Photo: Jonathan Lovekin

A Full-of-Goodness Quick Bread
There's no yeast or kneading, and no rising required to make this bread from the new book A New Way to Bake, by the editors of Martha Stewart Living—and that's just fine with us, since it comes together in a snap. The robust loaf is loaded with healthful ingredients, from caraway, flax, sunflower and black sesame seeds to whole wheat and spelt flours. When the bread is cool, remove it from the pan, slice it with a serrated knife and wrap each piece separately in plastic (or foil and freeze for up to a month). When you're rushing around on a crazy morning, place a slice (unwrapped) in the microwave for about 30 seconds, or just take the frozen slice with you and let it thaw at room temperature for an hour, or so.

Get the recipe: Seeded Savory Quickbread

Photo: Lynn Andriani

A New Take on Portable Eggs
Lest you think that plain hard-boiled eggs have the lock on eggs-to-go, we've got another protein-packed contender. The muffin pan is the secret here; simply pour eggs whisked with spinach and cheese into each cup and bake. Let them cool, then freeze in a zip-top bag or airtight container. Defrost the mini frittatas in the microwave for a minute or two.

Get the recipe: Spinach-Egg Cups

Photo: Lynn Andriani

The Not-Granola-Bar Bars
If your tastes veer more dessert bar than granola bar, this breakfast will speak to you: It's got the oats and dried fruit you usually see in granola, but with a chewier, cakier texture due to a combination of whole wheat and white flour, with applesauce to keep the bars moist. Wrapped individually, they'll keep in the freezer for weeks. Warm a bar in the microwave or just let it defrost at room temperature for an hour before enjoying.

Get the recipe: Apricot Oat Bars

Photo: Amy Neunsinger

Banana Muffins That Go Above and Beyond
Muffins are a classic grab-and-go breakfast, but these delicious and nutritious banana treats from Julia Roberts have even more going for them. They're packed with nutrition, thanks to omega-3-rich hemp hearts and flaxseed meal, as well as antioxidant-filled chia seeds. Bake and let cool completely; then place them in a large freezer bag, squeezing out as much air as you can. Take one out and let it thaw in an airtight container or in a smaller bag overnight, or even in the morning—within an hour, the muffin should be ready to eat.

Get the recipe: Julia Roberts' Banana Hemp Heart Muffins

Photo: iStock/gabrielasauciuc

A Completely Customizable Way to Get the Ball, Er, Rolling
Ever wake up completely ravenous, but without the time to cook a full breakfast? Try stocking your freezer with nut-butter energy balls, which are so versatile, you can even eat them frozen (or either let them thaw at room temperature for 15 minutes or microwave them for 30 seconds). This basic recipe calls for any kind of nut or seed butter, honey, dry milk powder and flax meal—and you can add your own twist with chopped dried fruit or nuts, or even mini chocolate chips (pro tip: keep the mix-ins to less than 1/4 cup, so the balls still stick together).

Get the recipe: Nut-Butter Energy Balls