Op here. Thanks for all of these tips and ideas! I'm guessing the brunch would be around 11 (baptism is at 9). Guests will be 12 adults and 5 kids, and I want to have all of my cooking done the night/day before to avoid any last minute scrambling and reheating (I'll have my hands full with house guests). So here's my revised menu with your ideas:

platter of bagels, lox and cream cheese
crescent bacon bites (egg, bacon, crescent rolls) OR quiche
Fruit salad
Blueberry cheesecake
tea sandwiches (roast beef & swiss; tuna salad)
Green Salad w/ potatoes
Bloody Marys & OJ & water
Coffee

I don't have a lot of experience making tea sandwiches but think these would be yummy on croissants. Could I assemble them the night before or would they dry out? I was thinking a horseradish mayo for the roast beef ones.

I always like to have one more filling option for people for brunches. A strata (basically an egg based casserole) work well in that you can make it the night before and then just have to pop it into the oven before serving. If you don't have the time (like everyone is going to the baptism and coming back and you need it quickly), get up, put it in the oven for about 45 minutes while you get ready, then put it on the stove while you're out. Come back, pop it back into the oven for about 15-20 minutes to reheat and then serve. These two have been a favorite of ours, but you can Google recipes for other strata that are also delicious.

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Green Chili and Chorizo Breakfast Strata

Bon Appétit | October 1999

Read More http://www.epicurious.com/recipes/food/views/Green-Chili-and-Chorizo-Breakfast-Strata-102428#ixzz1IlWItWaB

Ingredients:

14 to 16 ounces chorizo sausage, casing removed
2 1/2 cups whole milk
5 large eggs
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 6 1/2x4 1/2-inch slices sourdough bread, crusts trimmed
1 3/4 cups shredded hot pepper Monterey Jack cheese (about 7 ounces)
1 4-ounce can chopped mild green chilies, drained
1/2 cup chopped fresh cilantro

Preparation:

Butter 8-cup soufflé or baking dish. Sauté chorizo in heavy large skillet over medium-low heat until cooked through, about 15 minutes. Using slotted spoon, transfer chorizo to plate lined with paper towels; drain well.

Whisk next 5 ingredients in large bowl to blend. Place 2 bread slices in bottom of prepared dish. Sprinkle with 3/4 cup cheese and half each of chilies, cilantro and chorizo. Pour 1/3 of egg mixture over. Repeat layering with 2 bread slices, 3/4 cup cheese and remaining chilies, cilantro and chorizo. Pour half of remaining egg mixture over. Top with 2 bread slices. Pour remaining egg mixture over and sprinkle with remaining 1/4 cup cheese. Cover; chill overnight.

Preheat oven to 350°F. Bake strata uncovered until puffed and golden, about 55 minutes. Let stand 5 minutes before serving.

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Spinach and Cheese Strata

Gourmet | February 2003

Read More http://www.epicurious.com/recipes/food/views/Spinach-and-Cheese-Strata-107754#ixzz1IlYmNPwW

Ingredients:

1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard


Preparation:

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.

Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.

Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).

Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).

Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.

Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Cooks' note: • Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.

OP, I going to take a guess and say this brunch will be after the baptism so sometime between 11am-2pm. I would recommend the following:

platter of bagels, lox and cream cheese
crescent bacon bites
Fruit salad
Assortment of blueberry muffins, banana bread, or coffee cake
Quiche Lorraine or Quiche Florentine
Assortment of tea sandwiches (chicken salad, turkey & swiss, tuna salad, ham & havarti )
Green Salad
Pasta Salad
Bloody Marys & Mimosas
Coffee & Tea

As someone who limits carbs, the bagels and bacon bites would not be ideal for me. How about an egg casserole (sort of a crustless-quiche) or deviled eggs?

My grandmother likes to serve crab salad at brunch. If you aren't serving too many people, that could be a nice addition.

Yogurt parfait is a great idea. I went to a brunch where the host laid out different bowls of fresh fruit (you could just do one bowl of mixed berries to make it easy) and a big thing of vanilla yogurt and a bowl of crumbled granola. She set out a stack of little clear plastic cups for everyone to create their own parfaits. It was a hit.

The same host also did a delicious baked french toast. I don't know if you were planning on doing any cooking but she said it was easy and you prepare it the night before and then throw in the oven the day of. It was warm and sweet and delicious. Just google baked french toast recipes. This one used french bread/baguet.

Jewish brunches usually include egg salad or tuna salad (and obviously exclude the bacon!). You could also do a kugel-type dish or macaroni and cheese, hummus with veggies, and desserts.

blueberry french toast, yogurt parfait

a nice green leafy salad - if only to balance out the plate and add some other color

Greek yogurt w/ granola, honey, mixed berries

Definately a sweet baked good.

I'd add a sweet baked good-coffee cake, mini muffins or scones.

oops, I meant to add that crescent bites are a bit like quiche - mini muffins of crescent rolls filled with egg and bacon - so I thought that would be the egg-y part of the brunch.

Some egg-based casserole, or a quiche. Muffins (variety).
Some veggie/dip. Depending on the time of day, maybe a pasta dish with ziti or other bite-sized shape.

Quiche?

I don't know what crescent bacon bites are. Are they similar?

We'll be hosting a baptism brunch soon, and I'd love some ideas on another dish to add to this menu:

platter of bagels, lox and cream cheese
crescent bacon bites
fruit salad

I feel like we need a couple of other dishes for variety. Thoughts?