Place the roll on an ungreased baking sheet. Layer cheddar cheese slices on crescent sheet leaving 1 2 inch border around all edges. Layer american cheese on top of bacon. Heat oven to 350 f. Place on ungreased cookie sheet.
Press each into 12x4 inch rectangle. Set aside 1 tablespoon of bacon. You can even mix the filling ingredients and refrigerate beforehand then fill roll and bake just before serving. Press each into 12x4 inch rectangle firmly pressing perforations to seal. Preheat oven to 375.
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In a small bowl mix cream cheese onion and milk until blended. Press perforations to seal. If using dough sheet. Spread with cream cheese mixture. Place a tablespoon of the egg mixture and a sprinkle of bacon and cheese over the egg.
Place 1 slice on each. Sprinkle with reserved bacon. On a lightly floured surface unroll crescent dough into one long rectangle. Roll up each crescent ending at the tip of the triangle and place on the baking sheet with tips down. On each crescent roll lay a piece of bacon.
Place two strips of cheese on each triangle on top of the bacon. Roll up jelly roll style starting with a long side. If using crescent rolls. Sprinkle onion powder and remaining bacon over triangles. Unroll the crescent dough and separate the triangles.
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Cut cheese slices to fit on triangles. Add the scrambled eggs around the ring and top with remainder of the cheese. Cut cheese slices to fit on triangles. Separate into 2 long rectangles. Place two strips of cheese on each triangle on top of the bacon.
Add the scrambled eggs around the ring and top with remainder of the cheese. Place 1 slice on each. In a small bowl mix cream cheese onion and milk until blended. Top with bacon and onion. Press each into 12x4 inch rectangle.
Roll up the triangle as you would a regular crescent roll. Pinch seam to seal. Place the roll on an ungreased baking sheet.
