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.