconut, Hazelnut, use your imagination for variety. you can swirl the flavor into the cup to get a marble affect.

Number of Servings: 12

Agreed, those cheesecakes sound great but the fat is what keeps ya full so I stick to full fat.

I make a warm gruel (farina like) with coconut flour, psyllum husk powder and protein powder.
Yield: 1 serving

Heat up 1 cup milk or milk substitute (I use Vanilla u/s almond milk) to almost boiling.
While the milk is heating, mix together 1 Tbsp. coconut flour, 1 Tbsp. psyllum husk powder, and 2 Tbsp. protein powder, pinch of cinnamon and pinch of salt.
Pour the milk into your bowl. Add the dry ingredients, stir till no lumps remain. Cover and let sit at room temperature 5-30 minutes.
Add Stevia or sugar substitute to taste. Sometimes I add a small handful of nuts and nuke it briefly to warm it back up.

This usually stays with me for 4-5 hours. You should be able to find any ingredient at a big grocery or health food store. I also shop at I-Herb.com for stuff like the psyllum husk powder if you can't find it locally.

Bump for later

http://www.fatsecret.com/recipes/cinnamon-breakfast-muffin/Default.aspx

This a really good and easy low carb option. I add nuts to mine! Delicious!