How to make it:
Crack all 12 eggs into a medium size mixing bowl. Add a splash of cream and a pinch of salt. Whisk together until combined. Set aside.

Hand shred your cheese. Please, please do not use pre-shredded bagged cheese. There are extra preservatives added to that cheese that interferes with the melting ability. It doesn't ooze like a shredded block would; plus the flavor isn't matched. It's worth the extra step.

Pour the eggs into a large nonstick skillet; add the cheese and a pinch of salt. Cook over low-medium heat. Push the eggs from the outside to the center, rotating until they begin to firm. Don't overcook the eggs. You want them slightly wet.

In a small dish, make the mayo and herb mixture. Spread a thin layer inside a sliced croissant.

Add a layer of eggs, then a couple slices of ham.

Cut in half and wrap individually in parchment paper. Place into a freezer ziplock bag and store frozen for up to 6 months.

To reheat, place the parchment-wrapped sandwich in the microwave for 30 second intervals until it's heated through.

Enjoy!