Seasoning is the key - i was in a similar situation to op, I figured out how to make breakfast sandwiches that I love out of ingredients that are palatable to me. I use rotisserie chicken, spinach, eggs, and previously ovened cubed potatoes, broccoli or whatever veggies I could afford and bought that week. I’d used salt, pepper, smoked paprika, garlic powder on the ovened veggies and put them in the fridge, buy bulk eggs for cheap, buy bulk croissants, but any carb will do or just skip it and make an omelet.
I toast the bread in the pan. Cheap pan spray, throw in hand shredded chicken pieces, cold veggies, eggs on top of that, and here’s what made the difference for me - then sprinkle Tony’s Cajun on that while it cooks, flip, top with bulk cheese of choice, sprinkle nutritional yeast on top for gut health, bam, now it’s delicious thanks to those added flavors. I actually now love having my same meal every morning and the leftovers a few hours later for lunch. I vary my dinners, but breakfast and lunch are always the same aside from varying veggies in the mix.