Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish or similar size. While the oven heats, dice the red bell pepper into small 1/4-inch pieces, crumble the cooked bacon, cook the breakfast sausage in a skillet over medium-high heat until browned (about 5-7 minutes), then break it into small pieces and set aside to cool slightly. Remove the crescent dough from the refrigerator and let it sit at room temperature for about 5 minutes to make it easier to work with.

In a bowl, whisk together the eggs, milk, black pepper, and garlic powder until well combined. Heat a non-stick skillet over medium heat and pour in the egg mixture, stirring gently and continuously until the eggs are just set but still slightly creamy—this should take about 3-4 minutes. Transfer the cooked eggs to a plate and let them cool for about 2 minutes; I prefer my eggs slightly underdone at this stage since they'll continue cooking in the oven and you want them tender, not rubbery.

Unroll both crescent dough sheets and press them together to form one large rectangle, sealing the seams by pinching and rolling slightly. Spread the room-temperature chive cream cheese evenly across the entire surface of the dough rectangle, leaving about a 1/2-inch border around the edges.

Distribute the cooked eggs from Step 2 evenly over the cream cheese layer, followed by the cooked breakfast sausage and crumbled bacon. Sprinkle the cheddar cheese over the top, distributing it as evenly as possible. I like to reserve a small handful of cheese for the top layer after rolling to give the finished rolls a nice cheesy exterior.

Starting from one of the longer sides, tightly roll the dough into a log, sealing the edge by pressing gently with your fingers. Using a sharp knife, cut the roll into 12 equal pieces (each about 1.5 inches wide). Place each roll cut-side up in the prepared baking dish, arranging them in rows so they fit snugly but have a little room to expand as they bake.

Bake the rolls in the preheated 350°F oven for 24-26 minutes, until the tops are golden brown and the edges are set. The rolls should puff up slightly and the cheese should be melted. Remove from the oven and let cool for 1-2 minutes before serving warm.