In a skillet over medium heat, add your breakfast sausage links and cook for about 8–10 minutes, turning occasionally until browned. Remove and drain excess grease.

In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour into the skillet over low heat, cooking for 3–5 minutes until softly set and fluffed.

Preheat your oven according to crescent roll dough package instructions. Unroll the dough, separate it into triangles. On the wide end, place a spoonful of cooked sausage, scrambled eggs, and cheddar cheese. Roll up from the wide end, tucking in the filling, and place seam-side down on a baking sheet.

Bake for about 12–15 minutes in the preheated oven until golden brown and flaky. Watch closely to prevent over-baking.

Let them cool for a minute or two after baking. Serve warm, alone or with salsa and fresh fruit.