I make cooked breakfasts probably 29 days out of every 30, and I am *not* a morning person. For me the secret is advanced planning and prep. On Sunday night I whisk up a bowl of pancake batter which keeps 3 or 4 days in the fridge, and once the batter is ready it takes only a few minutes to actually cook the pancakes. Also prep fruit the night before so it just gets spooned over the pancakes. Another option is the whisk the eggs, etc. for scrambled eggs or an omelet the night before and organize whatever you might add, like cheese or chives.

French toast can be made in batches and frozen. I reheat it on the griddle as it does not microwave well.

Bacon, Canadian bacon and sausage: have individual portions ready. Bacon does o.k. in the microwave, Canadian bacon or sausage in the skillet. The way to make the process seem faster is to interlace one's tasks: start the sausage and while it's cooking either pack lunch or feed the pets (you got doggies, we got cats . oh, and fish, waaaay too many tropical fish).

If you get to that meat market in Lancaster, their beef sticks are a good option for the absolutely-zero-time-eat-in-the-car days.