I have to admit the only "exit plan" from the business I have now is a food truck that specializes in breakfast any time of the day (for breweries etc). So I make a lot of skillets on the weekends. I use two pans, so you'd have to figure that out. I do hash browns in one, some form of meat in the other. Finish the meat, add the eggs, then throw it all together. It's pretty great most of the time, and not that difficult.

Otherwise I did have an awesome pork last year that was made with onions, apples and carraway seeds - and it was awesome! rustic too. I'm not sure you could pull that off in an hour or two though...