Prepare the quiche, cinnamon rolls, and eggs Benedict according to the directions on the packages. These will be the focal point of your board, so you'll want to place them in opposite corners to create balance.

Fill in your board with the additional items, such as fresh fruit and Easter treats like Mr. Ears. You want the smaller items to fill out the empty spaces between the quiche and eggs Benedict, but save space for your sauce ramekins and serving pitcher. If you like more savory items at breakfast, you can also fill in some of the space with nuts or breakfast meats (like that Canadian bacon) and cheeses.

Heat up the cinnamon roll glaze and add it to a small ramekin. Do the same with the warmed hollandaise sauce. You can drizzle some glaze and hollandaise sauce over the cinnamon rolls and eggs Benedict, respectively, but leave the jars or pitchers on the board as a reminder for guests to serve up extra.

Serve the board with serving utensils for guests to easily grab their favorites.