To partially thaw the rolls, place them in a single layer at room temperature for 20-30 minutes, or just until sliceable. Alternatively, microwave them in defrost mode for 2-3 minutes. While the rolls are defrosting, prepare the rest of the ingredients.

Meanwhile, melt 1/2 Tablespoon of butter in a skillet over medium heat. Add the bell pepper and saute until softened, about 5 minutes. Remove to a plate.

Turn the heat down to medium low and add another 1/2 Tablespoon of butter to the skillet. Whisk together the eggs and milk and pour them into the skillet. Soft scramble the eggs by dragging the spatula through the mixture to create curds. Keep the eggs moving, and remove from heat when eggs are set, but still a bit wet looking. Season with salt and pepper to taste.

Melt the remaining 4 Tablespoons of butter in a medium bowl, and stir in the garlic powder, poppy seeds, Kosher salt, parsley, and onion powder. Use scissors or a knife to quarter the rolls, then toss with the butter mixture.

In a large bowl, stir together the rolls, eggs, peppers, ham, cheese, and green onions.

Spray a bundt pan with Baker's Joy or heavily grease with butter. Add the roll mixture. Cover with saran wrap and place in a warm place to rise for 45 minutes, or until doubled. **SEE NOTE FOR OVERNIGHT INSTRUCTIONS

Preheat the oven to 350 degrees. Bake the rolls for 35-40 minutes, or until cooked through. If the top begins to get too brown, cover with aluminum foil (I typically cover around the 25 minute mark.

Allow the bundt to cool slightly, then run a thin silicone spatula along the sides to loosen. Turn the bread out onto a platter and serve with a side of ranch dressing.