Nothing today, the morning was too busy and hectic. About 50% of the time I don’t eat till lunchtime, like @Terry4. The rest of the time a typical breakfast is 10 to 15 carbs from a plant source and 8 to 12 ounces of protein and fat, which can be anything: eggs, fish, hamburger, pork chop, chicken . . . just about anything. And some vitamins and fish oil.
The “overnight oats” you refer to, are they made only from your parenthetical list and do not contain any oats?
I looked up overnight oats and found it just means soaking oatmeal in some other ingredients overnight. Do you find that this process somehow makes your post-oatmeal breakfast BGs more acceptable?
Cool to read what other D’s eat!! This gives me some ideas 
They also contain the oats!
I usually eat:
100 grams of Greek Yoghurt
1 Tbls of Oats
1 Tbls of Chia Seeds
1 Tbls of Flax Seeds
1 Tbls of Pepitas
1 Tbls of Sunflower seeds
1 Tbls of dessicated coconut
1/4 cup of macadamias
30grams of blueberries
3-4 fried eggs
This, appears to be more than what most people eat for breakfast, and equates to 30 grams of total carbohydrates and 30-40 grams of protein.
I do admittedly find that I occasionally have a spike in my blood glucose, which could likely be minimised if I ate less carbohydrates for breakfast. But this is not consistent, and then I’ve judged the benefits I gain from the breakfast overall outweigh the occasionally reading around 150 mg/dl (8.0+ mmol/ml).
My typical breakfast happens 1-2 hours after waking up. I’ve had some success with: 1/4 cup of unsalted peanuts, 7 or 8 somersaults (cinnamon or cocoa), a cheese stick, and coffee with skim milk. Every now and then I can sneak in 1/2 cup of whole milk yogurt, but even that sends me skyrocketing more often than not!
Have you tried their egg bites? All egg, no muffin! I actually prefer the veggie ones, although I wish they were made will full eggs, not just whites. The texture of the bacon ones is sort of weird. I hope they come out with more flavors—something southwestern with chorizo, whole eggs, and cheddar might be good.
No, I haven’t but I think I will. I am a monotonous eater. I need more variety. When I find something that I like and works well with post meal blood glucose, I don’t like to change. Thanks for the suggestion.
Good choice, this is exactly my typical airport breakfast when I’m traveling!
I’m not sure they have them in Canada 
At least they don’t at the locations near me.
For the same reasons as many of you, I try to keep my breakfast low carb.
I usually have black coffee (which I do find raises my blood sugar a little) and a protein shake
In my shakes I have: blueberries, coconut water, cranberry juice (reduced sugar), whey protein powder (isolate), blueberries and a heck ton of baby spinach.
So interesting to hear everyone’s different approaches!
Breakfast ideas are interesting! I’ve recently been having my breakfast in 2 parts because I’ve been trying intermittent fasting 14-16 hours between dinner and my "breakfast " so I have coffee with some cream and then several hours later either: chia seed pudding (chia seeds, PB2, almond milk & 1/3-1/2 cup of fruit OR 1/2 cup cottage cheese, 1/3-1/2 cup of fruit and a tablespoon of walnuts OR 2 eggs with 1 cup of pan fried vegetables (including some new potatoes). I find that I really need variety
I usually eat Lite and Fit Greek Yogurt and a slice of raisin bread toast. To keep BG in an acceptable range, I misuse basal insulin with high rates starting 3 hours before breakfast.
Why not use eggbeaters for omelets and scrambles? No cholesterol.
I eat oatmeal with walnuts, lunch is my meal I eat a little bit of. Then 15 carbs at 3. I am an early exceriser. Nancy
I make my own egg mcmuffin. 1:2 cup eggbeater wedge of laughing cow lite cheese and a sprinkle of small cut up veggies on a whole wheat English muffin. Seem like the perfect combo of carbs & protein and hold me for the whole morning
1 Like
No cholesterol. No taste.
I’m really not a big fan of such highly processed foods with all the additives, especially artificial colors. I’m still eating real eggs, just not the two jumbo eggs a day I was eating formerly. That was probably a little excessive. I won’t find out until my next labs whether cutting down on dietary cholesterol will make any difference - or if my body will just manufacture more to make up for what’s missing in the diet.
Personally, I’m not really convinced that serum cholesterol is a problem for the elderly anyway. Some observational studies show that the elderly with the highest cholesterol have the lowest all-cause mortality. I’m just trying to somewhat appease my PCP and cardiologist.
2 Likes
Have you tried them? I have had blind tests with my friends: almost none of them can tell the difference in scrambles and omelets as soon as you put spices in.
I am not suggesting that cutting diet cholesterol is good, but, rather, responding to your point about needing to cut diet cholesterol.
Ate them for a while a couple of decades ago when the doctors were concerned about my late husband’s cholesterol. You may be right about the spices, though. Back then, my husband didn’t like things too spicy. And neither does my current partner. Now when I cook breakfast for just me, though, jalapenos and just about anything else might find their way into my omelets. But I still see Egg Beaters as just the equivalent of egg whites and a vitamin pill.
1 Like