Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish generously with cooking spray or butter.

In a large bowl, whisk together eggs, red bell pepper, milk, and black pepper until fully combined. Scramble in a skillet over medium heat for 3-4 minutes.

Unroll the two cans of crescent dough sheets, pinching the seams together to form one large rectangle. Press down to flatten.

Spread the whipped chive and onion cream cheese evenly across the dough.

Layer the scrambled eggs, cooked sausage, crumbled bacon, and cheddar cheese evenly on top.

Roll the dough tightly into a log shape and slice into 12 equal pieces.

Arrange the rolls in the greased baking dish and bake for 24-26 minutes, until golden brown.

Let the rolls cool for a few minutes, then brush with melted butter and serve warm.