One problem we always have at family-style buffet brunches is that we want to try some of everything, but one big muffin or a helping of frittata and we're too full for anything else. What about this: why not make dishes in mini, bite-sized portions?
Think about all those classic brunch staples, like cinnamon rolls, scones, and muffins. Instead of making as many as the recipe calls for, it's so easy to split each portion in half and make small cinnamon rolls, half-sized scones, and mini muffins. All we have to do is reduce the cooking time a bit, since the smaller pastries will take less time to bake.
With savory dishes like frittata, we like Elizabeth's idea of making frittata squares - which could be just cut into smaller pieces than usual.
Our tendency is always to go bigger and grander, but in this case, we think smaller is better. Except for the bacon. We can leave that as it is!
What other brunch dishes do you think would work well on a smaller scale?