Breakfast was the hardest meal for me, too, Beanie, when I first started. In my mind, it wasn't breakfast if I couldn't have toast, but thankfully, I don't feel that way, anymore.
For awhile I had cottage cheese and sugar free jello every morning, but it seemed like when I was eating that the weight came off more slowly. So, now, I bake a quiche in a 9 x 13" pan, and that lasts me for a week or so. I just heat a piece up every morning, either in the microwave or oven, and I always feel satisfied. Since I started doing the quiche thing, the weight has started melting off, again.
Here's the recipe I use:
Basic Quiche
(I usually double this and put it in a 9x13 casserole dish) These are great for breakfast, lunch or dinner.
4 eggs
1 1/2 c. cream (or half and half, but cream has fewer carbs)
2 c. cheese
salt and pepper to taste
Grease bottom of dish with butter. Sprinkle cheese on bottom of pan. Mix together eggs and cream. Pour over cheese. Bake uncovered at 400 for 15 minutes, then lower temp to 350 and bake another 30 minutes. Let cool for 10 minutes before slicing.
Options
I am big on making quiches and putting whatever I'm in the mood for in them. Some good combos are: leftover taco meat with olives and jalapenos. Shrimp, chicken, or imitation crab with asparagus or spinach and mushrooms (Swiss cheese is awesome with that!) Whatever you have left over makes a pretty good quiche.
My Favorite Experiment (so far)
1 lb. Bob Evans bulk sausage; 2 red peppers; 8 oz. mushrooms, sliced; cheddar. Throw sausage, peppers, and mushrooms into skillet and cook till sausage is brown. Cool slightly. Combine with eggs and cream. Pour over the cheese in the pan and bake as directed.
Pat
237 days and counting . . . again!