Yes! It is!!
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The last baked-ahead oatmeal with blueberries cup from the freezer, made in August as individual serving size by baking in silicon muffin pans. I was not a fan of these hot from the oven - just a slow bowl of oatmeal. But loved them after freezing / reheating a minute in the microwave. Best topped with a generous helping of whipped cream / Redi-Whip (not drowned in milk). Another batch will get made this weekend.
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These look and sound interesting. Did you thaw before reheating, or go straight from the freezer to the micorwave?
Zucchini scramble. Toasted homemade Irish barmbrack bread. Uli’s breakfast sausage. Gazpacho. Garden grapes.
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Straight from freezer to microwave. About 1 minute each.
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Thank you!
This looks amazing
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Breakfast pizza - I scattered 2 cooked /scrambled eggs and 4 cooked and crumbled strips of bacon onto a gluten-free Cauliflower crust Bellatoria roasted veggies and Alfredo sauce pizza. Then baked. Pizza was the center one of those pictured here under the GF heading, on their parent-company website. Delicious. First time trying this as a base and I was impressed by the texture of the thin crust as well as the flavorful sauce/ generous amount of veggies topping.
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Friday night trout became Thanksgiving Monday pan-fried trout and potato cake with a fried egg. Not photogenic.
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@MunchkinRedux - Some hints: Today’s batch was made with 3 C. oatmeal, not just 2 and was much better at holding the shape of each cup. Next time I’ll let the mixture sit for 5 minutes to absorb more of the liquid before pouring into pans.
Mine baked for 25 minutes, using frozen blueberries. Allow to cool 10 minutes to get a soft but coherent portion out for immediate breakfast,. Allow to cool in the pan 45 minutes and they come out easily as firm portions, ready to freeze. I unintentionally omitted the vanilla today and did not miss it. Since we top ours with whipped cream we get added sweetness from that.
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Thanks for the tips - I made notes. I especially like the addition of more oatmeal.
I have this in my plan to make for breakfast soon. Will report back.
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An egg-and- zucchini “jian bing” using a leftover scallion crepe. There was the last glass of 2023 gazpacho to go with.
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One of my gal pals & I have a Friday lunch tradition of getting Cajun shrimp tacos, and since I (super-shweddy from a fierce pickleball match) couldn’t join her today, she picked me up a taco & delivered it to my house. So, that was breakfast today. Can’t complain - not about the food, not about my friends 
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A solar eclipse for breakfast today. Served with cheese quesadilla and zucchini scramble.
Zuccs, toms and scallions from the garden.
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I’m on a bit of a waffle binge these days. Unfortunately my waffle irons kept being faulty so I’m on my fourth replacement that I need to test and make sure it works before the return window closes.
These are brown butter waffles topped with golden syrup, apple and blackberry jam and vanilla whipped cream.
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They sound and look fantastic.
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White toast with medium Gouda and coronation grape spoon sweet
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Oeuf en Cocette.
Baked eggs in ramekins with bacon, spinach, parmesan cheese, cream and butter. Homemade French bread for toasting. A choice of raspberry or blackberry jam.
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Wow, gorgeous! If you opened a B&B,L&D I would move in indefinitely! 
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