In a large skillet over medium heat, add the breakfast sausage links. Cook for about 8-10 minutes, turning occasionally until browned and cooked through. Remove from skillet and drain excess fat.

In another bowl, whisk together eggs and a splash of milk until frothy. Melt a tablespoon of butter in a non-stick skillet over medium heat, pour in the egg mixture, and stir gently for about 3–5 minutes until fluffy and fully cooked. Season with salt and pepper to taste.

Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper. Unroll the crescent roll dough on a clean surface. Place a cooked sausage link, a generous spoonful of scrambled eggs, and a sprinkle of shredded cheddar cheese in the center of each dough triangle.

Starting from the wider end of the dough triangle, carefully roll it up around the filling. Pinch the seams to seal them tightly. Place seam side down on the prepared baking sheet.

Slide the baking sheet into the preheated oven and bake for 12-15 minutes or until golden brown and puffed. Allow to cool for a few minutes before serving.

Enjoy warm as is, or with a side of salsa or hot sauce for an extra kick! These rolls make a delicious and satisfying breakfast.