In a medium bowl mix together the cream cheese, cheddar cheese, and mayonaise. Halve the jalapeno peppers lengthwise and remove the seeds. Stuff the peppers with the cream cheese mixture. If you are going to freeze them you can place on baking sheet and place in freezer until frozen and them package them after they freeze. When you are ready to eat them dip each pepper into your eggs that have been beaten and roll in the crushed corn flakes to coat. Arrange on a baking sheet with the pepper side down. Bake in preheated oven 30 minutes or until bubbly and lightly browned.