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Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the eggs, heavy cream, Dijon mustard, granulated garlic, kosher salt, and cracked black pepper until well combined.
In a greased baking dish, layer the torn croissants, shredded ham, and both types of cheese.
Pour the egg mixture evenly over the croissant and cheese layers, ensuring everything is well soaked.
Sprinkle fresh thyme on top for added flavor.
Allow the mixture to sit for about 15 minutes to let the croissants absorb the liquid.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the egg is set.
Let it cool slightly before serving.