Freeze-and-toast sourdough is the backbone. Slice the whole loaf on Sunday, freeze it flat, and toast straight from frozen on weekday mornings.
Egg-in-a-hole in a thick slice takes four minutes and eats like a real breakfast.
Cinnamon roll halves reheat well: ten seconds in the microwave, wrapped in a napkin, eaten in the car. Not every day, but it buys you a peaceful Monday.
Peanut butter and banana on toasted sourdough travels better than cereal and holds a kid until lunch.
Savory option: jalapeño cheddar toast with a fried egg, folded. It's a breakfast sandwich without the assembly line.
Sunday prep is the whole trick. Twenty minutes on Sunday buys back an hour across the week.