Preheat oven to 425 degrees. Line a deep sheet pan with parchment. Lay out 6 pcs of bacon. Place in oven and cook for 15-18 minutes until golden brown & crisp. Drain on paper towels. Break into tiny pieces.
In a medium bowl break 8 eggs. Season with 1/8 tsp of salt, 1/8 tsp black pepper, 1/8 tsp garlic powder, and 1/8 tsp onion powder. Whisk. In a skillet over medium heat, place 1 TBS of butter & allow to sizzle. Pour in egg mixture and scramble eggs, until just cooked. Turn off heat and allow eggs to cool slightly.
Unroll dough sheet and place on a lightly floured work surface. Using a rolling pin, roll out dough slightly keeping the rectangle shape. (NOTE: don't roll out to thin.)
Place cooked eggs in one layer on the dough sheet leaving a 1 inch boarder around eggs. Sprinkle crumbled cooked bacon all over the eggs. Top with 1/2 cup of shredded cheese evenly over bacon.
Starting with the long edge nearest you, start rolling the dough tightly over the ingredients until you have a tubular shape pinwheel.
Cut the tubular filled dough into 8 equal parts. Start the first cut in the middle. Then cut those 2 pieces into 2 more pieces equaling 4 pieces. Then cut those 4 pieces in half to equal 8 pinwheels.NOTE: use regular dental floss, serated bread knife, or a pastry scraper to make the cuts to the tubular filled dough.
Lay each pinwheel flat onto a parchment lined large sheet pan leaving space in between. Bake in a 375 degrees oven for 13-15 minutes or until golden brown on all sides and cooked through. Garnish with dried chives, if desired.