My breakfasts have evolved in the past 10 years and it's partly because I got bored with some dishes and partly because I saw what was hard to serve/hold and what had the most coming back or guests asking for something else when it was served to them.
For example, I used to do a baked blueberry french toast dish but it was very heavy for guests to eat and there was more waste as about half the portion came back. Same thing for the cinnamon raisin french toast bake. I never do those anymore, stopped about 6 years ago as it was driving me crazy when they'd look less than perfect and dry out as they waited for an hour to be served. Now I do more pancake and french toast breakfasts, as well as stuffed crepes with a homemade blueberry sauce. I used to use french toast bread but found it boring so now I use challah for all french toast dishes. I cook all pancakes and french toast as guests sit while the crepes are great for a full house because once made I can keep them all warm in the warming drawer.
I also used to do a take on eggs benedict but it was made with english muffins, fresh spinach leaves and egg salad which was then covered in fontina cheese and toasted. YUM, but as we got busier cooking and peeling almost 60 eggs then turning it into egg salad was a ton of work so I stopped that one too. I don't miss decorating 36 english muffins with perfect spinach leaves before placing on the egg mixture. I love eggs benedict and recently had just one couple during the week. I asked what their favorite dish was so I could make it for them. They wanted eggs benedict so I made it for them with my homemade hollandaise and treated my husband and I to it. But this is one dish that several people wouldn't eat because of the runny yolk and were sending it back so I don't do it unless requested (and I don't typically take requests).
Baked egg dishes in ramekins with various ingredients are easy, as well as frittatas. Both are gluten free so it covers those guests as well. If I don't have any GF guests, I will do a caramelized onion and smoked provolone quiche that is amazing but again I don't plan on it because sometimes the GF guests don't inform me until they get here. But I'm going to try a baked egg ramekin dish this week with all the same ingredients so I'll have a GF version.
I also get some great ideas from Pinterest. I then tweak those recipes to fit my needs and tastes. And I never make anything spicy for breakfast..
Thoughts:
-- If dishes are heavy, it seems simpler to reduce the portions...?
-- Time to prepare (and shop) is definitely a consideration. As with any business, the owner must know the costs for their products/services. That includes mental cost, I think. A low cost, desirable breakfast plate with minimal waste and maximal enjoyment seems a worthy target.
-- Regarding gluten-free, the discussions the last couple months have pushed me to plans all meals to minimize gluten, allergy and "disliked foods" in my offerings. As much as reasonably possible. I don't really want to get into constant worry and dialogues and other things with people having food issues, when some tweaks can minimize some of that.
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