Whisk the eggs, milk, salt and black pepper and pour them into a greased 9-by-13-inch pan.

Bake at 350°F for 14 to 16 minutes until the egg sheet reaches 160°F, then cut it into six rectangles.

Cool the egg completely and pat the ham dry.

Fill each croissant with 2 ounces ham, one egg rectangle and one Swiss slice.

Wrap individually in parchment and foil and freeze for up to 1 month.

Thaw overnight, remove the foil and bake at 325°F for 15 minutes until the center reaches 165°F.