Croissants take the place of cubed white bread in this stylish update of a traditional breakfast casserole. You can use leftover baked ham for chopped ham in this dish. Nutmeg is optional, but adds a subtle touch of spice.
3 (5-inch) large croissants
1 (8-oz.) package chopped cooked ham
1 (5-oz.) package shredded Swiss cheese
6 large eggs
1 cup half-and-half
1 tablespoon dry mustard
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg (optional)
How to Make It
Cut croissants in half lengthwise, and cut each half into 4 to 5 pieces. Place croissant pieces in a lightly greased 10-inch deep-dish pie plate. Top with ham and cheese.
Whisk together eggs, next 5 ingredients, and, if desired, nutmeg in a large bowl.
Pour egg mixture over mixture in pie plate, pressing croissants down to submerge in egg mixture. Cover tightly, and chill 8 to 24 hours.
Preheat oven to 325°. Bake, covered, 35 minutes. Uncover and bake 25 to 30 minutes or until browned and set. Let stand 10 minutes before serving.