Four or so cups of coffee....
You and LOML would get along well. I have to much coffee I turn into a squirrel and then a very tired squirrel a bit later.
Oatmeal or steel cut oats or other mixed grains are nice. I like the coarser cut grains generally although they're slow to cook - we solved that by getting a fancy "rice" cooker that has a timer function and also cooks cereal. You can set it to say "I want my oats cooked by 7:30AM" and bang at 7:30 it plays a little song to let you know your breakfast is ready. I like to put a little dried fruit (maybe a chopped up fig or two) on it.
I do fresh cut hash browns once every week or so (was doing it as our Saturday routine until I got them down pretty good, now just enough to keep my hand in). The trick is to not make the pile to thick (maybe 1/2" or so), a hot pan to start that holds heat well (cast or heavy stainless), don't move them until they're brown and crispy on the one side and then flip and don't touch until the second side is brown and crispy. I sometimes flip them a second time to re-crisp the first side.
My Grams hamburger sausage recipe is a perennial favorite. The night before take a pound of hamburger and 1/4-1/3C heavy cream. Spice the hamburger (1tbsp sage, 1tsp pepper 1tsp salt and a pinch or three of cayenne are good) then "whip" in the cream with a fork until it gets sort of "stringy" looking (you'll see). Refrigerate overnight and then form into patties in the morning and fry.
Once a week we go to the local greasy spoon for breakfast. Usually chicken fried steak and eggs with hash browns and toast for me and Kielbasa and hash browns for the boss. Sometimes corned beef hash (or the other place in town has salmon hash! Yum!).
You can also make Pancakes from a wide variety of grains and grain like substances. Rye, Buckwheat (which isn't wheat at all or even vaguely related), Millet, Spelt, etc.. have all been successful at our house. Loml has some egg and milk allergies so I've actually been making then "vegan" as well (like most vegan food a large application of bacon makes it better). The trick there is nut milks (cashews or hemp nuts blended with some water is fast and easy to make, we found a discount on bulk cashew pieces and just keep them vacuum sealed in the freezer so the price isn't to bad that way - from the store.. ouch!) and a little Chia mixed with some hot water for the egg substitute (1tsp mixed with hot water == 1 egg). Having a flour mill means that we can experimentally grind all sorts of grains
I used to make (when we ate more eggs and milk) a more "palatable" version of scrapple (palatable for people not used to scrapple anyway
). Scald 4C of milk, and then mix in 2C of cornmeal while hot and stir until it starts to thicken. Add in 4 eggs (whisk the eggs first and then add some hot to the eggs and then that mix back into the pan so the eggs don't curdle) and cook for about 1m more. Turn out (should be thick like wall paste) into a greased loaf pan and let set over night. Turn out of the loaf pan, cut into slices, dredge in flour and then fry in a thin layer of oil. This is obviously a bit different than traditional scrapple
Toast with Avocado on top!
Yogurt with fruit and honey, toast on the side.