Ham and Cheese Croissant Casserole, by Kimberly Denney, published in Southern Living Magazine

3 large croissants

8 oz chopped, cooked ham

Approx. 5 oz shredded Swiss Cheese

6 large eggs

1 cup half and half

1 Tbsp. Dry mustard

2 Tbsp. honey

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. ground nutmeg

Cut croissants in half lengthwise, and cut each croissant into 4 or 5 pieces.  Place in a lightly greased 10 inch deep pie plate.  Top with ham and cheese.

Whisk together eggs, next five ingredients and nutmeg in a large bowl.  Pour egg mixture into pie plate, pressing croissants down to submerge in egg mixture.  Cover tightly and chill for 8 to 24 hours.

Bake covered, at 325 degrees, for 35 minutes.  Uncover and bake for 25-30 minutes more, or until browned and set.  Let stand 10 minutes before serving.

I made this for lunch and served strawberries on the side.  Everyone really liked it.  It’s like a quiche, but much thicker.  Yummy.