One of the easiest and best ways to enjoy your monring and eat brekafast during hte busy weeks or pre-morning-coffee is an old resturant trick: keep a batch of pancaker batter handy wiht lots of add ins for a customaziable breakfast any day of the week.
Really any pancake recipe will work and you should be able to keep them for about a week in the fridge. I opted for a plain white batter, so I could raid the pantry or fruit section throughout the week to spice things up. In the morning just heat your pan over high heat, pour/laddle in your batter and add a topping or filling of choice (here I did coconut walnut) as the batter is cooking in the pan. Then struggle valiantly to flip them and if you're me throw some vegan meats or seitan sausage on the pan post pancakes.
Simple and filling breakfast you can make in minutes, you are welcome!