Cook eggs so they are well scrambled and hashbrowns.
If desired, lightly saute the bell pepper, tomato and mushrooms.
In a greased baking dish, layer hashbrowns, pressing firmly with back of a spatula or spoon.
Add layer of cooked pepper, tomato and mushrooms if desired.
Pour over the meat and cheese sauce mixture.
Layer the scrambled eggs on top of that and sprinkle with a little shredded cheese.
Top with rolled crescent dough and bake about 10-12 minutes, until the top is golden brown and done.