Breakfast suggestion please?

Question

I'm tired of eating breakfast with peanut butter, or liver spreads, mayo on my bread. Can you suggest something simple to prepare, yet delicious and healthy to start my day right? If possible, I want something different :)

Answer 1

How about a nice Tea Cake and a spot of Tea love.

Answer 2

What a horrible and disgusting way to start the day. You need to have a glass of fruit juice, a bowl of cereal with berries, and, if you're still hungry, a couple of eggs or pancakes. Have a cup of tea orcoffee with toast and you are set for a nice morning. It may be traditional, but it works well.

Pizza is also healthy for breakfast.
No liver spread or mayo, please.

Answer 3

I love cheese cake with fruit. I prepare cheesecake but instead of using crackers or cookies for the crust I use oats, bran, sugar and butter and for the batter I use "requesón" which is like cottage cheese but you can bake it and instead of condensed milk use evaporated light milk. I always have breakfast at the office and the cheese cake with some fresh mango, kiwi, strawberries , peaches, banana and a cup of coffee is delicious and easy to carry and very healthy.

Answer 4

how about fruit or hot cereals.
try this:

2 cups vanilla yogurt (low-fat or non-fat is fine)
1 small can mandarin oranges, drained
3/4 cup crisped rice breakfast cereal
1 cup diced fresh pineapple

Put 2 tablespoons of yogurt in the bottom of each of four juice glasses. Top with 4 orange slices. Sprinkle the oranges with a 1 1/2 tablespoons of cereal, followed by 2 more tablespoons of yogurt. Top with diced pineapple then with another 1 1/2 tablespoons cereal.

Answer 5

Bacon, Mushroom, and Cheese Omelet
Serves 1

3/4 Cup Eggbeaters
1-1/2 Tbsp Unsalted Butter
3 Strips Crisply Fried Bacon
1 (4 oz can) Sliced Mushrooms, drained
1/4 Cup Mozzarella Cheese, grated
1 Scallion, sliced thin, for garnish

Instructions:
In a large nonstick frying pan melt the butter over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute.

Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately.
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Crepe Quiche Lorraine
Yield: 6 servings

2 teaspoons butter
1/2 cup yellow onion, sliced
4 strips cooked bacon, crumbled
8 eggs
12 ounces milk
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
6 ounces cheddar, shredded
6 savory crepes, recipe follows

Preheat the oven to 350 degrees F.

In a small saute pan, melt the butter and sweat the onions until translucent. In a small bowl, mix the onions and crumbled bacon together. In a separate bowl, whisk together the eggs and milk, and season with salt and pepper.

In a large, non-stick, 6-cup muffin tin, place one crepe into each cup. Make sure that the edges of the crepes are slightly pleated and overlap the edge of the tin slightly. Spoon the bacon and onion mixture into each cup. Distribute the cheese evenly into the cups.

Pour the egg mixture into each cup so that all of the quiches are the same size. Place into a preheated oven for 15 minutes or until the egg mixture is completely set.

Savory Crepes:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
1/4 teaspoon salt
1/4 cup chopped herbs, spinach, or sun-dried tomatoes
Butter, for coating the pan

In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
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Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.

Answer 6

Liver spreads and mayo sure aren't healthily for you. Try a bowl of oatmeal with 1% milk and some fresh fruit or orange juice.

Whole wheat toast

White only omelets made with low fat cheese.

Answer 7

cheesy eggs

1 egg
1 Tbsp. water
1/4 cup KRAFT Shredded Cheddar Cheese
1 slice bread, toasted
Hot pepper sauce



SPRAY small microwavable cup or bowl with cooking spray. Add egg and water; beat lightly with fork. Stir in cheese.
MICROWAVE on HIGH 1-1/2 min. or until egg is completely cooked, stirring after 1 min. Spoon onto toast. Sprinkle with hot pepper sauce, if desired.
SPOON onto toast. Sprinkle with hot pepper sauce, if desired.

Answer 8

Scoop of whey protein with only 2 carbs. 1/2 tablespoon of nescafe, 6 cups of water - and mix together with ice. Helps keep you going all day long and tastes better than a frappaccino

Answer 9

I like scrambled eggs, toast and OJ or coffee. I usually add stuff like crumbled bacon iwhile cooking the eggs or some imitation crab and shredded cheese. For a quickie, fresh fruit and yogurt is good.

Answer 10

Try eating a bowl of Total cereal along with some orange juice.