Heat a large nonstick skillet over medium-high heat. Add olive oil, poblano peppers, red bell pepper and onion. Cook, stirring occasionally, for 5 minutes.
Add breakfast sausage and cook for 10 more minutes, until sausage is fully cooked, making sure to break up sausage into pieces with your spatula throughout the cooking process. Remove from heat. (If the sausage is very greasy, feel free to blot some of the grease with a few paper towels.)
Preheat oven to 350ºF. In a large mixing bowl, add eggs, milk, black pepper, smoked paprika and cayenne. Whisk together until fully combined.
Lightly spray a 9x13 rectangular baking dish with cooking spray or grease with a little cooking oil.
Unroll the crescent rolls and press them into the bottom of the baking dish. Pinch the seams together to seal and create one layer of dough.
Add cooked sausage mixture into the prepared baking dish on top of the crescent roll dough. Then add the egg mixture.
Bake for 35 minutes or until the center is set. Serve with freshly diced chives and enjoy.