1. Preheat your oven to 350 F (175 C). Lightly grease a 12-cup muffin tin. In a large bowl, whisk together the eggs and milk until well combined. Stir in the chopped bell pepper, onion, shredded cheese, salt, and pepper.

2. Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full. Bake for 20-25 minutes, or until the egg bites are set and lightly golden brown around the edges. A toothpick inserted into the center should come out clean. Remove from the oven and let cool slightly in the muffin tin before transferring to a wire rack.

3. While the egg bites are baking, wash and peel the sweet potatoes. Cut them into 1-inch cubes. Pat the chicken breasts or thighs dry with paper towels. Cut the chicken into 1-inch pieces.

4. In a large bowl, combine the sweet potato cubes and chicken pieces. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Toss everything together until the chicken and sweet potatoes are evenly coated with the seasonings.

5. Spread the seasoned chicken and sweet potatoes in a single layer on a large baking sheet lined with parchment paper. This ensures even cooking and browning.

6. Roast in the preheated oven (or increase the oven temperature to 400 F (200 C) if you’re cooking them after the egg bites) for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165 F (74 C)) and the sweet potatoes are fork-tender and slightly caramelized.

7. Once cooked, remove the chicken and sweet potatoes from the oven. Allow both the egg bites and the chicken and sweet potatoes to cool completely before portioning them into individual meal prep containers. Garnish with fresh parsley if desired.