Preheat your oven to 375°F (190°C) and lightly butter a 9x13 casserole dish.

Unroll and separate the crescent roll dough into triangles and place a dollop of cream cheese at the wider end before rolling them up tightly.

Arrange the rolled crescent rolls in the buttered casserole dish in two neat columns, each containing eight rolls.

Whisk together the eggs and whole milk until combined, then fold in the shredded cheese, chopped ham, jalapeño, freeze-dried parsley, ground pepper, and sea salt.

Pour the egg mixture over the arranged crescent rolls, ensuring all are covered.

Bake for approximately 30-40 minutes or until puffy and golden brown; cover with foil if browning too quickly.