I've done muffins, scones, croissants, mini quiches, bagels, fruit, yogurt, granola, would like other options.
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Nancy is a trusted home cook.
Not sure where or what kind of pressure for variety you need to meet.
BTW, for safety, generally limit room temp foods to 2 hours, or consider have a cooler box or mini fridge, if this is to be a permanent feature.
If you (and/or clients) want more flavor, you could easily rotate recipes within the ones you make already, and/or rotate the type by week.
If by nutrition and/or protein, you could make muffins, scones, quiches loaded with more nuts, cheese, whole oats, even add meat to make breakfast sandwiches.
Have a look at morning glory muffins
various cranberry bars
BerryBaby is trusted source on General Cooking
Fruit on skewers, my Harvest Muffins have apples, carrots, zucchini and nuts, I like to make them in mini muffin pans, make little bags of mixed nuts and dried fruit and place them in a basket.
I had a goat cheese and sundried tomato biscuit that was fantastic. Maybe pair it wit some fruit. Oatmeal energy balls, homemade granola bars
I think frittatas are great at room temperature. You can cut them into different shapes for single servings, or put on small toasts.
Gosh - I think picking up bagels is easy & supplement with other easy things like fruit. I'm not a morning person. Make it low stress. Good coffee is a great idea.
AntoniaJames is a trusted source on Bread/Baking.
Although these are called "snack balls" I eat them for breakfast, in exactly the context you are describing: https://food52.com/recipes...
I make 14 to a batch, and then take 1 each day to eat for breakfast at the office, with a cup of tea, after working out at the gym. One = the perfect breakfast! Not to mention that the entire effort required is minimal, plus they last perfectly for 2 weeks or longer. (I usually eat one for breakfast on days I don't go to the gym or the office.)
Here's a tip, however. Play with the dried fruit to achieve the flavor you like. I find the recipe as drafted a bit drab, as the dates tend to overwhelm the other ingredients. Toast the nuts. You could probably use sunflower seeds, to make these nut free - and reduce increase your margin -- but you absolutely would want to toast them first, and buzz a handful to paste at the outset as you would not be using the almond butter. called for in the recipe.
Also, using unsulfured apricots will brighten these up considerably; for the same reason, I substitute 1/3 - 1/2 of the dates by weight with dried cherries, to cut the sweetness. Dried cranberries would work, too, while being more cost-effective than cherries. Finally, I drizzle 1/2 teaspoon of vanilla over the chopped ingredients and process for a few seconds more, for another flavor boost. During the holidays, I added a big pinch of pumpkin pie spice, too, just for fun. You can play with the fruits, nuts/seeds and flavors.
I love a good sit-down breakfast, but most days I love (depend on) my pre-office workout to boost my energy and prep me for what awaits me in the in the office, so these balls work perfectly.
You could also serve hard cooked eggs. If you peel them, sit the bowl in a larger bowl of ice. (I'm not sure how long they have to sit out, so check on food safety before rolling out peeled or unpeeled eggs.)
to echo one of the answers below, a vegetable packed frittata would be great. It does taste good at room temperature. Also an overnight egg/vegetable strata would be good. It puffs up beautifully, so if you bake it in the morning before arriving at the office, it will be warm when you get there.
Fun to say, delicious to eat.
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