In a skillet over medium heat, add your breakfast sausage links, cooking them for about 8–10 minutes, turning occasionally until browned. Drain excess grease.

In a mixing bowl, whisk together eggs with a splash of milk, salt, and pepper until well combined. Heat butter in a non-stick skillet, then pour in the egg mixture. Scramble for about 3–4 minutes until just set.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll the refrigerated crescent roll dough, separating it into triangles.

On each crescent dough triangle, spoon a generous portion of the sausage and egg mixture, topping it with shredded cheddar cheese. Roll up the dough starting from the wide end.

Place the filled roll-ups on the prepared baking sheet and bake for 12–15 minutes, or until golden brown and flaky.

Serve warm with a side of fresh fruit or yogurt.