Preheat your oven to 350°F (175°C).
Slice the mini croissants in half lengthwise and place them cut side up in a greased baking dish.
Evenly distribute the Little Smokies over the croissant layer.
In a mixing bowl, combine shredded cheddar cheese, onion powder, and Dijon mustard.
In another bowl, whisk together eggs, milk, and heavy cream.
Pour the egg mixture over the croissants and Little Smokies. Press down gently and sprinkle the cheese mixture on top.
Bake for 30-35 minutes until golden and set. Test doneness with a knife.
Let cool for 10 minutes before serving.
