One of my favorite, fast breakfast options is the egg & chorizo burrito. I won't speak to how healthy it may or may not be, but it tastes great, takes very little time to make (and can easily be made the night before) and transports extremely well. All great elements of a breakfast food.
You will need:
2 large eggs
1 chorizo link
some shredded cheese
wax paper or aluminum foil
Step 1: Remove casing from chorizo link
Not all chorizo comes quite this well packaged, but it all pretty much needs to be removed from the casing. Some folks prefer to do this after it's cooked a few minutes, but I prefer to squeeze it out of the casing into the pan.
Step 2: Cook chorizo
This works a lot like cooking ground meats. You have to break it up into more manageable chunks as it browns. I've found that cooking it at about 3/4 of max heat works well but you should experiment with your own stove. Once it's been broken up into bite-sized pieces though it's pretty easy to cook it through correctly.
Step 3: Add Eggs
I find that 2 eggs works quite nicely with your average sized tortilla, but you can of course adjust quantities to meet your needs. Ideally you want to find the right combination that will give you a nice breakfast-sized burrito.
Step 4: Heat tortilla
Right about now is when I heat up the tortilla on another burner. I'm used to using a gas stove so I often heat tortillas right on the flame. On an electric stove you get a slightly different effect.
I may really hate my current stove, but I will miss the spiral marks on my tortillas once I replace it.
The heat for the tortilla should be about 25-30% of max and you should be able to finish cooking the eggs/chorizo in about the time it takes to fully warm the tortilla.