Breakfast alternatives

I eat almost anything for breakfast. Mostly, egg whites, eggs, turkey bacon, whole wheat bagel sandwiches, and maybe waffles on the weekend. I don't like cereal and it keeps me full for maybe 15 minutes. I like oatmeal, but it doesn't like me...

I like making baked-eggs of some variety for a change from the usual scramble/fry/poach routine. Those baked squash look amazing, and here's another option:

*Fritatta with spinach/onion/peppers/(and meat, if you eat animals). Not sure if white potatoes are on your food list, but sweets would work fine (and may be be really good, I just gave myself an idea). I make the whole thing in an oven-proof saute pan, so only one thing to clean....

Saute the filling ingredients, then dump them onto a plate. Slice the potato(es) (I usually use one medium baker or a couple yukon golds for a 10" pan) into thin (1/8") rounds and layer them in the pan so you can't see the bottom of the pan anymore, then add your filling parts and pour beaten eggs over the whole thing (I use ~6 eggs for a 10" pan, beaten with maybe 1/3 cup milk). Put the whole thing in a 375 oven and cook until it's no longer wobbly in the middle (~20-25 minutes). Cool for a few minutes, run a spatula around it to un-stick the edges, then invert it onto a plate/board and slice like quiche, and it keeps in the fridge several days and freezes well also.

*Quiche is the obvious and quite similar option, but not sure how tasty gluten-free pie crusts are for the base.

I also eat yogurt most weekdays for breakfast, but I need more than just yogurt or I'm hungry by 10am, and I usually eat steel cut oats, so that's not super helpful.....but yogurt's good!

I make crustless quiche from time to time (I suppose it's more of a fritatta without the crust lol). my favorite versions involve either broccoli or spinach or something Mexican-ish with salsa. Seems to be a good way to get around the gluten-free crust issue.

I made an oat flour crust for a dessert pie the other day, and it came out fine. I'm pretty sure I used the recipe from Bob's Red Mill. You won't get a flaky paté brisée without wheat flour, is all; once you give up on that idea you can make a crumb crust from just about any type of flour, including nut flours. GF oat flour is available, and I think the flavor would be fine for a quiche.

I do not like sweet breakfast stuff nor do I like cereal. I mean I like it but it does not work for me for breakfast either. I have posted about this here before myself. Thanks for bringing it up again always nice to see new idea's. I personally love avocado on whole grain toast in the morning. I put a little lemonaise on it and tad sprinkle of garlic salt. Mmmmmm Also sounds strange bu pumpkin pie is really good for breakfast. I know it is sweet but it keeps me going for hours!:p And it's pie for breakfast!