I usually have a two egg omelet with eggs from a local farm, and spinach wilted in a little bacon grease, with some kind of berries on the side. Other days I’ll have a small bowl of oatmeal made with flax seeds with a pat of butter sprinkled with walnuts and topped with blueberries. If the scale lets me, I add a very small amount of maple syrup. On Sundays, we have gluten free waffles with fruit and bacon (from the same farm. My gosh, it’s good, like the bacon we could get when we were little kids.)
When I’m on the road, it’s gluten free chia or quinoa granola and fruit.