I fed my son eggs every day and he became iron deficient. I did some research and found out that eggs (yolk and white) contain things that bind/block iron absorption. And if you get enough in diet they will bind the iron not only in that meal but in the whole day.
So from my perspective my only concerns would be allergies and impact on iron absorption.
I know that perspective on eggs isn't popular among traditional foods folks especially (which I do follow and why I was doing so much egg!). So:http://www.cdfin.iastate.edu/update/...6/project5.htm
|Egg yolk protein is well known to decrease the absorption of iron because of the strong binding of iron to the phosvitin molecules, making iron unavailable for absorption (Juneja and Kim, 1997; Callender, 1970). It is estimated that a 20% egg yolk protein in the diet, which is equivalent to consuming 3 eggs per day, would contain enough phosvitin to bind all iron in the whole diet. Therefore, iron deficiency may be a problem in populations who consume large quantity of egg. The effect of yolk protein on the bioavailability of other essential multivalent ions, such as calcium, magnesium, and zinc is largely unknown.
Realize that the three eggs per day is for an adults 20% of diet....not a child size. And I wasn't surprised my son developed low iron as he had at least one for one meal almost every day but I was upset.
You can find a lot on google on the effect of egg white on iron absorption (well known inhibitor) so I won't link that.
I just don't think this is well known.
Alternative meals...around here we have "smoothies" for breakfast a lot. We don't do dairy but if you did it would be even easier--like yogurt and fruit. Cooked grains could be breakfast. Healthy muffins. Fruit and avocado. Sourdough toast with sausage. Cooked grain cereals (soaked too...he's young so he can form a good taste for healthy foods). Breakfast also doesn't have to be breakfast foods. You can do leftovers for breakfast even!