This is the best breakfast casserole I have ever made. Rich and cheesy, with just a hint of spice!! Fresh fruit with whipped cream makes an excellent finish to this casserole!

Makes 6 servings

(You can substitute 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 (I used left-over baked ham cut in cubes, about 1 1/2 cup)
1 (5 oz.) package shredded Swiss cheese (I used slices cut in small cubes, about 1 cup)
6 large eggs
1 cup half and half (I used Land of Lakes fat free half and half)
1 Tbsp. dry mustard
2 Tbsp. honey
½ tsp. salt
½ tsp. pepper
¼ tsp. ground nutmeg

Break croissants into large pieces. Place pieces in a 10 in deep dish pan that has been sprayed with butter flavored PAM. Top with ham and cheese.

Whisk together eggs, next 5 ingredients, and, if desired, nutmeg (I used this) in a large bowl.

Pour egg mixture over bread in casserole dish, pressing croissants down to submerge in egg mixture. Add ham. Add cheese. Cover tightly, and chill 8 to 24 hours.

Preheat oven to 325. Bake, covered 35 minutes. Uncover and bake 25 minutes until browned and set. Let stand 10 minutes and serve.

(Tip: place cookie sheet under this dish while baking in case cheese spills over)