In a bowl beat the eggs with the chopped peppers, salt and pepper. Cook the eggs in a skillet so that they're scrambled. You can use the same skillet you used to fry the bacon, just drain the fat first.
Lay out the crescent rolls on a parchment pepper, like a star as shown in the pictures above.
On each crescent roll lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
Fold the crescents over. You may brush with the egg wash if you prefer, I did because it gives the ring a nice golden colour.
Bake for 20 minutes or until the crescents are cooked and golden brown.
Garnish with parsley, if preferred. Serve warm.
Make ahead: This can be prepared the night before and refrigerated until ready to bake.Note: To make it easier to unroll the crescent rolls, do not take the tube out of the fridge until ready to use.Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.