In a skillet over medium heat, cook the fully cooked breakfast sausage links for about 5–7 minutes, turning occasionally until heated through and lightly browned.

In a mixing bowl, whisk together the eggs with milk, and season with salt and pepper. Melt butter in the same skillet over medium heat, then pour in the egg mixture. Cook for 2–3 minutes, stirring until fluffy.

Preheat your oven to 375°F (190°C) according to crescent roll dough package directions.

Roll out the crescent roll dough and separate it into triangles. Lay them out on a baking sheet lined with parchment paper.

On each dough triangle, place a portion of sausage, then a scoop of scrambled eggs, and sprinkle with shredded cheddar.

Starting from the wide end of each triangle, roll the dough towards the pointed end to form a tight roll-up.

Place the assembled roll-ups on a baking sheet and bake in the preheated oven for about 12–15 minutes or until puffed and golden brown.