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Lightly coat a 9×6 deep baking dish with cooking spray. **A 9×11 baking dish can also be used.**
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Tear croissants in half and place in prepared pan. Cut ham into thirds and nestle around the croissants. Sprinkle on shredded cheese.
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In a small bowl, whisk together eggs, half and half, Dijon mustard, and salt. Pour over croissants. Cover with foil and chill in the refrigerator for 30 minutes or overnight.
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Heat oven to 350 degrees. Place covered breakfast casserole in the oven and bake for 20 minutes. Remove the foil and continue to bake for another 10 to 15 minutes until hot and bubbly with a golden top.
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Remove casserole from the oven and let rest for 5 minutes. Sprinkle with powdered sugar and serve.
