Prepare the ingredients as instructed.

Warm the croissants according to package directions or in a 350°F (175°C) oven until lightly crisped and warmed through.

Melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth.

Fill the croissants by spooning melted chocolate inside each one, then drizzle additional chocolate over the top. Keep warm if desired.

Heat oil in a skillet over medium heat.

Sauté the chicken sausage until nicely browned, add the green pepper until softened, about 2–3 minutes.

Whisk the eggs with salt and black pepper, then pour into the skillet.

Scramble gently until the eggs are just set and fluffy, then remove from heat.

Serve the scrambled eggs alongside the chocolate croissants and coffee.