There's a recipe for vegetable quiche cups in the South Beach Diet book that is actually very tasty. You can doctor it up to suit your taste, but the basic idea is to bake the quiche in foil muffin cups instead of a pie shell. You can freeze half the batch (after cooking) and eat half the batch over a week (that way you don't get tired of it, eating all of it at once). Have a little to go thing of salsa with it if you'd like, and it's nice and easy to microwave one for 30 seconds during the week after making them over the weekend.
Make a batch of your favorite muffins and serve those as well.
Cinnamon raisin toast with strawberry (or whatever) cream cheese is yum, and a banana or fruit on the way out.
How about a breakfast smoothie that he can just drink in the car?
You can bake homemade (OR the Pillsbury) biscuits over the weekend and serve it with different things during the week. You could serve those with honey, jam, bacon and egg, cheese, sausage gravy, sausage, whatever you want. I like to scramble an egg with some LA hot sauce, onion, spinach, and cheese and put it in a biscuit wrapped in a paper towel and just go.
For lunches we mostly do sandwiches, wraps, pasta salad, or leftovers but slightly different. One of my husband's favorites: I cook a chicken tortilla soup that is delicious. At home for dinner I'll serve a bowl with 1/2-3/4 tsp of sour cream in it, stir together and that's dinner. For lunch at work, I'll serve the soup, without sour cream, over brown rice in a container, and it's a different color, different flavor, different texture, and he still loves it. Things like a hearty soup or stew are easy to make over the weekend while you're cooking something else for dinner, and then let the flavors marry and send to work with him during the week. (Some people might not like soups or stews, but we do).