1. Coat a nonstick skillet with vegetable cooking spray. Heat over medium high heat. Add eggs and scramble just until eggs are set.
2. Spread mustard on bottom half of rolls. Top with pickes, ham and cheese, dividing evenly. Spoon eggs on top of cheese layer and cover with top half of rolls.
3. Wrap sandwiches in foil. Bake 10 minutes at 400 until hot and cheese melts slightly.