The quick answer is Oatmeal and Pancakes with a side of sausage for a bit of protein. Protein bars could be great in a prior to school rush as well. Those tend to be a bit low on the calorie count side so unless she is trying to loose weight you can follow that up with a decent sized lunch.

Look for vegan friendly products for ideas too. I will often have wraps using Boca Ground Crumbles. Simply microwave the crumbles, then spoon onto wheat wraps. To keep from getting bored of it try different combinations of toppings. Taco seasoning &/or salsa is my favorite, but you can easily add any combination of veggies and cheeses as well. You can use the breakfast links and patties in similar ways but I prefer the crumbles as they cook up quickly and taste great.

http://www.bocaburger.com/products/crumbles.aspx

Since your daughter experiences allergy towards eggs, I suggest you try the Egg-Free Scrambled Breakfast Tofu. This recipe is both delicious and involves less time for preparations and is also an appropriate menu for breakfast. Your kids will really love this recipe and you can always make it part of your weekly meal plan.

With a few touch of spices or none of it, this recipe gives you a relief on what menu you should prepare for your kids. Even your friends, neighbors and relatives will surely love this breakfast recipe. This recipe can be prepared with a maximum time of 5 minutes, cooking time of 10 minutes, and it will be ready for a total of 15 minutes.

See the recipe below, courtesy of foodallergies.about.com:

Ingredients:

* 1/3 cup vegetable oil (corn, canola, sunflower, etc.), or more if needed
* 1 tsp ground mustard, or more if needed
* 1 tsp turmeric, or more if needed
* 1 tsp ground annatto (achiote), or more if needed
* 1 block firm or extra-firm tofu, finely chopped
* salt and pepper to taste

Preparation:

1. In a large skillet, heat oil over medium-high heat until quite hot. Add mustard, turmeric, and annatto. Stir spices until evenly distributed in oil.
2. Add tofu, being careful not to crowd. (If tofu does not fit comfortably in skillet, you may need to fry tofu in two or three batches. Otherwise, tofu will steam instead of fry.) Season generously with salt and pepper. Fry tofu, stirring frequently, until outside is firm and taut, about six to eight minutes. If tofu does not pick up much color, add another pinch of each spice during cooking. Add additional spices and oil before frying each batch, if you need to fry multiple batches.
3. If tofu is greasy upon removing from skillet, gently pat dry with paper towels. Serve immediately.

Serves two to four. Recipe can be multiplied. However, if you are cooking a large quantity, keep tofu warm before serving in an oven on low heat (250 F).

Ingredient note: Annatto, or achiote, is a ground seed that is a common natural coloring ingredient in Latin cuisine.

Hi @jessikah40! I searched online for some great breakfast recipes minus the eggs and I found some which you can prepare for your daughter.

1. Fluffy eggless pancakes
You will need:
11/2 cups of flour
2 tablespoons of vegetable oil
11/2 cups milk or soy milk or water
1 teaspoon baking powder
1 tablespoon sugar

Procedure: Get a bowl and put the flour, baking powder and sugar and sift. After this, ad the milk and stir until you have your batter becomes smooth. You can add water if it is too thick.
Get a large non-stick griddle and put it on medium heat. Spoon a ladle full of batter into the pan. If the pancake tops has small bubbles and edges, flip it over. Remove from the griddle if it turns brown.

2. Easy No-Eggs Benedict
You will need the following ingredients:
4 frozen breakfast patties
1 large tomato that are cut into 8 slices
1/4 cup reduced mayonnaise fat
2 English muffins
1/4 cup non-fat yogurt
1 teaspoon yellow mustard
1 teaspoon Dijon mustard
salt
fresh parsley chopped or paprika for garnish

Procedure:
Cook the patties following the direction on the package. Mix the yogurt, mayonnaise and mustards in a small saucepan. Cook this for 3-5 minutes on low heat. Continue to stir this until it gets warm. Cut the muffins in half and toast them. Place the top of cut muffin halves with 2 tomato slices, 1 breakfast patty, a pinch of slat and dash of "hollandaise" sauce. You can also sprinkle some parsley or paprika if you like. Close with the top half of the muffins.

She could eat probably most of the meals I make myself for breakfast:

1) Apple-Cheese Quesadilla - take a whole wheat tortilla, slice 1/3 of an apple (I prefer Braeburn or Granny Smith) thinly and lay it across half the tortilla, shred about 1 oz of cheese (any kind - I usually use a local cheddar), across the apples. Fold in half. Then cook for about 1-2 min per side in a skillet with a little butter or oil (whatever your preferance). Cut in wedges. Travels well in the car.

2) Quinoa with apples and cinnamon. Cook 1/4-1/3 cup quinoa according to package directions. 3-5 min before the end of cooking time, add 1/4 teaspoon cinnamon and sliced apples. Really you could use pears or peaches also. It's enough to slighly cook the fruit, but it still has a little bit of a crunch. I usually add a little almond milk or cow's milk to it after cooking to make it a little thinner and more breakfast-like.

3) Steel cut oats with currants and brown sugar - I usually cook the steel cut oats the day before or on the weekend. Then reheat in the microwave with dried unsulfered fruit - like currants, raisins, cherries, or cranberries, add milk or almond milk to thin and a little brown sugar.

I'm not allergic to eggs, but I also don't eat them frequently. I left out the peanut butter toast for obvious reasons!

I don't know about you, but breakfast has to be fairly quick or not at all in our house, so I tend to use my sandwich toaster quite often, you can use your favorite sliced bread and the choice of fillings is only limited by your imagination.

Also, I never yet known a kid who doesn't like toasties! Even if you are running late, they are so quick to prepare and very tasty. You can even hand one to her as she rushes out the door.

Here are a few ideas for fillings. Bananas, apple, honey, baked beans, bacon, strawberry jam, ham, cheese and marmite, cheese and pepperoni, tinned baked beans and pork sausages, ham and cheese, cheese and tomato, chocolate spread, cheese and mushroom, banana and jam.

I expect that your daughter could invent a few of her own.

These biscuits make a great breakfast served with a bowl of fresh fruit.

Whole Grain Berry Biscuits
(from Sarah Browne, San Francisco, Ca., in the Healthy Breakfast Treats Category, March 2006)

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup rolled oats
2 Tbsp. whole bran cereal
2 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1/3 cup milk
1/4 cup water
3 Tbsp. cooking oil
1/3 cup fresh or frozen blueberries, thawed

Preheat oven to 400 degrees. Lightly grease a baking sheet; set aside. In a medium bowl, combine all-purpose flour, whole wheat flour, rolled oats, bran cereal, sugar, baking powder, and salt.

In a small bowl, combine milk, water, and oil. Stir milk mixture into the flour mixture until just combined. Gently stir in the blueberries.

Spoon batter into 6 mounds (about 1/3 cup each) on prepared baking sheet. Bake 18-20 minutes or until lightly browned. If desired, serve with fruit jam. Makes 6 biscuits.

This recipe is also vegi, just in case:
Ingredients:
A block of tofu
2 medium tomatos
1 pepper (red, yellow or orange works best)
A splash of milk
1 tablespoon sunflower oil
Method:
1. Cut everything up into small, even sized chunks (except for the milk and oil)
2. Pour milk and oil into a frying pan.
3. Place all ingredients into the oily milk.
4. Fry until a similar consistency of scrambled eggs. This is known as 'Turkish vegetable fry'