Preheat oven to 375°F.
Beat milk and cream cheese together until smooth. Add eggs, salt and pepper and beat until well-blended.
Melt 1 tbsp butter in a large skillet. When foam subsides, add eggs, and cook, stirring almost constantly, until eggs are almost set. (In other words, make scrambled eggs!) When done, transfer to a bowl and clean out the skillet.
Melt the remaining butter in the clean skillet. Add the onion and bell pepper and saute until soft.
Open one package of crescent rolls and arrange the intact sheet of dough on a lightly-greased cookie sheet. 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. Press the broad ends of the individual rolls into the edges of the full sheet, to seal them in place.
Spread the ham over the large piece of dough. Spread the onion and bell pepper over the ham. Cover with the scrambled eggs, then scatter the cheese over the top. 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.
Bake in preheated oven 15-25 minutes until cheese is melted and rolls are golden brown.