Heat oven to 400°F

Line large baking sheet with parchment paper

Lay bacon strips flat, ensuring pieces do not overlap

Bake for approximately 10 minutes until cooked but not crisp

Set bacon aside

In medium bowl, beat 1/3 cup of the milk, eggs, salt and pepper until well mixed

Stir in bell pepper and chives

Pour egg mixture into a fluted cake pan prepared with cooking spray (I use Olive Oil)

Bake at 350°F for 10-15 minutes or until eggs are set but still moist

Unroll crescent dough and separate into 8 triangles

On another parchment-lined cookie sheet, arrange triangles with the shortest sides towards the center

Overlap to create a star shape, leaving a 4-inch round circle open in the center

Press overlapping dough to flatten

Place bacon on each of the triangles

Sprinkle 1/3 cup of the cheese onto the widest part of the dough

Place eggs over cheese

Sprinkle with and additional 1/3 cup of cheese

Pull points of triangles over eggs and cheese and tuck under dough to form ring

Brush dough with remaining 1 tablespoon milk

Sprinkle with remaining 1/3 cup cheese

Bake at 375°F for 20 or until the dough is a deep golden brown

Cool for 2 minutes

Using a broad spatula, carefully loosen ring from cookie sheet and slide onto a serving platter

Garnish with freshly chopped chives