Here at home, I usually make oatmeal or Cream o'Wheat for breakfast-not the instant stuff, but either rolled oats, or regular Cream o'Wheat (farina), cooked on the stove. Water for the oatmeal, milk for the farina. Cinnamon in both, but also nutmeg and cardamom in the oatmeal. Sweetened with honey or maple syrup.
But since my company dispersed us in March 2020 and I've worked from home ever since, I sometimes make scrambled egg sandwiches for lunch. A couple of eggs, some bacon, and a slice of cheese, on good wheat or rye bread. I cook the bacon, drain most of the fat, then beat the eggs well, add lots of black pepper, and cook them in the bacon fat. I put the bacon pieces into the eggs and let them cook in. Beaten well, the eggs will rise a bit. When they've set, then onto the bread and add the cheese.
On the road, though, I like to get breakfast a diner. A pair of dippy eggs, homefries, and scrapple or bacon. Or creamed dried beef on toast. Lots of coffee with it.