Ingredients:
9 Mini Croissants
½ Pound Swiss Gruyère (6 Ounces Gruyère in the bake, 2 for overtop)
½ Pound Ham
Béchamel Sauce
3 Tablespoons Flour
3 Tablespoons Butter
1 ¾ Cup Half-and-Half
2 Tablespoons Dijon Mustard
1 ½ Teaspoons Salt
Egg Mixture Topping
3 Large Eggs
1 Cup Half-and-Half
1 Teaspoon Salt
½ Teaspoon Black Pepper
Pinch of Nutmeg
Instructions:
Begin by preheating your oven to 350 degrees and heating a heavy-bottomed pan on the stove.
In your pot, begin your Béchamel sauce by whisking in Butter and Flour. Cook for a couple of minutes.
Slowly whisk in your Half-and-Half; As it thickens, add in Dijon and Salt.
Spray a baking dish, shred the cheese, and cut 9 Croissants halfway, almost all the way through.
To a Croissant, add the Béchamel, Gruyère, and a Ham Slice. Do this 9 times, adding each to the baking dish.
Whisk together Eggs, Half-and-Half, Salt, Pepper, and Nutmeg.
Pour this mixture over the top and let it sit.
Sprinkle with your reserved Gruyère. Bake for 30-40 minutes at 350 degrees until golden brown and cooked through. Enjoy!
