I need breakfast ideas

eggs

Yogurt & granola with fruit

I enjoy toasted Lowfat Eggo waffles with natural peanut butter.

oatmeal with blueberries and honey

1/2 cup refried beans without the fry, a lil salsa, topped with a fried egg (fried in pam spray of course)..high in protein, filling, and yummy

I usually have low sugar instant oatmeal, dry toast, and coffee, and sometimes a granola bar.. My husband makes old fashion oats and sprinkles a ton of cinnamon and a pinch of sugar on his. We both have a protein shake as well.

I also eat instant cream of wheat, and use light chocolate silk milk instead of water. Yum, I also add some flax meal to it. Only takes 90 seconds

I alternate between two weekday morning meals:

Egg whites (1/4cup from a carton or 2 eggwhites) in the microwave for a minute and a half, topped with LF cheese on a sandwich thin. I usually mix a little Sriracha or seasoned salt in with the eggs.

Oatmeal made with 1/3c quick cooking oats, 1/2 a scoop of vanilla protein powder, 2tbsp apple sauce, 2 tbsp pumkin puree, some pumpkin pie spice, a pack of stevia, and enough water to get the consistency I want. Micro for a couple minutes until it's the consistency I want.

I really love these Banana Oatmeal "muffins" I just found a recipe for!

3 ripe bananas, peeled and mashed
1c almond milk
2 eggs
3 cups uncooked Oatmeal
1 tbsp baking powder
1 tsp vanilla extract
mini chocolate chips

mix all the ingredients together and bake in muffin tins (I like making the mini size) for 15-20 minutes or until slightly golden brown. The chocolate chips are optional but I like to add a few just for some sweetness. My husband likes to drizzle a little honey over his. Without the choc chips, each mini muffin is 45 calories and a great thing to grab and eat on the go!

2 unsalted rice cakes + 2 TBSP PB & 1 serving yogurt

Got these off of the internet. Haven't tried any of them out yet though! Enjoy!

Healthy Breakfast Recipes
Here are five healthy breakfast recipes that will help you get your morning off to a great start.
Breakfast Cookies
Ingredients:
2/3 cup lite pancake syrup
1/4 cup dark brown sugar, packed, if you prefer them sweeter (optional)
3/4 cup smooth natural-style peanut butter
2 teaspoons vanilla extract
1 large egg (use higher omega-3 brand if available)
1 tablespoon egg substitute or egg white
3/4 cup whole-wheat flour
6 tablespoons unbleached white flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup rolled oats
3/4 cup dried fruit such as raisins, currants, or dried cranberries (optional)
2 1/2 cups higher-fiber toasted oat cereal rings (like Trader Joe's Organic High Fiber O's)
Preparation:
1. Preheat oven to 375 degrees. Coat two nonstick baking sheets with canola cooking spray or baking spray.
2. In large mixing bowl, combine pancake syrup, brown sugar (if desired), peanut butter, vanilla extract, egg and egg substitute (or white) and beat on medium until smooth.
3. In medium bowl, combine whole-wheat flour, white flour, baking soda, and salt with whisk. Pour into bowl with peanut butter mixture, beat on low speed just until blended.
4. Stir in the oats and dried fruit (if desired) and toasted oat cereal by hand with spatula or spoon.
5. Drop a slightly heaping 1/4 cup of cookie dough per cookie onto prepared baking sheets (6-7 per baking sheet); flatten the cookie mounds to about 3/4 inches thick with a spatula. Bake for about 10 minutes or until cookies are lightly browned at the edges. Cool on cookie sheet or wire rack. Store in sandwich bags at room temperature up to 2 days or in the freezer up to two months.
Yield: Makes 12-14 jumbo breakfast cookies
WebMD Weight Loss Clinic members: Journal as: 1 small muffin + 1 teaspoon peanut butter OR 2 pieces "pancake, waffle, French toast"
Nutrition Information per serving: 214 calories, 8 g protein, 27 g carbohydrate, 8.5 g fat, 1.5 g saturated fat, 18 mg cholesterol, 5 g fiber, 196 mg sodium. Calories from fat: 35%.
Strawberry Summer Muffins
These muffins are delicious fresh from the oven. If you're in the habit of using butter or margarine on your muffins, try some light cream cheese on these instead.
Ingredients:
1 1/3 cup sliced fresh strawberries (or use frozen)
1/4 cup low-fat milk
1 teaspoon vanilla extract
1/2 teaspoon strawberry or raspberry extract (optional)
1/2 teaspoon red food coloring (optional)
1/4 cup less-fat margarine with the least amount of saturated/trans fat you can find (with about 8 grams of fat per tablespoon)
1/2 cup granulated sugar (add 1/4 cup more sugar or Splenda if you prefer it sweeter)
large egg, room temperature (use a higher omega-3 brand, if available)
1/4 cup egg substitute or 2 egg whites
1 cup whole-wheat flour
1/2 cup unbleached white flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon powdered sugar for dusting the tops (optional)
Preparation:
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. Make sure you have 2/3 cup of puree.
2. In small bowl, combine 2/3 cup strawberry puree with low-fat milk, vanilla extract, strawberry extract and red food coloring (if desired); set aside.
3. In bowl of an electric mixer fitted with the paddle attachment, cream margarine and sugar on medium-high speed until combined and fluffy. Reduce speed to medium-low and add the egg and egg substitute or egg white, beating just until blended. Scrape the side and bottom of bowl well halfway through.
4. With mixer turned off, in medium bowl, whisk together flours, baking powder, and salt; then add half of the flour mixture to the mixing bowl with margarine mixture, beating just until blended. Pour in the strawberry mixture and beat on LOW just until blended, scraping sides of bowl with spatula midway. Add in the remaining flour mixture, beating just until blended and scraping down sides of the bowl.
5. Add 1/4-cup of muffin batter to each prepared muffin cup. Bake until tops are just dry to the touch (about 22 minutes). Let cool completely in tin before dusting with powdered sugar, if desired.
Yield: Makes 11 muffins (5.5 servings of 2 muffins each)
WebMD Weight Loss Clinic members: Journal as 2 pieces "pancake, waffle, French toast" + 2 teaspoons sugar/honey OR 1 small muffin + 1/2 cup "unsweetened canned fruit in juice or unsweetened pureed fruit"
Nutrition Information per 2-muffin serving: 258 calories, 8 g protein, 47 g carbohydrate, 6 g fat, 1 g saturated fat, 40 mg cholesterol, 4 g fiber, 260 mg sodium. Calories from fat: 20%.
Honey Wheat Buttermilk Biscuits
Ingredients:
2 cups whole-wheat flour
2 cups unbleached white flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons honey
1/2 cup less-fat margarine or whipped butter
1 1/2 cups + 2 tablespoons low-fat buttermilk
Preparation:
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper (or coat with canola cooking spray).
2. In large mixing bowl, combine flours, salt, and baking powder beating on low speed until blended. Add honey and margarine or butter; beat on low until crumbly. Add buttermilk and beat on low just until dough forms.
3. Dust flat surface with a few tablespoons of unbleached white flour. Press biscuit dough out to about an 8- or 9-inch square (about 1 inch thick). Cut dough using a 2 1/2-inch biscuit cutter and place biscuits on prepared baking sheet. Reroll scraps only once. Bake until golden (about 18 minutes).
Yield: 10-11 biscuits
WebMD Weight Loss Clinic members: Journal as 1 piece "small muffin, coffee cake, biscuit" + 1 teaspoon honey OR 2 pieces "pancake, waffle, French toast"
Nutrition Information per biscuit (if 11 per recipe): 220 calories, 7 g protein, 39 g carbohydrate, 5 g fat, 1 g saturated fat, 2 mg cholesterol, 3.3 g fiber, 447 mg sodium. Calories from fat: 20%.
Veggie Microwave Frittata (for two)
You can make this tasty breakfast dish for two in about 10 minutes. If you like, garnish each serving with fresh chopped tomato or salsa and/or avocado wedges.
Ingredients:
1 1/4 cup shredded frozen hash browns (the type with 0 fat grams per serving)
2/3 cup shredded or grated carrot
1/4 cup chopped onion
1 tablespoon chopped fresh parsley (or 1 1/2 teaspoons parsley flakes)
2 teaspoons olive oil or canola oil
Pinch of salt and pepper (optional)
2 large eggs (use a higher omega-3 brand if available)
1/2 cups egg substitute
1/4 cup low-fat milk or fat-free half-and-half
1/8 teaspoon dry mustard
Two dashes hot pepper sauce (like Tabasco)
1/2 cup shredded reduced-fat sharp cheddar cheese
Preparation:
1. In a microwave-safe 1-quart casserole dish, combine potatoes, carrot, onion, parsley, and oil. Cover and microwave on HIGH for 3 minutes, stirring after 90 seconds. Add salt and pepper, if desired.
2. In mixing bowl, combine eggs, egg substitute, milk, mustard, and hot pepper sauce by beating on medium speed for a minute or two. Pour egg mixture into casserole dish and stir to combine with potato mixture.
3. Cover dish (waxed paper will work) and microwave on HIGH for 2 minutes. Draw cooked egg toward the middle of dish and the liquid egg toward the edges and microwave on HIGH for 2 minutes more. Sprinkle cheese on top, and microwave until cheese is melted (about 30 seconds more). Let stand a few minutes before serving.
Yield: Makes 2 servings
WebMD Weight Loss Clinic members: Journal as 1 egg alone without added fat + 1 ounce low-fat cheese + 1/2 cup starchy foods with fat OR 1 portion frozen dinner light
Nutrition Information per serving: 280 calories, 20 g protein, 21 g carbohydrate, 13 g fat, 4.3 g saturated fat, 6.2 g monounsaturated fat, 1.2 g polyunsaturated fat, 218 mg cholesterol, 2.2 g fiber, 296 mg sodium. Calories from fat: 42%.
Mango Breakfast Parfait
If you want to use plain instead of vanilla yogurt, just stir in 1/8 teaspoon vanilla extract.
Ingredients:
1/2 cup diced frozen mango pieces
1/2 cup diced frozen peaches
1/4 cup sliced banana (optional)
6 ounces low-fat light vanilla yogurt (3/4 cup)
1/4 cup soy milk
1/3 cup low-fat granola
Preparation:
1. Add mango, peaches, banana, yogurt, and soy milk to small food processor or blender and pulse until smooth (mixture will be thick).
2. Spoon into serving glass or bowl and top with the granola. Eat with a spoon.
Yield: Makes 1 serving
WebMD Weight Loss Clinic members: journal as 1 cup low-fat yogurt sweetened with fruit + 1/2 cup unsweetened whole grain cereal
Nutrition Information per serving: 297 calories, 12 g protein, 60 g carbohydrate, 3.5 g fat, 0.2 g saturated fat, 1.3 g monounsaturated fat, 1.6 g polyunsaturated fat, 4 mg cholesterol, 7 g fiber, 174 mg sodium. Calories from fat: 10%.
Recipes provided by Elaine Magee; © 2008 Elaine Magee
Elaine Magee, MPH, RD, is the "Recipe Doctor" for the WebMD Weight Loss Clinic and the author of numerous books on nutrition and health. Her opinions and conclusions are her own.

A slice of whole wheat toast, half a slice of pepper jack cheese and three fried egg whites.

Complex carbs & protien to start your day and pepper jack for flavor.

I eat it with a cup of coffee and creamer and my calorie total for breakfast is around 250. After a week I was so full off of the three egg whites I switched to 2.

Good luck!!

my new kick is cream of wheat farina with a tsp maple syrup (organic and natural) 1 tsp of splenda and a few walnuts...yummmmyyy i am netoriously hungry after meals and that keeps me full all morning

toast with pb, or nutella. 100cal muffin with canadian bacon and sl cheese. all fruit smoothie with whey protein

I choose from a variety of Fiber One cereals, Dannon Greek Yogurt with Stawberry on bottom, Nature Valley Bars, with my coffee at the office every morning. Weekdays are pretty easy for me to stay on track but I need ideas for hearty yet low cal breakfast for the weekends.