Prepare the Egg Mixture: In a medium bowl, whisk together eggs, diced red bell pepper, milk, and black pepper. Cook the egg mixture in a non-stick skillet over medium heat until softly scrambled. Set aside to cool slightly.

Assemble the Breakfast Rolls: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out the crescent dough sheets and cut each sheet into 4 rectangles, yielding 8 pieces total. Spread a thin layer of whipped chive and onion cream cheese onto each rectangle. Evenly distribute the scrambled eggs, cooked sausage, crumbled bacon, and shredded cheddar cheese over each dough rectangle.

Roll and Seal: Starting at one end, tightly roll each rectangle into a log shape. Pinch the seams and edges to seal. Place each roll seam-side down on the prepared baking sheet.

Bake: Bake the rolls in the preheated oven for 15-20 minutes, or until golden brown and cooked through. Let them cool slightly before serving.