Muffins made with full grains and some dried fruits,,,use fruit juice or soy milk for any milk in a recipe.
Fritattas...veggies sauteed beaten egg and some grated cheese ( use parmesan and the flavor will permeate well) and bake.
That old British dish Keddigree is a nice change.
And think cereal....all kinds. Everything from Malt-o-Meal to Scottish oats to Wheatena, to Red River cereal and even a bowl of brown rice cooked in broth is a lovely breakfast.
You say you don't like yogurt....have you tried Greek yogurt? I love the stuff.
Linda C

Lars, I really enjoy a breakfast burrito with black beans, chorizo, salsa, & cheese. You could easily skip the cheese. Add a scrambled egg, or not. Either way, it's a good breakfast.

/tricia

Brown rice in broth sounds good, but otherwise I'm not a fan of cereal either. I especially do not like oatmeal or Malto-o-Meal, and I think both of those are probably better with milk and/or cream.

I thought of making some muffins, but I've seldom had any that I liked, and most were too sweet. I also like to avoid any sugar at breakfast, since I'm hypoglycemic, and I easily get a sugar-rush and crash if I have sugar in the morning.

Fritatta sounds good, however, and reminds me that I like to make vegetable empanadas. They're better with cheese, but I can probably find some kind of cheese that won't bother me, like sheep's milk Manchego.

I bought some turkey breakfast sausages today, and I will probably cook some beans so that I can make breakfast burritos. I've made a lot of those in the past, and I really don't get tired of them because I can make so many variations. I might buy some chorizo for myself, even if I'm the only one to eat it. I normally make the burritos with my Texas Bean Dip, but I might make a batch of Cuban black beans this week.

The last yogurt I bought was Bulgarian, and it was better than the supermarket stuff, but I have to get it at the Lebanese market. Fortunately, DB (Kevin) drives past that market every day on his way home from work. They also have the cheapest produce, which makes it worth a stop. The Greek market is a bit further away.

Thanks for the suggestions. BTW, what do they have for breakfast in Japan?

Lars

Lars, if you're watching your blood sugar, rice and noodles can spike your glucose levels too.
Go over to Gelson's and check out their chicken and apple sausages in the meat dept. They're Gelson's own brand and DH really likes them. Then you'd be getting protein and could have a carb and/or fruit as an accompaniment.

DH likes the traditional bacon,ham or sausage, hash browns, egg and toast. But also a breakfast burrito of bacon or sausage, potatoes and eggs. He also likes a breakfast sandwich. I fix this alot during harvest when I can fix it while he is getting ready and hand it to him walking out the door.

I did not read all of the posts but if no one has suggested a frittata please try them,much better than a quiche and no dairy. Butterball turkey sausage is very good and has about 1/3 the fat of regular breakfast sausage. I have tried several brands of turkey sausage and at least where I live Butterball is the only one worth eating.

If you can eat hard cheese, stirring some shaved Parmesan into your grits is quite a treat. I usually use Cheddar, but that may not be hard enuf.
kay

I second the fritatta, or baked omelet as I call it. I just buzz some eggs in a blender, saute onions in a pan, add whatever leftovers I want(bacon, ham, chicken, tomatoes, cheese, potatoes, hot peppers etc.) and bake until set.

I also like baked eggs on top of spaghetti sauce. Just put a layer of sauce in the pan, crack an egg or two on top, and bake until done. You can add cheese, if you like. Serve with bread or garlic bread.

That's all I can think of right now. We had a breakfast thread a while back and a lot of people like soups for breakfast, myself included (split pea, sweet potato chowder, mexican bean). I also love gumbo, chicken and dressing, or black eyed peas and rice for breakfast. Just depends on the other people you are feeding, I guess. I see no need to trap yourself in to typical breakfast foods just because of a cultural thing.

In Japan, a traditional breakfast would be miso soup, with rice (in or on the side of the soup) and some pickled vegetables of one kind or another. Perhaps some small amounts of leftovers from the night before.

Miso soup is a very good breakfast food, as it provides protein in an easily digestible form and is a mild food for people who have antsy stomachs in the morning (like me!).

Lars, you might enjoy home made yogurt more than store bought, I know I do. Store bought has a weird, almost chalky feel to it in the back of my mouth. I have been making my own for years, and it's really easy to do...if you want the instructions, I'll be happy to post them.

What about corn muffins? Those can be flavored with jalapeno peppers, chives/scallions, etc. I clipped a corn muffin recipe recently that included grated zucchini in the muffin batter. Or savory biscuits? Or perhaps stuffed rolls -- yeast bread wrapped around a savory filling (sort of like runzas or bierocks)?

I sympathize with you. I'm another one who can't eat cereal because of the liquid milk. However I'm OK with creamed vegetables, macaroni & cheese, etc. -- anything where the milk is cooked. And I do OK with yogurt as long as I don't eat more than 6 oz. at a time.

I also don't have a sweet tooth at breakfast either. When I was going to school, my mom would make me eggs or bacon or even breaded pork chops for breakfast. Anything but the cereal & milk all my friends ate.

Here is a link that might be useful: Savory Muffin Recipes

I usually keep a bowl of hard boiled eggs in the fridge. What could be easier than grabbing one or 2 of those for a quick, nutritious and easy breakfast. Add a piece of fruit or some hummus on whole wheat pita and your set until lunch.

We had to eliminate cheese for a few years and it is in everything, especially processed foods. And sometimes I just can't face another egg in any form.

My first thought was tofu. You don't have to worry about all those animal fats and you get 10 grams of protein per 1/2 cup serving. Great in a burrito, too.

If you don't mind drinking your breakfast, have you tried kefir? Most lactose intolerant people can handle kefir and it comes in fruit flavors like yogurt or you can make your own easily.

I've made yogurt for years, but when I buy it, I like Stonyfield Farm yogurt. Has a wonderful creamy layer on top.

Here is a link that might be useful: Kefir info

Lars here is my quiche recipe. It has a whole grain crust, which I must admit I have never made, but I make the filling all the time. You can sub any vegetable for the broccoli if you don't like it. I got the recipe from "Vegetarian Times" magazine years ago.

Low-Calorie Quiche

Crust:
1/2 cup rolled oats
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1/4 tsp. salt
1/8 tsp. baking powder
1/4-1/3 cup canola oil
2 TBLSP lemon juice
1 1/2 tsp. honey
2-3 TBLSP COLD water
1-2 tsp. toasted ground sesame seeds

Preheat oven to 375. Grind oats to coarse flour in blender or food processor. Mix dry ingredients. Drizzle in oil until mixture looks like coarse sand. Add lemon, honey and 2 TBLSP water til dough forms ball. Add more water if necessary. Roll between wax paper. Sprinkle sesame in pie pan first (optional). After shaping dough into pie pan, prick crust on sides and bottom. Bake 10 min. then remove from oven and reduce heat to 350 degrees.

Filling:
1 tsp. water or olive oil
1 cup minced diced onion
1 tsp. minced garlic
3 cups small broccoli florets or other veggies chopped small
1-2 TBLSP water
2 large egg whites
10 oz package soft silken tofu
1 TBLSP prepared mustard (dijon)
1 tsp. dried basil or rosemary
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. pepper (I use white)
1-2 TBLSP grated parmesean (I have to admit I use about double that!)

Heat 1 tsp. water or oil in a nonstick skillet over med. heat. Add onion and saute 3-5 min. Add garlic and broccoli and 1-2 TBLSP water. Steam until broccoli is bright green ~2 min. (Note: this is a lowfat recipe, so you could saute the veggies in more olive oil if you weren't worrying too much about calories. I often just use frozen broccoli and no water.) Drain veggies if necessary.

Place veggies in the pre-baked crust. Whip egg whites until frothy. Add tofu, spices and parmesean cheese. Blend until smooth. Pour into pie crist. Garnish with red pepper if desired.

Bake at 350 for 40 minutes.

Note: can sub brewer's yeast or fake parmesean for the parmesean cheese. I've had it that way, it is good too. Not a traditional quiche, more like a "tofu vegetable pie" but still good if you like veggies. Seems like it would be good with artichoke hearts too, I like the combo of artichoke and red pepper. I have also made it with zuchinni and yellow squash.

Lars, are you lactose intolerant, not milk allergic?
How do you do with Raw milk cheese?

My favorite breakfast is some pan fried cubed leftover potatoes, a little breakfast sausage or bacon (nitrate free), couple of soft fried eggs and half an avocado. I also like a few grates of Raw Milk cheese over it. This will last me 5 or 6 hours..nice and steady release and satisfied tummy.

I frequently make Latkes, and I also make cornmeal pancakes, using a milk substitute. I'll have to try that quiche recipe - I have all the ingredients, but I think I will omit the nutmeg.

Terri, I don't know whether I am lactose intolerant or allergic - I just know that it upsets my stomach. I'm getting a physical this Friday, and I'll ask my doctor about allergy tests. I might also visit a nutritionist, if my insurance will pay for it.

I did buy some turkey sausage at Gelson's yesterday, along with some breakfast turkey sausage. I think that would be good with cornmeal pancakes of corn muffins. Here's my recipe for the pancakes. I use oat milk as a substitute, and make it with oat flour, as it would go bad if I bought it already constituted.

Cornmeal Pancakes

Ingredients:

1 cup boiling water
3/4 cup yellow cornmeal (or 2/3 cup polenta)
1-1/4 cups buttermilk or sour milk*
2 eggs
1/4 cup salad oil (or melted butter)
1 cup sifted flour
1 tbsp baking powder
1 tsp salt
1 tsp soda
Directions:

Pour water over cornmeal and stir until thick. (If using polenta, microwave for about a minute or so and stir.) Add milk; beat in eggs and oil (or melted butter.

Sift flour, baking powder, salt, and soda. Add to cornmeal mixture. Bake on hot, ungreased griddle.

Yield: 8 large pancakes; four servings

*To make fresh milk sour, add 1 tbsp vinegar per cup of milk. You can substitute rice milk, soy milk, or oat milk for regular milk; oat milk** gives the best flavor.

**To make oat milk, add 2 tbsp oat flour to a measuring cup and add enough water to make one cup.

Thanks for the suggestions! I'll also try Miso soup with tofu.

Lars

Lars, I also make my own yogurt, I don't like the store stuff very much at all, it seems too sweet and more like pudding, somehow.

Elery likes hard boiled eggs with the yolks removed, he fills them with salsa. He also likes huevos rancheros, which is basically an egg in salsa.

There are a lot of non-breakfast foods too, Ashley doesn't care for any of the traditional breakfast foods so she always has soup or sandwiches or a veggie stir fry, maybe with an egg stirred in while cooking. Right now her favorite is egg drop soup, she carries it in the morning in a thermal mug like commuters take coffee!

Annie