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!