Sauté the Vegetables and Ham:

• In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

• Add the diced chicken ham, onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 to 10 minutes.

• Season the mixture with kosher salt, black pepper, and chopped fresh thyme. Cook for an additional minute to blend the flavors. Remove from heat and set aside.

Prepare the Croissants:

• Lightly grease a 9×13-inch baking dish with the remaining 1 tablespoon of olive oil.

• Spread the croissant pieces evenly in the prepared baking dish.

Combine and Assemble:

• In a large bowl, whisk together the milk, half-and-half, hot sauce (if using), and eggs until well combined.

• Stir in 1 1/2 cups of the white cheddar cheese and 1/2 cup of the pepper jack cheese into the egg mixture.

• Add the sautéed ham and vegetable mixture to the bowl and stir to combine.

• Pour the combined mixture over the croissant pieces in the baking dish, ensuring all pieces are soaked.

Refrigerate:

• Cover the baking dish with plastic wrap and refrigerate for at least 1 hour to allow the croissants to absorb the egg mixture.

Bake the Casserole:

• Preheat the oven to 350°F (175°C).

• Remove the baking dish from the refrigerator and let it sit at room temperature while the oven preheats.

• Sprinkle the remaining 1/2 cup of white cheddar cheese and 1/2 cup of pepper jack cheese over the top of the casserole.

• Bake, uncovered, for 45 to 50 minutes, or until the casserole is set in the center and the top is golden brown.

Serve:

• Allow the casserole to cool for a few minutes before serving. Enjoy this festive dish with your loved ones!