Prepare the chia pudding. The night before, combine almond milk and chia seeds in a mason jar. Shake well, let sit for 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. Heat oven to 350°F (175°C).

Place the croissants on a baking sheet and warm in the oven for 5–7 minutes, until lightly crisped.

Melt the chocolate. Place the dark chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval, until smooth and fully melted.

Fill the croissants. Spoon the melted chocolate inside each warm croissant and drizzle any remaining chocolate over the tops if desired.

Scramble the eggs. Whisk the eggs with salt and black pepper. Heat oil in a nonstick skillet over medium-low heat. Add the eggs and gently stir until set.

Brew and prepare the coffee to your liking.

Serve the scrambled eggs with chicken sausage, kimchi, chia pudding, chocolate croissants and coffee.