1-First, in a mixing bowl, whisk together the 4 eggs, 2 tablespoons of finely diced red bell pepper, 1 tablespoon of milk, and 1/4 teaspoon of black pepper until well combined.

2-Next, cook the egg mixture as scrambled eggs on the stovetop or in the microwave, then let it cool slightly to make assembly easier.

3-Unroll the 2 cans of crescent dough sheets and pinch the edges together to form a single large rectangle on a flat surface.

4-Spread the 1/3 cup of whipped chive and onion cream cheese evenly over the dough for a creamy layer.

5-Layer on the scrambled eggs, 8 ounces of cooked ground breakfast sausage, 4 slices of cooked and crumbled bacon, and 1 1/2 cups of shredded cheddar cheese across the dough.

6-Roll the dough tightly into a long log and use a serrated knife to cut it into 12 equal slices.

7-Arrange the slices cut side up in the prepared pan and bake for 24 to 26 minutes until they turn golden brown. For an extra touch, brush with melted butter and garnish with parsley before serving warm.