My in-laws always have breakfast salads, usually made from one single veggie: Steamed zucchini, tomatoes, cooked celeriac, whatever, with a light vinaigrette. That's the main part of their breakfast, supplemented by a good portion of protein, usually good cheese, and crisp bread.
I think they prepare it for the whole week, and so it's no work at all in the morning.
I love having breakfast at their place :-)

I usually go a simple route: Dark bread, some cream cheese and some cherry tomatoes or sliced cucumber on that. It's not much, but it's a start, and I eat loads of veggies with my other two meals.

I love savory breakfasts so this has never been a problem for me. For those with a sweet tooth, baking loaves of healthy zucchini or carrot/raisin bread is an option. Or simply adding beets to your berry smoothie or greens to pretty much any smoothie. I even make "zucchini bread" and "carrot cake" smoothies for breakfast sometimes. I always look forward to breakfast!

Since I'm rarely hungry enough to eat when I first get up, but always thirsty, my first breakfast is usually a green smoothie. I make it the night before and keep it in the fridge (which also lets the froth die a bit). It's a great way to get plenty of raw greens and a little bit of fruit, first thing in the morning. It gives me more energy than coffee or tea ever did, and plenty of fiber!

We grill lots of veggies for dinner with olive oil, salt, pepper and herbs. Whatever we don't eat, we fry up with eggs the next morning. Yummy!

Nigel Slater's classic bubble and squeak recipe
This popular stir-up is the ultimate in kitchen recycling

Nigel Slater
The Observer, Sunday 24 October 2010
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Nigel Slater's classic bubble and squeak. Photograph: Jonathan Lovekin for the Observer
The name refers to the appetising sound this stir-up of cooked potatoes and greens makes as it cooks. As kitchen recycling goes, this is probably the most useful of all, neatly dispensing with those most difficult of leftovers.

THE RECIPE

Most recipes suggest equal quantities of cooked potatoes to shredded cabbage, though much depends on what you have to hand. Take your leftover spuds out of the fridge an hour in advance, then mash them with a fork or food mixer. Shred leftover or freshly cooked greens (half and half by volume, not weight) finely, then mix them with the potato. Melt a thick slice of butter in a non-stick frying pan and, when it sizzles, add the potato mixture. Press down and smooth flat then leave to fry over a moderate heat until a thin crust has formed. Turn over and cook the underside, then serve.
THE TRICK

The only difficult bit about this recipe is turning the sizzling cake over in the pan in order to brown the underside. Sometimes it works and sometimes it doesn't. The easiest way is to put a plate or chopping board over the top of the frying pan, tip the pan upside down and shake gently. Making the mixture into small patties is a delightful cheat, or you could simply cook the top under a hot grill to brown it. Whichever way you choose, a golden crust is important as it provides contrast to the soft, mashed potato.
THE TWIST

Some serve this with a fried egg on top, but my own favourite twists are to fry a little bacon in the butter before adding the vegetables or to add some chopped cooked sausages to the pan creating something more like a good old fry-up. I'm not sure it is necessary to stick to cabbage either, having used shredded cooked cavolo nero, red chard and even spinach. Gravy takes this frugal dish to another level. Especially if it is piping hot and with a slug of Madeira in it.

Leftover vegetarian pizza. NOM!

Two favorites: (1) cauliflower "rice" made into breakfast fried rice with scrambled eggs, coconut aminos (like soy sauce), broccoli, with a few chunks of pineapple... (2) sauteed green cabbage, cooked spaghetti squash, leftover cooked chicken, with the Tsardust Memories seasoning from Penzeys. Sweet, savory goodness!

I chop up bell peppers, mushrooms, scallions, spinach, tomatoes, etc. (whatever floats your boat) at the beginning of the week and put them in little separate containers. In the morning we dump a little of each into our egg pan, saute for a few seconds, then crack an egg into it for an omelet or scramble. It takes the same amount of time as cooking an egg. And I second the suggestion of a smoothie - I'll make a smoothie and add whatever leftover greens I have like kale, spinach, etc. and then some avocado - yum. And it's a good way to clean out the fridge!

Definitely an omelet...can load it up with ANYTHING you have left over!

Also, I'm going to second the green smoothie idea...we enjoyed a carrot cake green smoothie this morning with almond milk, greek yogurt, kale, carrots, banana and cinnamon, topped with a few raisins and walnuts...fantastic!

Fried/poached eggs on top of roasted zucchini is simply heaven, and one of my favorite breakfasts ( the zucc dipped in the yolk is *SO* divine). It's even tasty to just roast up a giant pan of veggies to eat on the side with your eggs or whatever else you're eating that morning (preheat your oven and chop them up while your coffee is brewing or the night before, and then get ready for work or do other things/prepare the rest of your breakfast while they're roasting).

Also, I make a sort of "faux sushi" sometimes with salmon, wasabi, and creamed cheese on top of slices of roasted red pepper (i just chop up a bell pepper and stick it in the oven, without oil or anything) or cucumber. Avocado can be added to this, too.

Something SUPER filling and SO delicious is a sort of smoothie made with a few TBS of coconut milk (canned), a few TBS of canned pumpkin, and then brought up to volume with almond milk and blended in my magic bullet with cinnamon and stevia.

Oh, and I just thought of another- leftover spaghetti squash with a fried egg and some pesto! And you could add some quickly steamed/blanched/sauteed spinach to that super easily as well, or feta... Yum

Strata!! My favorite is spinach and cheese from Annie's eats. It can easily be halved and baked in an 8 by 8 pan. (I recommend metal over glass since it's gets crisper and sauteeing fresh spinach since I don't like frozen.) http://annies-eats.com/2010/03/15/spinach-and-cheese-strata/

Either an omelet with spinach (and feta!) or a green smoothie- basic recipe is 2-3 cups of raw spinach, 1 cup almond milk and 1 whole banana. These days mine end up with the spinach and almond milk plus 1/2 a banana, 5 strawberries, and a scoop of protein powder.

Green smoothie for me, too. I'm currently loving: grapefruit, green apple, kale, parsley, mint, and ginger with a little bit of water (and usually a scoop of Green Vibrance) in the Vitamix. I also have an egg scrambled with some broccoli and a bit of cheese. So filling and delicious - I'm no longer starving at lunchtime and (bonus) my skin glows like it never has before.

Well with eggs of course! Scrambled together, folded into an omelette, or baked into a casserole.

I recently discovered that a leftover baked sweet potato makes a great bed for some spicy leftover beans. Or rather, duh I knew that for dinner, but it's just as good for breakfast!

After I fry an egg or make scrambled eggs I throw a couple handfuls of arugula or spinach in the pan with a splash of water. The greens steam, and the moisture cleans the pan. It couldn't get any easier.

I love eggs with spinach and mozzarella cheese, best combo ever

I have a massive green smoothie every morning using some mix of kale, chard, and/or spinach and whatever else I have on hand. I've generally found that if you drop a banana or an apple in the blender, no matter what greens and veggies you're using, it's going to taste good. It's also a great way to quickly use up extra produce while giving yourself a blast of nutrients!

Stirfries don't take long if you chop your veg the night before and use rice you've frozen up (see The Bento Box at justbento.com for how-to). 2 T. tamari, 1 T each hot chili oil and sesame oil, some garlic, some ginger (powdered works as well as the bottled stuff, I've found) and some chicken broth or even just some water - 1/3 to 1/2 c. and you've got yourself the makings for a good stirfry sauce.

This is generally reserved for weekends because I don't have time during the week: soft polenta or grits layered with sauteed veggies - spinach, tomatoes, zucchini, peppers, broccoli - whatever i have on hand, topped with a fried egg and a dash of franks or sriracha. Breakfast bliss.

Yes - breakfast stirfry for me! A load of any veggies (this is my best way to get through a CSA box) stir-fried with ginger, garlic, red pepper flake and soy sauce. Top with a poached egg or two. YUM!

I make vegetable-heavy quiche or savory bread pudding from leftover veggies. Quick and easy!

Through Winter one of my favorites has been what I call a morning minestrone. I make a quick soup out of a vegetable juice (like V8), add some hot sauce, ginger, chopped or shredded veggies, and a poached egg. I didn't have a cold all season even though I was surrounded by people who had them constantly, was that due to the veggie magic, nobody knows...

And avocado... never forget the avocado!

Aside from omelettes, I'd go for hash - you can add tonnes of veggies.

I love salad so much that pretty much any brunch we have includes it.

I think breakfast is the most important meal and could be the most tasty one. So, enjoy it and make it as healthy as we can!

I love thinly sliced brussel sprouts fried with chopped bacon, then topped with eggs with runny yolks. I sometimes add chopped garlic while frying.

*TBSP or T.

FTFY

I love to take frozen country style hash browns, coat the bottom of a no stick skillet with olive oil or coconut oil then pat down about 2-3" of the frozen hash browns into the skillet, sprinkle with salt, pepper and any other spices you like and cook without stirring until golden brown then flip with the aid of a plate and brown the other side in a similar fashion using butter this time. In a separate skillet, sauté peppers, onion and tomato-- you can add Avocado at the end. Serve stir fried veggies on top of the hash brown cake with your favorite sauce-- I like barbecue or ketchup. Yum!!!