I like full cooked English breakfasts, especially for weekend brunch. The one pan approach makes these really easy to make - essentially, you make a big frittata with all the regular cooked breakfast ingredients in it. This one serves 3-6 adults and takes about 20 minutes to make. Tastes terrific. Appallingly calorific. Dangerously cholesterolic. Unlikely to be found in a fancy breakfast cookbook.
Note: I've modified this recipe into a breakfast frittata that I eat every day. Basically, it has less meat and more eggs, so it's a bit more sustainable, and each time I cook it it lasts for 6 days.