Ingredients
3
large croissants (5 inches)
1
package (8 oz) chopped cooked ham
1 1/4
cups shredded Swiss cheese (5 oz)
6
eggs
1
cup half-and-half
2
tablespoons honey
1
tablespoon ground mustard
1/2
teaspoon salt
1/2
teaspoon pepper
1/4
teaspoon ground nutmeg, if desired
Preparation
Spray 10-inch glass deep-dish pie plate with cooking spray. Cut croissants in half lengthwise; cut each half into 5 pieces. Place pieces in pie plate. Sprinkle with ham and cheese.
In large bowl, beat eggs, half-and-half, honey, mustard, salt, pepper and nutmeg with whisk.
Pour egg mixture over ingredients in pie plate; press croissant pieces into egg mixture to moisten completely. Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
Heat oven to 325°F. Bake casserole covered 35 minutes. Uncover; bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
