Earlier quoted context omitted.
I was in the same boat and a friend recommended that I scale down the operation to a single gallon at a time. The equipment is a little less unwieldy, so sanitizing time is reduced. The water gets to the right temperature much faster. Less grain == less sparging time. The boil volume is a bit over a gallon, which is easily contained in a modest sized pot, so boil-overs are almost a non-concern. I let the grains steep…
How are you doing your mashes? EDIT: Just for clarification, just before my first daughter was born I was doing 15 gallon boils with a converted cooler for a mash tun. It was so much fun! But the time to do all that and cleanup (as you know, cleaning is THE most important part of course and a significant slice of the time) was pretty much a whole Saturday morning and afternoon, prime kid time.
I brew both 5 gallon batches and 1 gallon batches (mostly for experimentation). TO keep the costs down on the gallon batches, I use washed yeast and hops leftover from other recipes. The cool thing about the gallon batches is you can squeeze in an all-grain brew in an evening on a weekday, but the obvious downside is it only yields ~9 beers, which I find to be too small a yield for the amount of effort. Also, if you already have a wort chiller, you won't save that much time compared to a 5 gallon extract brew.
If you are dead set on all grain, others on this thread have mentioned the brew-in-the-bag method. It looks like you just steep the grains (using a really big mesh bag). It looks like this method gets you about 3 gallons, but if you already have a bunch of equipment, you could probably adapt this method to 5 gallons.