Cheeseboard & Ham Croissant Bake

• 6 stale (or fresh) croissants
• 6 eggs
• 150ml whole milk
• 1 tbsp whole grain mustard
• 100g cold cuts
• 100g brie
• 100g grated cheddar
• 50g crumbled Stilton

Butter to grease the dish and salt and pepper to season

1. Grease a 1 litre dish and set aside.
2. Pre heat oven to 180°c.
3. Tear each croissant in half and arrange in a dish. Evenly slot slices of meat and slice of brie in between, using up what you have.
4. In a medium bowl, crack in all 6 eggs and beat. Add the milk, the whole grain mustard, salt and pepper, and mix well. Lastly stir in 2/3 of the cheddar and pour over the croissants. Scatter over the remaining cheddar and crumble over the Stilton, before leaving it to rest and soak up the milk mix for 15 minutes.
5. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes.Enjoy whilst warm and gooey!