Preheat oven to 350°F (175°C). Grease or line an 8-inch pan with parchment paper.

Unroll the crescent dough and separate into 2 squares.

Place one square in the bottom of the prepared pan and press to fit.

Layer half of the smoked turkey lunch meat over the dough.

Add half of the cooked bacon slices.

Layer half of the Swiss cheese slices.

Add half of the thin-sliced Roma tomatoes.

Pour half of the beaten eggs over the top.

Repeat the layers: turkey, bacon, cheese, tomatoes, and eggs.

Top with the remaining crescent dough square.

Pour the remaining beaten eggs over the top dough layer.

Cover the pan with foil and bake for 20 minutes.

Remove the foil and continue baking for another 20-25 minutes, or until golden brown and the eggs are set.

Let sit at room temperature for 15-20 minutes before serving.