Step 1: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Step 2: Carefully unroll the dough onto a lightly floured surface or directly onto the parchment paper. Gently stretch it into a rectangle, approximately 10x14 inches.
Step 3: Evenly scatter the crumbled cooked bacon, crumbled cooked sausage, lightly cooked scrambled eggs, shredded cheddar cheese, and fresh chives (if using) over the entire surface of the dough, leaving about a 1/2-inch border on one of the long edges.
Step 4: Starting from the long edge opposite the clear border, tightly roll the dough into a log. Pinch the seam gently to seal it completely.
Step 5: Using a sharp knife, slice the log into 8-10 equal-sized rolls, each approximately 1 to 1.5 inches thick.
Step 6: Arrange the sliced rolls cut-side up on the prepared baking sheet, leaving a small space between each roll.
Step 7: Bake for 18-22 minutes, or until the rolls are puffed, golden brown, and cooked through.
Step 8: While the rolls are baking, prepare the Béarnaise sauce. In a heatproof bowl (preferably glass or stainless steel) set over a saucepan of simmering water (creating a double boiler or bain-marie), whisk the egg yolks with the white wine vinegar and minced shallot. Ensure the bottom of the bowl does not touch the simmering water.
Step 9: Slowly drizzle in the warm melted butter, about a tablespoon at a time, while continuously whisking vigorously. Continue whisking until the sauce thickens to a smooth, creamy consistency. If it gets too thick, you can whisk in a teaspoon of warm water.
Step 10: Remove the bowl from the heat. Stir in the chopped fresh tarragon and a pinch of cayenne pepper (if using). Season the Béarnaise sauce with salt and freshly ground black pepper to taste. Keep warm by resting the bowl over the warm (but not simmering) water.
Step 11: Once the rolls are baked, remove them from the oven. Drizzle them generously with the warm Béarnaise sauce and serve immediately. Enjoy!