As a former long time breakfast cook I'll offer these suggestions,
Breakfast is no different than lunch or dinner. Good mise en place still applies. Have your act together when the doors open.
Develop a site plan so all equipment and ingredients are always in the same place so you can reach for things without looking.
What will set your place apart more than anything is to get the customers' egg orders done correctly. If over easy is ordered, over easy is what should go out. A proper poached egg has a set white and warm, runny yolk. Practice with a couple dozen eggs to see how fast they cook so you can become proficient at knowing when the egg is at the proper stage. Pay attention to the heat of the pan and the behavior of the egg as it cooks. Too much oil, too hot and the egg whites will be browned and leathery. They should sizzle lightly, never browning on the underside.
While in the middle of service this can seem to take forever although it doesn't really. Keep yourself busy getting the plate together.
When you flip an egg for over easy, no more than five seconds should be enough, then flip it back over for presentation. If the yolk breaks, do it over. A proper omelet has few light brown spots at most. Browning the eggs toughens them.
As Jaidyn suggested a large shallow pan is best for poached eggs. You need the room to poach two or three orders at once with room to insert the utensil to remove them when done. A 12 inch pan is about right. Add a bit of vinegar to the water to help the whites coagulate. Keep the pan at a low simmer, with more hot water handy to keep it topped off. The eggs should take about 2 and a half minutes. A timer is very helpful to remind you as you will become easily distracted by doing all the other work.
When doing over easy or over medium, and an egg yolk breaks, have an extra metal bowl set nearby to toss the eggs in. If there is not too much coagulated white, the eggs can be set aside for the next order of scrambled.
Spend the money for good quality non stick pans or keep a metal pan well seasoned for flipping the eggs and making omelets. I am one of those who don't believe eggs cooked on the grill are proper omelets.
The most efficient order of operations is to drop the bread in the toaster first, have the hash browns ready, get the meats and fillings hot and ready and do the eggs last. As in dinner service, the plates should be warm. Assemble the plate, add the eggs and serve.
There are many cookbooks that offer great ideas for breakfast items. What you have in your pantry and how much you can spend on ingredients will be determining factors. Eggs go with just about anything. As an alternative to Eggs Benedict, change the english muffin to a grilled rice cake or a bed of beans, top with fresh greens of any kind, eggs and an appropriate sauce. Play around with the potatoes as well. Home fries, hash browns, shoestring french fries. Stuffed french toast, waffles, etc. Whatever you come up with that the customers like and you can produce efficiently. Everything should be top quality and served correctly cooked.
You can be as creative with breakfast as you want, limited only by your space, equipment and imagination but I'll repeat my first statement.
What will set you apart more than anything is making sure that every egg order is cooked as ordered. If the egg doesn't measure up, do not serve it. You will have to develop the ability to recover quickly and redo the eggs and it may seem wasteful and in the middle of service time consuming but eggs are affordable. Disappointing the customers with improperly cooked eggs is far more expensive in the long run. Customers look first for whether or not the eggs are as ordered and will ignore the amazing ingredients you have paired them with.
As during any service, keep your cool and remain focused.