My most frequent breakfast is two eggs with 10 oz of stevia-sweetened cocoa. That’s the most carbs I can handle at breakfast and even with that, I have to make sure my BG is at a good level before I eat. But because my total cholesterol and LDL were so high several months ago, I started trying to cut the eggs breakfast down to no more than two or three times a week. My substitutions have been:
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A stevia-sweetened “dessert” I came up with. One serving gives me as much protein as three eggs, but with a lot less dietary cholesterol. And it has fewer carbs than my usual cocoa, to boot.
Cocoa-Peanut Butter Gelatin Dessert -
A lettuce-based salad with a lot of other veggies, topped with tinned herring or sardines or mackerel and served with a homemade highly seasoned wine vinegar and olive oil dressing. I often combine this with my stevia-sweetened cocoa. I usually try to have some leftover lettuce based salad from the night before so I don’t have to start fussing with salad veggies in the morning.