Preheat skillet over medium high with a bit of avocado oil spray.
Whisk together the egg whites, milk, and cinnamon to make a batter.
Dip the bread into the batter, fully saturating the slice, then set on the preheated skillet. Cook for 5 minutes on each side, until browned and crispy. Repeat for all bread slices.
Meanwhile, prepare the blueberry compote by heating frozen blueberries in a medium saucepan with a bit of orange juice and a drizzle of maple syrup. Bring to a low boil, then reduce heat and allow to simmer for 5 minutes, until thick and syrupy.
To assemble, add 2 pieces of French toast to each meal prep container and top with fresh blueberries. Divide blueberries compote into separate containers for storage and combine just before serving. Keeps in the fridge for 4-5 days.