You might try the old New Orleans classic Grillades & Grits. Grillades (pronounced GREE-odds) are pieces of round, slow cooked in a brown sauce, served over grits.

There are countless variations, but the link is to one recipe out of the N.O. Times-Picayune.

You could probably make the beef the night before--I would imagine it would do well in the crockpot--and all you'd have to do in the morning is reheat it and make the grits. Not exactly rocket science.

Here is a link that might be useful: grillades

A strata...make it the night before and bake it in the morning...
Or a fritatta, it reheats very well.
Some rolls and you have breakfast.
A strata is a casserole filled with bread and shredded cheesew ith a mix of milk and eggs poured over, allowed to absorb, more milk and eggs added and either baked immediatly or refrigerated over night, It can be embellished with spinach, ham, cooked bacon, mushrooms artichoked or most anything else you can imagine.
A fritatta is a layer of slightly cooked veggies in a casserole dish, topped with grated cheese and filled with beaten egg and baked. The strata reheats very well, so if you want a dish that's ready soon after you enter the kitchen, one that can be microwaved to warm, go with the strata, if you are willing to wait an hour, I would go with the strata.
There are recipes for both all over the web.
Linda C

Here is a link that might be useful: breakfast casseroles

You can do a quiche the night before and reheat it. Not so different than the frittata or strata, just with a crust. I love breakfast casseroles too, either a french toasty one or a blintz one.

AM

Here is a link that might be useful: Night before french toast - I use this one a lot,

The frittata will work very well if you make it the night before and then reheat in MW until just slightly warmed. If you have room you can put slices of bacon on a cookie sheet,cover,put in your fridge overnight then put in 400* oven the next morning for 15-20 minutes. Much simpler and less mess than trying to cook in on the stove.
Do some fresh fruit-pineapple,strawberries what ever you can find that is good,clean and put in fridge the night before and you will have a good breakfast ready to go with very little work.

Here are two I make when we have company at the cottage. Both are courtesy of Woodie and are always very well received.

OVERNIGHT BREAKFAST CASSEROLE

2 lbs. package frozen Hash Brown potatoes, thawed
1/4-1/2 cup chopped onions
1 lb. cooked, crumbled sausage (breakfast or Italian style - I use Italian) or cooked bacon or ham
2 cups shredded Cheddar cheese
8 -10 eggs
3 cups milk
S & P to taste

Spray 9 X 13 dish with cooking spray. Mix potatoes and onions, salt and pepper together and place in pan. Then spread sausage on top, then cheese. Beat eggs and milk (S & P) together and pour over other ingredients in pan, cover and set in refrigerator overnight.

Bake, uncovered, for 1 hour at 350*.

CRÃME BRULEE FRENCH TOAST
(Courtesy of Arthur Schwartz, WOR Radio)

1 Stick Butter
1 Cup Brown Sugar
2 Tablespoons Corn Syrup

8-10 inch round country loaf, or
1 pound French bread or
1 Challah

5 eggs
1 1/2 cups half and half
1 teaspoon Vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan.

2. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit.

3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread.

4. Cover and chill 8 to 24 hours.

5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown.

Oh can;t gorget this one from David it's delicious!

French Toast - Simpler Times (David)

8 Cup sweet French bread in 1" cubes I use regular French bread or Italian bread)
5 eggs
1 Cup sugar
1 Tsp nutmeg
3 Cup milk or Half & Half
3 Cup fresh or frozen blueberries
1 Cup chopped pecans (sometimes I omit)
1/4 Cup butter or margarine
1/2 Cup brown sugar

Put bread in large bowl. Whip eggs, sugar and nutmeg until light in color and thick. Add milk, stir and pour over bread. Cover and place in fridge overnight.

In the morning, mix 1 cup blueberries into bread and put in greased pan; sprinkle balance of blueberries on top, then pecans. In pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans.

Bake at 325 degrees for one hour or until puffed. Serve hot with syrup.

Thanks for the ideas and recipes! There are at least a couple here that I'd like to try. This is so helpful!

All those casseroles sound wonderful, but I have found my extended family positively clamors for AnnT's scones. I always keep them in the freezer. Usually have three varieties: raisin, chocolate chip, and dried cherry/chocolate chip.
Seriously, given the choice, my guests would always choose a breakfast of scones, coffee and juice over anything else (oh, and a bowl of fresh fruit).

Enjoy.
Jo

quietlife -- check your x-post on kitchen conversations, I left a recipe for you there.

I've made the three recipes that Chase posted..can't go wrong with any of them...all excellent!

Nancy

There are a few T & T scone recipes I've tried. Not at my home computer now. I'll post the recipes later this weekend.

Currently on a scone and muffin/cupcake kick. I feel I've somewhat "mastered" the scones. Now I'm trying with muffins and their sizes. I have a couple of favorites that work well...I've just been interested in presenting some as minis and some as Texas-sized.

More this weekend.

If you're going to be having Thanksgiving dinner later in the day, I bet your guests wouldn't expect a big hot breakfast.

Do some scones the day before and a bowl of fruit and they'll love it!!!

Grace

OH!!! That Creme Brulee french toast is out of this world....friends and family love when i announce this one!

Thanks again for all the wonderful suggestions! I'm going to give the casserole a try this time (we have meat and potato eaters here). These recipes are just what I was looking for. They all sound so great. We have overnight company frequently, so I know I'll get a chance to try them all.