For the Eggs: Place the 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.

Cook the Bacon: While the eggs are cooking, in a skillet over medium heat, cook the bacon until crispy. Remove and place on a paper towel to drain, then crumble into pieces.

Prepare the Filling: Once the eggs are done, place them in an ice bath to cool; once cool carefully peel them under cold running water. Slice each egg in half lengthwise, remove the yolks and place them in a mixing bowl.

Add the softened cream cheese, crumbled bacon (reserve some for topping), salt, and pepper to the yolks. Mash together until well combined and smooth.

Fill the Eggs: Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with reserved bacon, green onions, and everything bagel seasoning.

Preheat your oven to 350°F (175°C). Place the chocolate croissants on a baking sheet and bake for 10 - 12 minutes until warm and flaky.

Brew the Coffee: While the croissants are baking, brew and prepare your favorite coffee to your liking.

Once everything is ready, serve the deviled eggs garnished with paprika alongside the warm chocolate croissants and coffee.