The top box has an egg cup. To make them, I sprayed a muffin tin with non-stick cooking spray, then wrapped a slice of turkey bacon around the cup of a muffin tin. Then, I patted turkey breakfast sausage, removed from its casing, into the bottom of the cup. After that, I cracked an egg into each, and pierced the yolk, then put the tray into the oven at 350 degrees F for about 30 minutes, until the eggs were just about cooked through. I pulled the muffin tin out of the oven, then put a 1/4 oz. slice of fontina cheese on top of each, then popped the tin back into the oven for another 5 minutes to melt the cheese.
The egg cups are garnished with basil and tomato.
In the bottom box is some steel-cut oats with raspberries and slivered almonds, with a touch of maple syrup for sweetness.
Steel-cut oats are super simple to make overnight in a slow cooker. Spray the bowl with nonstick spray, then add 1 cup steel cut oats, 3 cups water, and 1/2 cup milk (or soy milk). Turn the slow cooker on 'low' for 8-9 hours--setting it in the evening means fresh oatmeal in the morning when you get up.
I made a triple batch (3 c. oats, 9 c. water, 1 1/2 c. milk). The oatmeal will keep for about a week in the refrigerator. To reheat, add a bit of water, then microwave for one minute; stir, then microwave for one more minute.
To freeze, wait until the oatmeal is cold, then portion and freeze.