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Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof baking dish (about 18x26cm/7x10½in in size) with butter.
Using a bread knife, cut the croissants through the middle horizontally, being careful not to slice all the way through. Spread each croissant with a teaspoon of mustard.
Place a slice of ham in each croissant then equally share the grated cheese between all six croissants. Place the croissants cut-side up in the greased baking dish.
Crack the eggs into a jug and whisk briefly. Add the double cream, milk, nutmeg and a pinch of salt and pepper and whisk until well combined.
Pour the egg mixture over the croissants and allow to soak for 5 minutes, submerging the croissants in the liquid where needed. Place the baking dish in the oven and bake for 18–20 minutes, until the egg mixture has just set.
Remove from the oven, scatter with the chopped chives and serve straight to the table.