FOR THE EGG BITES:
Preheat oven to 350°F and generously grease a 24-cup mini muffin tin.
In a blender, combine eggs, cottage cheese, salt, and pepper until completely smooth.
Divide the chopped peppers and cooked meat evenly among the muffin cups.
Pour the egg mixture over the fillings, filling each cup about 3/4 full.
Sprinkle cheddar cheese on top and bake for 18-20 minutes until puffed and set.
Let cool completely before storing in an airtight container in the fridge.
FOR THE OVERNIGHT OATS:
In a large bowl, whisk together milk, yogurt, and honey until well combined.
Stir in the rolled oats until fully coated in the liquid mixture.
Divide the oat mixture evenly among 5 mason jars or containers.
Top each jar with a layer of mixed berries and a sprinkle of chopped nuts.
Seal with lids and refrigerate overnight (or for up to 5 days).
FOR THE BREAKFAST WRAPS:
Cook the sausage or bacon in a large skillet over medium heat until crispy; remove and drain.
In the same skillet, cook hash browns until golden brown, then add scrambled eggs and cook through.
Lay tortillas flat and divide the meat, egg mixture, and cheese evenly down the center.
Fold in the sides and roll tightly like a burrito.
Wrap each burrito tightly in parchment paper and then foil for freezing.
