4 regular (not mini) croissants, ends trimmed, cut crosswise into ½-inch slices
4 ounces boneless ham steak, diced
½ cup shredded Italian cheese blend
6 large eggs
1 cup whole milk
2 tablespoons snipped chives, plus more for garnish
1 tablespoon Dijon mustard
½ teaspoon each salt and black pepper
teaspoon each salt and black pepper
Preheat the oven to 375°F. Arrange the croissant slices in the Pioneer Woman 3.6-quart baking dish, overlapping them in a single layer. Scatter the ham and cheese on top. Whisk the eggs, milk, chives, mustard, salt, and pepper in a large bowl until smooth. Pour evenly into the dish. Bake until browned on top and set in the center, about 35 minutes. Let stand at least 10 minutes before slicing and serving hot or warm.
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