Lay the bacon in a large non-stick skillet over medium heat. Cook on both sides until most of the fat is rendered, but the bacon is not completely crispy, about 3 to 4 minutes per side. Remove from the heat and transfer the bacon to a paper towel-lined plate. Remove all of the bacon grease from the skillet, except for 1 tablespoon.
In a medium bowl whisk together the eggs with salt and pepper. Return the skillet to medium heat and add the ham, bell pepper, and red onion. Cook until the bell pepper is slightly softened, about 4 to 5 minutes. Add the eggs to the pan and let cook for 1 minute. With a rubber spatula, push the cooked egg from the middle of the skillet to the edges, leaving the cooked eggs in large pieces. Continue to do this occasionally, for the next 4 minutes until the eggs are soft scrambled (still soft and a little bit wet). Remove the skillet from the heat and transfer the eggs to a plate.
Preheat the oven to 400˚. Line a large baking sheet with parchment paper.
Place the puff pastry on a lightly floured cutting board. Roll the square into a rectangle 15-inches wide by 10-inches tall. Slice into strips (about 3-inches wide), then cut each strip from one corner diagonally to the opposite corner to create a long triangle.
Arrange the triangles in a circle, with the widest sides overlapping towards the center.
Cut the bacon in half and place the halves (lengthwise) at the base of each triangle. Sprinkle half the cheese over the bacon. Spoon the egg mixture over the cheese, then top with the remaining cheese.
Fold the ends of the triangles over the top of the egg mixture and tuck under the dough to form a ring.
In a small bowl, whisk the additional egg with 1 tablespoon of water. Brush the top of the puff pastry all over and sprinkle with sesame seeds. Bake until golden and puffed, about 15 to 17 minutes. Let rest for 5 minutes.
Portion and serve with milk.