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Preheat the oven to 400 F for the sheet pan eggs. Line a quarter sheet pan with parchment and spray with cooking spray.
In a mixing bowl, whisk together eggs, egg whites, and milk. Pour into parchment lined baking sheet. Add red peppers, basil and a good pinch of salt and pepper. Bake for 15 minutes, or until eggs are set.
Let the eggs cool for just a minute, then cut into squares (I like to cut into 12 and put 2 on each sandwich).
Lightly toast your bagels (optional), then build each bagel with 4 slices ham, ⅙ of the eggs and slice of provolone. Wrap individually in parchment or foil and store in a gallon ziploc once cooled. Refrigerate or freeze depending on how long you need them to last!