Preheat your oven to 375°F and lightly grease an 11 x 13 inch baking dish with butter or cooking spray. While the oven heats, prepare all your ingredients: dice the ham steak into 1/2-inch pieces, finely chop the green onions into 1/4-inch pieces, and shred your cheddar cheese if using a block (freshly shredded cheese melts much more evenly than pre-shredded). Having everything ready before you start mixing will make the next steps quick and seamless.

Unroll the crescent rolls and gently separate them along their perforated lines, then arrange them in the prepared baking dish, patting them down slightly to cover the bottom evenly. The rolls will expand during baking, so don't worry if there are small gaps between them—they'll fill in as they rise and create that signature flaky texture.

In a large bowl, crack the room-temperature eggs and whisk them together with the milk until well combined and slightly frothy. Season with salt and black pepper to taste. Add half of the chopped green onions, the diced ham, and half of the shredded cheese to the mixture, stirring gently to distribute everything evenly. I like to use room-temperature eggs because they incorporate into the milk more smoothly, creating a silkier custard that sets beautifully in the oven.

Pour the egg and custard mixture from Step 3 evenly over the crescent rolls in the baking dish, allowing it to settle between and around the rolls. Sprinkle the remaining 1 cup of shredded cheese over the top in an even layer. This two-stage cheese addition gives you melted cheese throughout the dish plus a golden, crispy top layer.

Place the baking dish in your preheated 375°F oven and bake for 25-30 minutes, until the crescent rolls are golden brown, the edges are firm to the touch, and the egg mixture is just set but still slightly jiggly in the very center (it will continue to cook slightly as it cools). The top should be golden and the cheese melted and bubbly. Let the bake rest in the pan for 5 minutes before serving—this helps the custard fully set and makes it easier to portion.

Remove the bake from the oven and garnish with the remaining 3/4 tablespoon of fresh green onions, sprinkling them evenly over the top for a fresh pop of color and mild onion flavor. Cut into squares and serve warm directly from the baking dish.