Wow. I look at your lists and I think... thankfully I don't have your clients.
I have raves over my fresh vegetable quiche. And it's not gluten free (we do make a GF version though, when needed). I make pancakes and French toast all the time and nope, not gluten free. I make a lovely dish that has two sunny side up eggs on it (we do offer over easy or scrambled as an option, but they are warned that it compromises the dish.)
I serve carbs. I serve gluten. I hardly even serve meat at all (probably my biggest request is vegetarian or no pork.) And I specifically tell low carb people that they are on their own, we don't do low carb breakfasts.
When people are GF we have GF items, but I don't think it is fair that guests don't get my usual breakfast because someone is GF. In fact, GF usually means that you need to compromise. When I make a GF quiche we vacuum seal individual portions for the future and keep them frozen. The same with GF crepes and blintzes, always ready if needed. (GF crepes and blintzes are usually also dairy free.) And I usually keep a few vegan GF toaster waffles around for emergencies.
On my list, I used to serve a flavour of French Toast that requires an ingredient that I can't get any more, so that's off the list. And this year because of the lack of limes, any dish that usually uses limes is off the list. I have to admit that we haven't served bagels and gravlax for breakfast in a LONG time though, but that's mostly because we make our own and it's not season, yet..