Preheat oven to 375°F (190°C).

Whisk eggs, water, and some salt and pepper in a small bowl. Stir in the cheese.

Use silicone baking cups or spray a muffin tray with non-stick spray (use the same number of muffins as listed in recipe details). Spoon in egg mixture into tins, going about half way up the tin.

Bake for 15 until the egg is set and top is golden. Serve.

Meal Prep Note: Let leftovers cool to room temperature and then wrap or store in an airtight container. Store the muffins in the refrigerator for up to 3-4 days. Alternatively, individually wrap the muffins and place them in the freezer. To reheat, unwrap the muffins and microwave them briefly.

Place the blueberries in a bowl and pour the cream over. You can also whip the cream beforehand if you like.