The first cooked breakfast I learned to make as a young kid was French Toast, which I rarely have these days, but when someone suggested adding pumpkin eggnog, I just had to give it a try. The results, including my traditional of sprinkling a little cinnamon and sugar on top, were outstanding.
Whip two eggs with a 1/2 cup of pumpkin eggnog, dunk three slices of bread and fry until golden brown. And make a little scrambled eggs with the remainder. Easy peasy.