Yvonne - your park breakfast sounds like a lot of
fun. I’d like to share a few ideas to mix and match
with some of the other great ideas posted already
(the breakfast “wrap” sandwich sounds fun!).

Without using a couple of barbecue grills, it could
be difficult to serve a “hot breakfast.” If you have
them, you can make some great stuff.
~ If you cook some nice-sized link sausages until
just done the night before, they can be reheated on
the grill. Homemade sausage patties can be grilled
as well (commercial loose sausage is too fatty to
grill and homemade can contain a lot less fat. Let
me know if you are interested in a recipe).
~ I saw another fun idea while surfing (haven’t tried
it yet) where good bread is toasted (over the
barbecue) and served as a breakfast bruschetta.
Anything from scrambled eggs and cheese, to fruit
and sweetened ricotta can be served as a topping.
~ If you are having small children, precook some
french toast and reheat it on the grill for just a
second. Serve “soldiers” (cut each piece of bread
into 4 slices) with some syrup in a cup for them to
dip.

Ideas that can be served without cooking or can be
precooked:
~ Fill a big basket with fresh bagels from the bakery,
cut (nearly) in half. Make a big platter of toppings,
including both plain and flavored cream cheeses,
thinly sliced lox, ham, red onion and tomatoes. You
can also served a nice smoked fish spread (see recipe
idea below). Kids sometimes like a plain bagel with
jelly.
~ Turn hardboiled eggs into breakfast-styled devilled
eggs by adding crumbled crisp bacon, shredded
cheddar cheese and minced green onion.
~ Make small biscuits the night before (or even
further ahead and freeze), split and spread with
honey-mustard and fill with country ham slices.
Cheddar cheese can enhance the biscuit dough, too.
~ A big fruit salad is always great for brunch.
~ If you have electricity to use a crockpot, make a
“rarebit” cheese fondue for dipping bread, cherry
tomatoes, or whatever.
~ Coffee cake filled with seasonal fruit (berries will
be in perfect season at the time) would be a great
sweet for the buffet.

Here are some recipes I’d like to share:

Bloody Mary Soup

This can be served hot or cold (in case your July 1
day turns out to be a scorcher!). If you serve it
chilled, season it with much more of the various
seasonings since chilling dulls the flavor. You will
need to get one of those big Coleman or Thermos
containers with a spigot that is usually used for
dispensing drinks. Heat up the soup at home and
the container will keep it hot for a first course. If I
were to make this at home, I would make it
differently (with more body), but then it wouldn’t fit
through your container’s spigot!
Don’t add the vodka (if using) until serving time.
I’ve sized it to serve 45 people about a 4 ounce
serving, so have small heat-resistant cups and
spoons to serve it in.

3 48-ounce cans vegetable juice (such as V-8)
3 10-ounce cans of beef consumme
1/2 cup worchestershire sauce
juice of 2 lemons
tobasco to taste (start with 8 dashes or so)
2 teaspoons ground celery seed
salt and pepper (watch the salt, as the consumme
might be salty)
3 cups vodka

Mix all the ingredients in a stock pot and heat until
extrememly hot. Do not add vodka until just before
serving.Kielbasa in Wine and Mustard

This has been a great hit for my tailgate parties,
served only as warm as it has managed to stay on
the trip. Neither the wine nor mustard are
prominant, but add a lot of flavor. I’ve always made
it the day before and reheated it in the oven before
packing it for transport. Use toothpicks to serve.

4 pounds good quality kielbasa, cut in 1/2 inch slices
2 750-ml bottles dry white wine
4 teaspoons brown sugar
3/4 cup whole-grained mustard (or substitute 2/3
cup dijon mustard)

Cook sausage slices in the wine in broad-bottomed
heavy pot until most of the wine has evaporated and
a syrupy coating remains. Stir often. Do not dry
out completely. Stir sugar and mustard together and
stir into sausages off heat. Serve warm or room
temperature.Smoked Trout Spread

1/2 pound smoked trout (substitute the smoked fish
you have available)
3/4 cup mayonnaise
4 ounces softened cream cheese
3 tablespoons chopped fresh dill (other herbs can be
substituted)
2 tablespoons drained horseradish

Remove skin and bones from. Finely chop trout (can
be done in a food processor). Stir in remaining
ingredients and salt and pepper to taste. Makes
about 2 cups.