Cook bacon and set aside (leave bacon drippings in pan).

In a bowl, beat ⅓ milk, egg salt and pepper until well mixed. Add peppers and pour into bacon pan and cook until thickened through out but still moist. Set aside.

Add parchment paper to a large cookie sheet. Unroll crescent roll dough and separate into triangles. Layer dough around making a 4 inch circle in the middle with the points towards the outside of the cookie sheet (see pic below). Press the overlapping dough together.

Add bacon around the center of the circle at the tops of the triangles and top with ⅓ cup shredded cheese. Spoon eggs on top of cheese and add another ⅓ cup of cheese on top of the eggs.

Add pointed ends of dough and wrap around eggs, tucking under the dough to form a ring (filling will be visible).

Brush top of dough with melted butter and the remaining cheese.

Bake for 20-25 minutes. Top with cilantro and serve warm. ENJOY!