Preparation and Cooking

• Preheat the oven to 350°F. Lightly butter a 13-by-9-inch baking dish.
• In a large skillet, melt the butter over medium-high heat. Add the green onion whites, yellow onion, bell pepper, and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until softened and lightly golden, 5 to 7 minutes. Remove from the heat and set aside to cool slightly.
• While the vegetables cool, unroll the crescent roll dough and separate along the perforated lines into triangles. Top each with 1 triangle of cheese and a slice of ham (folded in half). Roll up the dough into a crescent and place seam-side down in the prepared baking dish. Repeat with the remaining dough, American cheese, and ham, nestling them into the baking dish. Bake for 15 minutes.
• Meanwhile, in a large bowl, whisk together the eggs, heavy cream, milk, and remaining ¾ teaspoon salt and ½ teaspoon pepper. Add the sautéed vegetables and half the pepper jack cheese.
• Remove the baking dish from the oven at the 15-minute mark, then carefully pour the egg mixture over the crescent rolls, making sure the vegetables and cheese are evenly distributed. Sprinkle the remaining pepper jack cheese over the top, return the dish to the oven, and continue baking, rotating once halfway through, until the casserole is puffed, golden brown, and just set in the center, 40 to 45 minutes.
• Allow to cool slightly before slicing, about 10 minutes. Serve sprinkled with the green onion greens and hot sauce, if desired.