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Preheat your oven to 375°C.
Spread a light layer of butter all over a 9x13 casserole dish.
Unroll the crescent roll dough. Cut along the perforated lines. Smear a dollop of vegetable cream cheese on each crescent roll triangle. Then roll each one up.
Place the crescent rolls evenly in the casserole dish. I made 2 columns of 8 rolls each.
In a large bowl, beat together the eggs, parsley and milk.
Pour the egg mixture over the crescent rolls, as evenly and carefully as you can. Top with diced ham and jalapeño. Sprinkle the shredded cheese on top. Make sure everything is evenly distributed, all the way to the edge. The mixture should just cover the crescent rolls. You may have some of the roll tops poking out. That is fine.
Bake in the middle oven rack for about 30-40 minutes, until cooked through. The entire casserole will be puffy and golden brown.
Yum!