1Spray 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.
2In large bowl, beat eggs, half-and-half, honey, mustard, salt, pepper and nutmeg with whisk.
3Pour 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.
4Heat 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.