Ingredients
Breakfast Deviled Eggs
- 4 Eggs hard-boiled
- 2 slices Bacon cooked and chopped
- 2 oz Cream cheese softened
- Salt to taste
- Black pepper to taste
- 1 Scallion sliced
- 1 tsp Everything but the bagel seasoning for garnish
- ¼ tsp Paprika optional for garnish
Chocolate Croissant
- 2 Croissants
- ½ cup Semi-sweet chocolate
Café de Olla
- 2 cups Water
- 1 small Cinnamon stick
- 1 TBSP Brown sugar
- 1–2 Whole cloves
- 2 TBSP Mexican coffee ground (medium roast)
Instructions
- Prepare the ingredients as directed above.
- Hard-boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 10–12 minutes. Prep an ice bath for when the eggs are done.
- Cook the Bacon: In a skillet over medium heat, cook bacon until crispy. Remove, drain on paper towels, and crumble into pieces.
- Peel and Prep the Eggs: Transfer eggs to an ice bath. Once cool, peel under cold running water. Slice eggs in half lengthwise, remove yolks, and place yolks in a mixing bowl.
- Make the Filling: Mash yolks with softened cream cheese, crumbled bacon (reserve some for topping), salt, and black pepper until smooth.
- Fill the Eggs: Spoon or pipe yolk mixture back into the egg whites. Top with reserved bacon, scallions, and everything bagel seasoning. Garnish with paprika if desired.
- Preheat the oven to 350°F (175°C) for the croissants.
- Start the Café de Olla: While the oven preheats, combine water, cinnamon stick, brown sugar, and cloves in a small saucepan. Bring to a boil. Add ground coffee, stir, reduce heat, and simmer for 5–7 minutes. Remove from heat, let steep 5–10 minutes, then strain.
- Prepare the Chocolate Croissants: Lightly toast croissants. Melt chocolate in the microwave in 20-second bursts, stirring between each until smooth. Spread melted chocolate inside croissants and drizzle over the tops.
- Serve the deviled eggs with chocolate croissants and café de olla. Enjoy this sweet and savory breakfast!
Nutrition
Calories: 832kcal | Carbohydrates: 59g | Protein: 23g | Fat: 56g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 411mg | Sodium: 598mg | Potassium: 557mg | Fiber: 6g | Sugar: 30g | Vitamin A: 1498IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 6mg
Chocolate Croissant
Ingredients
Breakfast Deviled Eggs
- 4 Eggs hard-boiled
- 2 slices Bacon cooked and chopped
- 2 oz Cream cheese softened
- Salt to taste
- Black pepper to taste
- 1 Scallion sliced
- 1 tsp Everything but the bagel seasoning for garnish
- ¼ tsp Paprika optional for garnish
Chocolate Croissant
- 2 Croissants
- ½ cup Semi-sweet chocolate
Café de Olla
- 2 cups Water
- 1 small Cinnamon stick
- 1 TBSP Brown sugar
- 1–2 Whole cloves
- 2 TBSP Mexican coffee ground (medium roast)
Instructions
- Prepare the ingredients as directed above.
- Hard-boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 10–12 minutes. Prep an ice bath for when the eggs are done.
- Cook the Bacon: In a skillet over medium heat, cook bacon until crispy. Remove, drain on paper towels, and crumble into pieces.
- Peel and Prep the Eggs: Transfer eggs to an ice bath. Once cool, peel under cold running water. Slice eggs in half lengthwise, remove yolks, and place yolks in a mixing bowl.
- Make the Filling: Mash yolks with softened cream cheese, crumbled bacon (reserve some for topping), salt, and black pepper until smooth.
- Fill the Eggs: Spoon or pipe yolk mixture back into the egg whites. Top with reserved bacon, scallions, and everything bagel seasoning. Garnish with paprika if desired.
- Preheat the oven to 350°F (175°C) for the croissants.
- Start the Café de Olla: While the oven preheats, combine water, cinnamon stick, brown sugar, and cloves in a small saucepan. Bring to a boil. Add ground coffee, stir, reduce heat, and simmer for 5–7 minutes. Remove from heat, let steep 5–10 minutes, then strain.
- Prepare the Chocolate Croissants: Lightly toast croissants. Melt chocolate in the microwave in 20-second bursts, stirring between each until smooth. Spread melted chocolate inside croissants and drizzle over the tops.
- Serve the deviled eggs with chocolate croissants and café de olla. Enjoy this sweet and savory breakfast!
Nutrition
Calories: 832kcalCarbohydrates: 59gProtein: 23gFat: 56gSaturated Fat: 28gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 411mgSodium: 598mgPotassium: 557mgFiber: 6gSugar: 30gVitamin A: 1498IUVitamin C: 1mgCalcium: 161mgIron: 6mg
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