Preheat the oven to 375℉. Spread the bacon out evenly, in a single layer, on a rimmed baking sheet. 

Bake for 20-25 minutes, or until the edges are crispy. Once cooled slightly, pour off any excess fat (tip: pour in a jar and save it to cook with later!). Rearrange the bacon, if needed, so that it covers as much of the pan as evenly as possible. 

Whisk together the eggs, heavy cream, and chives. Pour the egg mixture over the bacon. Sprinkle the top with salt and pepper.

Bake at 375℉ for 12-15 minutes, or until the edges don’t jiggle anymore.

Let the eggs cool for 5-10 minutes, then cut into 12 even rectangles.

Place an unwrapped piece of cheese over each rectangle. Then, using a large spatula (I recommend a metal one, especially if you didn't use any kind of liner on your baking sheet,) to pick up each piece of bacon, egg, and cheese filling. Place each of the 12 filings in each of the 12 english muffins. 

Wrap the sandwiches in the parchment paper bags and place those bags in the labeled ziplock bag. Freeze and enjoy within 5 months.