For the GERD you'll have to figure out what your specific triggers are. But on the L.I. side, non-dairy 'milks' and related products can help on the cooking/baking side. And a lot of 'real' yogurts are rather low in lactose (real Greek yogurt, for example -- not just the stuff that has pectin added for thickening), as the bacteria consume a lot.
Anyway, with non-dairy milks available, you can do all sorts of flavorful breakfasts:
- egg dishes (omelets, frittata, baked, etc)
- waffles, pancakes (can vary the kinds of flour when there are gluten issues)
But you said you like some spicy foods, "but ..." -- you may be able to get a lot of spice/flavor out of judicious use of the right spices. I understand that some spices (cayenne, pepper, cinnamon) can be problems for some people with GERD, but a lot of herbs work out pretty well ... basil, thyme, rosemary ... things like that. So cut the oil back, cut the meat back -- meat protein is associated with GERD symptoms for a lot of people, it seems -- and use plant-proteins (nuts or legumes, but also tempeh!), and perhaps oven-roast things with herbs for lots of flavor. No need to be bland!