Right now we're leaning in the direction of "not wearing pants" when it comes to weekend breakfasts. I've managed to streamline the process down to just one dirty pan and can get it done in the time it takes to brew a cup of loose leaf tea (my caffeine delivery vehicle of choice right now). I've even managed to sneak in a couple vegetables so I can pretend I'm a healthy adult.
It starts off the day before with a quick trip to the store. I like to his Roswell Provisions in the Historic District to grab a couple fresh croissant and either ham or Canadian bacon from Patak's. The croissant will be a little stale by the next morning, but still delicious. But you can grab whatever bread and sandwich things you like. The point is that when you roll out of bed Saturday morning, starving, you can feed yourself without trying to remember where you left your shoes.
When it's time to fix breakfast, I start by heating up a glug of olive oil in a pan and sautéing either spinach or kale. Spinach cooks faster, but kale is less watery and I like it better with eggs. You could do mushrooms, or peppers and onions instead. I'm not going to tell you how to live your life. While it cooks, slice open your croissants and scramble a couple eggs. For two people, I do three eggs. One egg per person isn't enough and two is too many. When your veggies are done, set them aside and put your pan back on the stove. Take a minute to heat up your breakfast meat now. It should only take a minute. When it's hot, layer it onto your sliced croissants. Pour your scrambled eggs into the hot pan and let them cook. Top your sandwiches with your cooked veggies, your eggs and close up your sandwich.
I've timed myself doing this and it takes me about ten to fifteen minutes, which as long as you'd spend waiting for an egg mcmuffin at McDonalds and certainly less time than waiting for a table at Thumbs Up on Sunday morning. But it tastes way, way better and you can be in your jammies the whole time. I hear McDonalds frowns on that.