Quiche or frittata makes a lovely breakfast, hot or cold.
For a hot cereal, I love
this recipe. I make it without the added sugar, and it lends itself to all sorts of different grain combinations.
During the winter, there's nothing like hot biscuits, eggs and gravy for breakfast.
But, during the summer, when it's too hot to turn on the oven every morning, stove top or cold dishes would by my preference... the old stand-bys of pancakes, waffles, french toast, obviously. But then there's also make-aheads eaten cold like bread pudding, egg custard, granola and yogurt. At this time of year, all breakfasts are accompanied by fresh fruit here. Usually sliced chilled melon, sometimes watermelon juice (just stick a seedless melon in the blender). Any muffin/quick bread with cheese.
And if I'm feeling particularly indulgent, I'll bake myself an almond pound cake - which is a cream cheese / egg base with ground almonds instead of flour. It's full of healthy fats and protein and makes a great cold breakfast - while feeling completely indulgent. Sometimes I'll eat it with cheese, sometimes I'll make a PB sandwich with it.
