Night before, unroll both cans of crescent dough; press in bottom of ungreased 13x9-inch pan.
In medium bowl, beat eggs, Bisquick mix, salt and garlic with whisk until well combined. Pour over crust. Arrange cream cheese cubes over eggs. Cover tightly with plastic wrap; refrigerate overnight.
In morning, heat oven to 400°F. Uncover pan; sprinkle tomatoes, basil leaves and Parmesan cheese over filling. Sprinkle with pepper.
Bake 25 minutes or just until eggs are set. Cut into squares; serve immediately with fresh fruit.