The night before you plan to prepare the croissant bake, cut each croissant into 2-3 pieces and leave out to get stale overnight. Alternatively, place the cut croissants on a baking sheet and bake at 250 degrees for 20-25 minutes until the croissants start to dry out on the outside but are still soft in the middle. Let cool for 5-10 minutes.

Preheat the oven to 350 degrees. Generously grease a 9x13 inch baking dish with butter.

In a large bowl, whisk together the half and half, eggs, Old Home Chive and Onion Dip, dijon mustard, dried thyme, salt and pepper.

Working with a few croissants at a time, soak half the croissants in the egg mixture, then transfer to the baking dish. Roll half the slices of ham and tuck in between the croissants and sprinkle everything with half the cheese. Repeat with the remaining croissants, ham and cheese. Pour any remaining egg mixture over the top. Sprinkle the top with everything bagel seasoning. Cover with plastic wrap and place in the fridge for 30 minutes or up to overnight.

Discard the plastic wrap and loosely cover with aluminum foil. Bake for 30 minutes. Uncover and continue to bake another 15-20 minutes until the croissants are puffed and deep golden brown. Let rest for 5-10 minutes before serving.