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1
Preheat oven to 375F.
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2
Beat milk and cream cheese together until smooth.
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3
Add eggs, salt and pepper and beat until well-blended.
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4
Melt 1 tbsp butter in a large skillet.
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5
When foam subsides, add eggs, and cook, stirring almost constantly, until eggs are almost set.
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6
(In other words, make scrambled eggs!)
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7
When done, transfer to a bowl and clean out the skillet.
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8
Melt the remaining butter in the clean skillet.
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9
Add the onion and bell pepper and saute until soft.
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10
Open one package of crescent rolls and arrange the intact sheet of dough on a lightly-greased cookie sheet.
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11
Separate the rolls in the second package, and arrange them along the sides of the first sheet, with the pointed ends draped over the edges of the cookie sheet.
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12
Press the broad ends of the individual rolls into the edges of the full sheet, to seal them in place.
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13
Spread the ham over the large piece of dough.
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14
Spread the onion and bell pepper over the ham.
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15
Cover with the scrambled eggs, then scatter the cheese over the top.
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16
Bring the points of the crescent rolls together over the top of the filling to make a sort of 'braided' appearance, pinching the tips together to seal.
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17
Bake in preheated oven 15-25 minutes until cheese is melted and rolls are golden brown.
