My favorite breakfast of all time is Huevos Rancheros (served with refried beans and either Spanish rice or home fries or Potatoes Brien
I also love deviled eggs, and you can liven them up in several ways. One way is to add a little bit of curry powder and orange marmalade to the standard mayo, mustard, egg yolk filling. Another thing that tastes great is a little bit of prepared horseradish added to the standard filling. Or adding some snipped fresh basil or cilantro (probably not both, together, though) is also good. And you can aslo mix in some prepared pesto, which makes a nifty green deviled egg.
Egg Drop Soup is also very satisfying.
And I make my own version of an egg McMuffin, but I use vegetarian sausage patties or vegetarian bacon strips, so mine is called a Fake McMuffin. But I just take a whole wheat English Muffin, from Trader Joe’s, toast it and add a slice of cheddar cheese, a veggie sausage patty, one fried egg (over hard, so it will stay on the bread) and a small swoosh of secret sauce (mayo, ketchup and sweet pickle relish).
And then for a Greek-style breakfast, I’ll warm up a pita bread in a dry skillet (just to warm it up, not make it crisp) then fill it with scrambled egg, feta cheese and a little bit of chunky tomato salsa (like Pace).
And recently I read a little blurb in our local paper’s food section where they took freshly cooked spaghetti, put it into a frying pan and cracked a few eggs into it and swirled it around until the eggs just started to set up. I haven’t tried it yet, but it sounds fantastic! You could probably throw in a little bit of shredded cheese or some sliced mushrooms too.