The Cooks Illustrated version is amazing. I've tried some others and the spice combination just isn't' right.

In 2 weeks I'm making brunch for 20 adults and I could use some help. I've done this in the past and have just had too many options. I also tend to come up with menus that involve many oven based items and it seems I've done it again here.
Currently I'm looking at serving the following:

creme brulee french toast
egg casserole with asparagus and leek, +cheese that I haven't decided on
fruit salad
green salad (waldorf?)
blueberry muffins
champagne + 2 juice options
coffee

I've intentionally not done a meat item as there will be many vegetarians and I wasn't going to add something else on the list, but suppose a pile of sausage wouldn't be too hard.

Thoughts? Suggestions?
Thanks :)