Ham and Cheese Croissant Casserole

Ham and Cheese Croissant Casserole 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 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.