I'm kind of thinking the same thing for my mini mash tomorrow. I will start a boil in vessel number 1, which I will place my 60 min hop addition. I'll do this first so the liquid can cool to sparge temp. Then in vessel number 2, I'll start the mash with pre-heated strike water (BIAB). Dough in and wait 60 minutes. Next drain the grains and sparge with the hop tea.
By doing this you could save a fair amount of time.