When I stumble into our living room at 5:40 a.m. I am usually greeted by a little screen telling me it is 56 degrees. I kind of fumble around, wearing an extra pair of socks and my husband’s sweater, while I make some hot tea. By the time I get started on breakfast it is now 57 degrees and I am thinking I can either turn on the stove top and remain in a 57 degree chill or cook breakfast with our oven and raise the temperature by three degrees.

I think I’ll turn the oven on.

Our family tends to get in a breakfast rut of oatmeal, eggs, or smoothies – all of which are stove top or no top. Now that I am motivated by cold toes and hands, breakfast from the oven is sounding better all the time. Here are a few of my ideas:

Baked Apples. Who wouldn’t be glad to wake up to the smell of apple pie? A simple method is to core them, stuff with raisins, cinnamon, butter, and honey, and bake until tender. Serve with yogurt and nuts for a balanced breakfast.

Cook Bacon in the Oven. Even if you are going to fry up some eggs you can still turn the oven on, throw your bacon on a sheet pan, and bake it at 400 degrees until crisp. I can get little folks dressed for the day or pack my husband’s lunch while it cooks.

Bake Your Oatmeal. While my youngest son (enthusiastically) answers "eggs an’ bacon an’ pancakes!!" when I ask him what he wants for breakfast, my four-year-old always asks for baked oatmeal. When I shared my recipe for baked oatmeal on the Plan to Eat blog last week I was reminded that meal planning makes my hot breakfasts happen. If you need a little help with that a free 30-day trial might be a good fit.

Roast Squash. It is high squash season in our home, and breakfast shouldn’t be the exception. Throw a squash in when you get up, walk away for about an hour, and then serve with butter, sea salt, and lots of crispy nuts. Cinnamon and honey would be lovely too. Or turn your leftover squash into a pudding with eggs and cream or coconut milk.

Bake Your Pancakes. We like pancakes around here, as you may have been able to tell from my three varieties – buckwheat, oat, and coconut flour. I make pancakes up to twice a week, but why not tweak the recipe to make a baked pancake or Dutch Baby. Most dutch babies have similar ingredients, but use less flour and more eggs and milk so they are higher in protein to boot.

Bake Your Eggs. Whether it is a frittata, a quiche, or very simple baked eggs, it can all be done in the oven. Baked or shirred eggs take some time to adapt to cooking. Overcooking your eggs and turning them into rubber is usually the problem, so airing on the side of "jiggly" when taking them out is a good idea. They will continue to cook due to the residual heat of the pan.

Having grown up in a cold climate, a 60 degree home really doesn’t bother me. Dressing warmly is key, moving around a lot helps, and if you’re going to make breakfast why not leave that thermostat down and let your oven do the work.

Do you have any baked breakfast ideas I can add to the list?