Breakfast suggestion...
Mini egg white muffins
Take a mini muffin tin (or regular size if you want larger muffins) and spray with non-stick spray.  You can also use some olive oil on a paper towel and rub that in the cups to prevent the egg from sticking.
Take a small carton of egg whites and pour it into a measuring cup.  I like to use a liquid measuring cup that has a handle and spout so I can pour the mixture into the muffin tin.
Preheat your oven to 350.
Then its time to add whatever spices you like...I like cayanne pepper (it boosts metabolism) and black pepper. You can add chili powder, curry powder, etc.
Pour the egg mixture into the muffin cups but leave a little space at the top (2/3 full) as the eggs will puff up when they cook.  You can then top with flax, shredded cheese, chia seeds, bran flakes, etc. whatever you like.  Place the muffin tin in the oven and bake for 10 to 15 minutes. Make sure to check on them after 10 minutes.  When the egg is puffed up and solid it is ready to come out of the oven.  Let the egg white muffins cool and then pop them out.  You can store them in the fridge in a sealed container for a few days.  They are great as a protein snack or for breakfast on the go.

You can modify the recipe as you like...you can add some turkey bacon crumbles...or you can use sliced ham (thin slices crisp up well) or turkey and place them in the muffin cups before you add the egg.  They crisp up around the egg as it cooks and adds nice crunch and flavor!
Experiment and find what flavors work for you.  Enjoy!