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Place parchment paper slightly overlapping (so egg whites don't leak under) on a ¼ size sheet pan. Season with salt and pepper. Bake in a preheated 350°F oven for 20 minutes or until set.
Meanwhile, split 12 light English muffins and place on a large sheet pan and toast in the oven for 10 minutes.
Spread on 2 tsp of reduced fat cream cheese on 12 muffin halves.
Once eggs are set, slice into 12 sections then Place on your English muffins followed by a thin slice of cheddar, slices of deli ham and optional sriracha.
Wrap in parchment paper and refrigerate up to once week or freeze up to 2 months.
If frozen, simply thaw overnight in the fridge and reheat in microwave for 30 seconds. For best results toast in a toaster oven for 3 minutes after microwaving.