Prep all ingredients per the instructions above.

The night before, combine almond milk and chia seeds in a mason jar.

Shake well, let sit 5 minutes, then shake again.

Refrigerate overnight.

In the morning, finish the chia seed pudding. Add flax seed, maple syrup (or honey), and cinnamon. Stir or shake until combined. Top with berries and set aside.

Preheat the oven to 350°F (175°C).

Warm the croissants until lightly crisped and heated 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 and drizzle additional chocolate on top if desired.

Heat olive oil in a skillet over medium heat. Sauté the turkey sausage until browned, then add the green bell pepper and cook until softened, about 2–3 minutes. Then pour in the eggs. Scramble gently until just set and fluffy. Remove from heat.

Serve the scrambled eggs alongside the chocolate croissant, chia seed pudding and coffee.