Preheat oven to 325 degrees.

Add 12 eggs, half and half, salt, and pepper to a blender. Blend until well combined.

Grease a 9 x 13 inch pan with butter or non-stick spray. Pour the egg mixture into the pan.

Add 2 cups of hot water to a sheet pan and place on the bottom rack of the oven. Place the pan with the egg mixture on the middle rack.

Bake for 35-45 minutes until set (check by inserting a knife; it should come out clean). Allow the eggs to cool slightly, then cut into 12 squares.

In the meantime, you can toast the English muffins. This step is optional, however, I like to do this to prevent the muffins getting soggy when reheating.

Assemble Sandwiches: Place a slice of American cheese and two thin slices of ham on the bottom half of each muffin. Add an egg square on top, then place the muffin top.

Wrap each sandwich in a paper towel. Place in freezer-safe bags (2 gallon-sized bags recommended) and freeze.

To reheat: Microwave a frozen sandwich for 2 minutes at 40% power. Flip and heat for 1-2 more minutes at 100% power (time may vary by microwave).