I have two standard breakfasts - one for work days, one for non-work days.
Non work days, it's the full fry up brunch - bacon medallions, fried eggs (I have cracked how to do them in frylight but even done in oil they're only 1 syn each), baked beans, mushrooms, tomatoes, sometimes diced potatoes.
For work days (when I don't have the time to do a full fry up) I make eggy muffins, and have them cold with a cup of coffee. You can also have them warm with beans if you wanted to save your HEB.
3 large eggs
150 g cottage cheese (I use the chive one)
Whatever's lurking in the bottom of the fridge - my standard is mushroom and onion, sometimes bacon.
Halved cherry tomatoes
Mix the cottage cheese and the eggs together.
Fry off the "filling" (otherwise it goes soggy).
Mix with the eggy mixture.
Pour into a silicon muffin tin or a standard muffin tin lined with cases (otherwise it will be a total arseache to get it out), top with a halved cherry tomato and pop into the oven for half an hour or so (Gas 6, fan 180, 200C)
Take out and chill. Last 3 - 4 days in the fridge, can apparently be frozen but I've never tried it myself.
I don't like using my HEB for breakfast and I can't cope without milk for my coffee!