Place bacon slices in a cold skillet over medium-low heat. Cook for 8-10 minutes, flipping occasionally, until deep mahogany and crispy. Remove, drain on paper towels, and chop into pieces.

Whisk the eggs, milk, salt, and pepper in a bowl. Melt 1/2 tbsp of butter in a non-stick skillet over medium-low heat. Pour in the eggs, wait 10 seconds, and gently push with a spatula. Remove from heat while still slightly wet and glossy.

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll the crescent dough into 8 individual triangles.

Place a small spoonful of scrambled eggs onto the wide base of each dough triangle. Top with crispy bacon pieces and a mound of freshly grated cheddar cheese.

Carefully roll the dough from the wide base to the tip, tucking the sides to encase the filling. Place on the baking sheet 2 inches apart.

Brush the tops of the rolls lightly with the remaining 1 tbsp of melted butter. Bake for 12-15 minutes until the pastry is golden-brown and the cheese is oozing.