Jamie requested more prepare-ahead breakfast recipes, and I happen to have quite a few that have already been posted here over the years, so I'm gathering them up and posting them with their links.
The muffins and scones can all be frozen and then reheated in the oven. Scones can be placed right in a hot oven from the freezer (I only freeze scones that have not been iced, because the icing does not reheat so well), but I usually let muffins thaw overnight. If you have forgotten to thaw the muffins, or you just can't make up your mind about what you want until the coffee is brewing in the morning, take a frozen muffin and defrost it for one minute in the microwave (about 30% power). One minute should be about all you need, maybe another 15 seconds or so. You can do the same thing with the coffee cake -- and it's so good you might want to pull out two pieces instead of one.
When I bake for the freezer I place muffins and scones in a freezer bag and then place them inside another freezer bag. It sounds like excess, but I really do think it keeps baked goods better. I individually wrap the coffee cake and then place the wrapped pieces inside a freezer bag.
The Baked Oatmeal can be prepared during the day, baked in the evening, and then refrigerated until morning. I can eat off of a pan of Baked Oatmeal all week -- just place a portion in a bowl, pour some milk or cream on top and them microwave on medium until hot.
The same goes for the breakfast casseroles. Just wrap the baked casserole tightly and store in the refrigerator, taking as many portions as desired and heating them in the microwave on medium until hot.
Blueberry Buttermilk Scones
Lemon Cream Scones
Oatmeal Raisin Scones
Chocolate Chip Cherry Scones
Classic Crumb Coffee Cake
Banana Chocolate Chip Muffins
Pumpkin Muffins and Chocolate Chip Pumpkin Bread
Bacon and Potato Frittata
Ham and Potato Omelet
Crunchy Granola -- way better than store-bought cold cereal