These spicy croissant breakfast cups are game-changers! 🤯 There are so many variations you can make, but my absolute favorite is using Fly by Jing chili crisp to add just a bit of a kick along with all that chili flavor. Would you try them?? Let me know in the comments what you think if you do! 🙌 INGREDIENTS (6 croissant cups) 3 croissants 6 tbsp shredded cheese 6 tsp Fly by Jing Chili Crisp 3 slices ultra thin sliced honey ham (cut in half) 6 eggs 3 tsp Fly by Jing Chili Crisp (for drizzle) 1 tbsp chives (chopped) INSTRUCTIONS 1️⃣ Preheat your oven to 350 degrees F. Cut about 1/2 to 1 inch off the ends of each croissant, then cut them in half. 2️⃣ Use your fingers to gently break apart the bread in the center of each croissant to make a little pocket. Then, place them into a muffin pan with the small end down, and use a shot glass or small cup to press down with a little force to flatten the bottom of the croissant against the pan. NOTE: I use a non-stick pan so I don’t really grease it. If yours isn’t non-stick, don’t forget to add a little butter or oil! 3️⃣ Sprinkle in your shredded cheese (I used Mexican Style 4 Cheese Blend, but you can pretty much use any kind you like). Then, add 1 tsp of chili crisp into each croissant. Next, tear each piece of ham in half so you have 6 pieces, fold each in half, and stuff one into each croissant, making sure there’s still a pocket formed. Lastly, add a whole egg into each croissant. 4️⃣ Put them in the oven for 20 minutes for jammy, runny yolks, or up to 25 minutes if you want them cooked more. 5️⃣ Remove from the oven and top them with a bit more chili crisp and chopped chives. To remove them from the pan, I run a small, thin silicone spatula around the inside edges to make sure it’s not stuck, and then just use your hands to lift them out. Be careful of the hot pan, though! 6️⃣ Enjoy!