I have a friend who swears by the copycat Starbucks egg bites. As for other sous vide ideas, I love salmon sous vide - cook it to 110-115, then a quick sear to add color. Fabulous texture. I am not a fan of chicken breasts but I know many people who love them when sous vided. The major advantage for you is that you can do a lot of them at once, then just keep them in the fridge - they’ll keep a long time (since sous vide basically pasturizes them) and you can just sear and eat (or skip the searing if you are okay with the poached look/flavor).
I like sous vide pork shoulder as well, but perhaps that’s too heavy for your purposes? IMO sous vide handles big/tough cuts very well, but they may not be your favorite summer meals.
