Spicy Croissant Egg Cups
These Spicy Croissant Egg Cups are a breakfast you will genuinely look forward to waking up for. You've got buttery, flaky croissant shells holding a jammy whole baked egg, melted cheese, honey ham, and a hit of chili crisp that brings just the right heat to every bite. The whole thing comes together in about 30 minutes with a muffin pan and a handful of ingredients.
Ingredients
3 croissants (cut in half)
6 tbsp shredded cheese
6 tsp chili crisp
3 slices ultra thin sliced honey ham (cut in half)
6 Eggland's Best eggs
3 tsp chili crisp (for drizzle)
1 tbsp chives (chopped)
Preparation
- Preheat the oven to 350°F. Trim about 1/2 to 1 inch off each end of your croissants, then cut them in half so you have 6 pieces total.
- Press your fingers into the center of each croissant half to create a pocket, then place them end-side down into a muffin pan. Use a shot glass or small cup to press down firmly so the bottom flattens and seals against the pan. If your pan isn't non-stick, rub a little butter or oil in each cup first.
- Add 1 tbsp of shredded cheese into each croissant cup, followed by 1 tsp of chili crisp. Fold a piece of ham in half and tuck it into each cup, making sure there's still a pocket left in the center, then crack a whole egg into each one.
- Bake for 20 minutes if you want jammy, runny yolks, or up to 25 minutes for more fully set eggs.
- Pull them out of the oven and drizzle each cup with a bit more chili crisp, then scatter the chopped chives on top. To release them from the pan, run a thin silicone spatula around the edges of each cup, then lift them out with your hands — just watch out for the hot pan. Enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 croissant egg cup |
|---|---|
| Calories | 318 |
| Fat | 21g |
| Saturated Fat | 9g |
| Cholesterol | 224mg |
| Sodium | 612mg |
| Carbohydrates | 17g |
| Dietary Fiber | 1g |
| Protein | 14g |
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