Preheat your oven to 350℉ (175℃). Grease a 9x13-inch baking pan with cooking spray to prevent sticking, and set it aside for later use.

In a mixing bowl, whisk together the eggs, finely diced red bell pepper, milk, and ground black pepper until fully combined. Transfer the mixture to a skillet and scramble over medium heat on the stovetop until just cooked through. Set the scrambled eggs aside and let them cool slightly. I like to undercook the eggs a bit, as they’ll finish setting in the oven later.

Open the two cans of crescent roll dough sheets and unroll them onto a clean work surface. Pinch the two long edges of the sheets together to form one large rectangle. This will make it easier to roll up the breakfast filling in the next steps.

Gently spread the chive and onion whipped cream cheese evenly over the prepared dough rectangle. Layer the cooled scrambled eggs from Step 2 on top of the cream cheese, followed by the cooked crumbled breakfast sausage, crumbled bacon, and shredded cheddar cheese. Make sure to distribute the ingredients evenly to ensure each roll has a bit of everything. For a more flavorful touch, I like to sprinkle a little extra black pepper on the filling before rolling.

Starting from one long end, tightly roll up the dough into a log. Use a serrated knife to carefully cut the log into 12 equal slices. Place each roll, cut side up, into the prepared baking pan, arranging them so they fit snugly without overlapping.

Bake the rolls in the preheated oven for 24-26 minutes, or until the tops are golden brown and the dough is fully cooked. Remove the baking pan from the oven and let the rolls cool slightly before serving. Serve warm for the best flavor and texture.