Breakfast?

I really like scrambles- lots of vegetables and a little protein, egg whites, and a sprinkle of cheese and salsa on top.

I also like breakfast sandwiches. Protein of your choice, a slice of 2% cheese, egg beaters or an egg overhard, and some good bread.

Egg whites with wheat toast...

When I have to run I normally just make me a meal replacement shake..

1/4 cup of cottage cheese, 1/4 cup of vanilla or plain yogurt, 1 cup of your favorite fruit and 1/3 of bran buds. Quick, easy and delicious.

I make "Egg McMuffins" ahead of time for the week. I usually make between 8-12 sandwiches at once (my husband loves them too!), usually on Sunday. Cook your eggs over hard or scramble, however you prefer. Open all your english muffins and lay one slice of cheese and 1 slice of deli ham or canadian bacon on one side of the muffins. Plop your egg on top and place the other half of the muffin on top to make your sandwich. Put them in sandwich bags in the fridge. To heat pop a sandwich in the microwave for 40 seconds. Voila! Breakfast!

This is a family favorite in my house, I hope this will help :flowerforyou:

Ham & Cheese Breakfast Casserole
This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. To finish the makeover use nutritious, fiber-rich, whole-grain bread instead of white. The results: plenty of flavor, half the calories and one-third the fat of the original.

6 servings

Active Time: 30 minutes

Total Time: 1 3/4 hours

Ingredients
4 large eggs
4 large egg whites
1 cup nonfat milk
2 tablespoons Dijon mustard
1 teaspoon minced fresh rosemary
1/4 teaspoon freshly ground pepper
5 cups chopped spinach, wilted (see Tip)
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
1 cup diced ham steak, (5 ounces)
1/2 cup chopped jarred roasted red peppers
3/4 cup shredded Gruyère, or Swiss cheese

Preparation
Preheat oven to 375°F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
Whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
Tips & Notes
Make Ahead Tip: Prepare casserole through Step 2; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 3.
Tip: To wilt spinach, rinse thoroughly with cool water. Transfer to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out excess moisture before adding the spinach to the recipe.
Nutrition
Per serving: 286 calories; 10 g fat ( 4 g sat , 3 g mono ); 167 mg cholesterol; 23 g carbohydrates; 23 g protein; 4 g fiber; 813 mg sodium; 509 mg potassium.