There are actually quite a few breakfast items that can be done ahead. When I worked in a bakery, we regularly made large batches of scones, portioned them and froze them. I do that at home to this day and often have scone dough in the freezer. No need to defrost, just put straight in the oven, I have not found a variety yet where this doesn't work.
Also, most muffin batter can be done ahead and kept in the refrigerator for three days before baking. Most baking powder is double acting, which means it will be heat activated and leaven in the oven. We also kept coffeecake batter in the fridge, croissant dough and danish in the freezer (but these need time to rise before baking) and a breakfast bread pudding soaking overnight in the cooler as well. Don't be afraid to experiment a little, no bakery has time to make all of their varieties fresh from scratch every morning.