I used to enjoy doing a Christmas breakfast open house for my class and their parents. The menu was rather robust and basic, and much the same every year:
buttermilk pancakes/syrup
scrambled eggs
hot fruit compote in a crockpot
sausage, bacon, and ham pieces heated in a crockpot
several coffee cakes or cinnamon buns
juice, cocoa, coffee
I would sometimes bake the coffeecakes and rolls on the weekend, so that I just had to pull them out of the freezer the night before. I used easy recipes from the 1978 printing of Mother's in the Kitchen - anyone remember that?
The dry ingredients for the pancakes were mixed the night before. It didn't take too long to mix in the oil, buttermilk, and eggs in the morning.
For the hot fruit compote crockpot I used to put in pieces of 1 peeled orange, canned pineapple - save the juice, mostly drained canned peaches, and a lot of peeled, sliced apples. Then I mixed in about a third to a half cup of brown sugar, about half a stick of real butter, and sprinkled in a bit of cinnamon, clove, and nutmeg.
The sausage and bacon were cooked the night before, and the ham was cut into chunks/slices of various sizes. In the morning the meats were put into the crockpot along with some brown sugar, some sprinkles of clove, cinnamon, and nutmeg, and some or all of the juice from the canned fruit.
The crockpots were done very simply, but always came out tasty. More stuff could be added in to replenish as it was needed. I don't think that I ever needed more than 1 crockpot of fruit, but always had more meat on hand to add in. The only thing that took much time was peeling and slicing the apples, but that really needed to be done in the morning.
The crockpots were started on high heat, and then turned down. The pancakes and eggs were cooked while the crockpots were heating.
This is not a sophisticated menu, but I have enjoyed remembering the fun that I had doing this in school.
