1. Preheat your oven to 350 F (175 C). Lightly grease a 12-cup muffin tin.

2. In a large bowl, whisk together the eggs, 1/4 cup milk, salt, and pepper until well combined and slightly frothy.

3. Stir in the shredded cheese, chopped bell pepper, chopped spinach, and optional cooked sausage or bacon into the egg mixture. Ensure all ingredients are evenly distributed.

4. Pour the egg mixture into the prepared muffin cups, filling each about two-thirds full. Bake for 20-25 minutes, or until the egg muffins are set in the center and lightly golden brown. A toothpick inserted into the center should come out clean. Let them cool completely in the muffin tin before transferring to an airtight container.

5. In a large bowl or directly into individual jars with lids, combine the rolled oats, 2 cups milk, chia seeds, maple syrup or honey, and vanilla extract. Stir well to ensure the chia seeds are fully incorporated and there are no clumps.

6. Divide the mixture into 3-4 individual serving jars or containers. Cover tightly and refrigerate for at least 4 hours, or preferably overnight, until the oats have thickened.

7. In individual serving jars or containers, layer the Greek yogurt, mixed berries, and granola. You can do this in alternating layers for a visually appealing breakfast.

8. Once all components are cooled and assembled, store them in airtight containers in the refrigerator. Grab and go as needed throughout the week!